Yield: 4 Servings
|4 eaches||Full chicken leg per person, (thigh and drumstick, skin and back attached)|
|1 cup||Dry, fine bread crumbs|
|1 teaspoon||Each dried parsley and basil|
|2 teaspoons||Dried mint|
|2||Green onions, chopped fine|
|1 clove||Garlic, minced-or more|
|Salt and pepper to taste|
Thoroughly mix the seasonings with the bread crumbs. If the mixture is very dry, blend in about 1 tbs vegetable oil. Without removing it, carefully lift the skin and stuff the bread mixture between the skin and flesh. About 1 tbs of crumbs is about all that is needed for each; thigh, front and back of drumstick.
Place the stuffed legs on an ovenproof tray and bake at 375 degrees for 45 minutes to an hour. Serve hot for dinner or cold for a picnic.