Glazed Chicken Legs with Cornbread Stuffing

This clever one-dish chicken dinner cooks the legs right on top of cornbread stuffing, so the juices drip down and soak into the stuffing as it heats through. The whole thing happens in the microwave, making it a genuine weeknight rescue when you’re short on time.

The currant jelly glaze mixed with Kitchen Bouquet (or another browning sauce) gives the chicken that rich, burnished color you’d expect from roasting, even without oven heat. Brush it on after flipping the legs skin-side up so the glaze sets during the final cook.

Arrange the thighs against the edges of the dish and the drumstick ends pointing toward the center. Microwaves cook from the outside in, so the thicker thigh meat gets more energy where it needs it.

Pro Tips

• Rotate the dish halfway through cooking. Microwaves have hot spots, and rotating ensures even cooking so you don’t get one overdone leg and one underdone.
• Check for clear juices by piercing the thickest part of the thigh with a fork. Pink juice means it needs more time.
• Let it stand 5 minutes after cooking. Carryover heat finishes the job and the juices redistribute so the meat stays moist when you cut in.

Variations

• Apricot glaze: Swap currant jelly for apricot preserves for a fruitier, tangy-sweet glaze.
• Spiced stuffing: Add a pinch of cayenne and smoked paprika to the prepared stuffing for a Southern kick.
• Oven method: Prefer crispy skin? Bake at 375°F (190°C) for 40-45 minutes instead, brushing the glaze on during the last 10 minutes.