5 chicken legs – I used the whole leg i.e. drumstick & thigh with skin

1 red onion

3 cloves of garlic

2 tbsp olive oil

Filling

1/2 inch slice of nduja sausage

1 tsp calabria chilli flakes

2 tbsp olive oil

Putting it together

Mix all the ingredients for the filling in a small bowl to make a smooth paste. This should give approx 5 tbsp of fill.

Carefully lift the skin away from the open / cut thigh end of the chicken leg to make a pocket between the chicken leg & skin. Season the chicken legs with salt.

Put 1 tbsp or 1/5th the filling into each chicken leg and carefully spread in over the thigh & leg to coat the flesh.

In a wide pan, heat 2 tbsp olive oil and soften the onion & garlic on medium heat.

Add 2 – 3 chicken legs – (filling side down ) to the pan and brown well before turning to seal and brown the other side of the leg.

Heat the oven to 170 C.

Remove the chicken legs from the pan and lay them in a oven proof / baking dish.

Repeat with the remaining chicken legs. Once all 5 legs are browned and moved to the baking dish, use a wooden spatula and carefully move all the crispy onion & garlic bits and the cooking oil to the baking dish.

Cover the dish with foil and bake for approx 40 mins.

After 40 mins, check that the chicken is cooked by poking a knife into the joint of the chicken. The knife should pierce easily and the chicken juices should be clear. Remove the foil and allow the chicken to brown / glaze for another 15-20 mins in the oven.

Serve with a salad for an easy yet super tasty dinner.