Now I know this may sound a bit boring but it's easy, obvious and lovely. The butter and oil in the stuffing protect the leg meat leaving it moist and tender.
Ingredients for 2 servings: (I never measure ingredients so these are my best guess!)
2 Chicken legs
Small Onion -finely chopped
1 Garlic Clove -finely chopped
2 oz Mushrooms finely chopped
Knob of butter
Bread crumbs
Virgin rape seed oil
Salt & Pepper
Soften the onion in a pan with some oil, add the garlic to soften and then the mushrooms to cook through all together. I will often add chopped herbs at this point (rosemary, thyme etc). Add a good knob of butter and mix in. Add breadcrumbs and then more oil to obtain a mouldable mixture. Season.
Leave to cool.
Using your fingers, separate the chicken skin from the legs to make a cavity. Sometimes I'll add a beaten egg to the stuffing before pushing it under the skin and flattening. I usually have it about finger thick.
Lightly oil and season the skin and roast skin side up at about 190c (375f) for 30 to 45 minutes depending on the leg size. Surrounding the legs with root vegetables suitably prepared makes a lovely one dish meal.