Prep 20 mins
Cook 1 hr 30 mins
5-Ingredient Fix Contest Entry. Just got inspired to make this dish based on the main ingredient - Simply potatoes - shredded hash browns. Creole seasoning and baking times can vary a bit based on the size of the chicken leg quarters used in this recipe. I did not want to do a breakfast dish.
- 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
- 4 chicken leg quarters (with skin on)
- 1 (8 ounce) container cream cheese with vegetables
- 1 large egg, lightly beaten
- 3 teaspoons creole seasoning
- Preheat oven to 350 degrees.
- From the top side of each chicken leg quarters, make a pocket by using your fingers to separate the skin. Keep the skin intact at the bottom of the thigh. Rub the chicken leg quarters inside and outside with 2 teaspoons of Creole seasoning.
- In a medium bowl, mix together the Simply Potatoes – Shredded Hash Browns with the beaten egg and cream cheese. Reserve one cup of this mixture.
- Divide the remaining mixture into 4 portions and stuff the pockets of each chicken leg quarters. Gently pull the skin over to cover the mixture.
- Place chicken on baking pan. Top each chicken leg quarters with the reserved potato mixture. Sprinkle the prepared chicken with remaining 1 tsp Creole seasoning.
- Bake in oven for 1 to 1 1/2 hour depending on size of chicken leg quarters. About 10 minutes before being done, brush the chicken with liquids from the pan. Continue baking for another 10 minutes.
I made as directed, except doubled the hash brown mix as to have enough for the side dish. It looked beautiful however my chicken didn't cook through, even after an hour and a half so I had to put it in the oven on the broil setting for 15 minutes to finish. It might have been my fault because of adding the extra hash browns under the chicken in the pan. Also, I would mix a generous amount of the Creole seasoning right in with the potatoes next time and they were a little bland. I made this for Zaar Alphabet Soup Tag Spring 2013.