Stuffed chicken drumsticks with rosemary potatoes

1.Preheat oven to 180°C.

2.In a food processor, process bread until crumbs form. Add onion, butter and herbs. Pulse to combine. Season. Use fingers to separate skin from flesh at large end of drumstick. Push a little stuffing mixture under skin. Place chicken in roasting pan. Drizzle with half oil. Season. Bake 10 minutes.

3.In a large bowl combine potatoes, remaining oil, rosemary, garlic and sea salt. Remove pan from oven. Scatter potatoes between chicken. Continue baking a further 35-40 minutes until chicken is cooked through and potatoes are golden and crisp. Serve with gravy and peas.