Stuffed Chicken Thighs

Flavorful chicken thighs stuffed with a herby breadcrumb, onion, and lemon mixture, then roasted until golden-brown and juicy.

Chicken Main Course Budget-Friendly Roast Herby

Estimated Nutrition

Calories

352.1

kcal / serving

2112.4 kcal total

Carbs

9.1g

per serving

54.3 g total

Fat

25g

per serving

150.2 g total

Protein

23.8g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

Butter

1-2 tbsp, dotted

Fruits

piece

Lemon

zest only

0.5

piece

Lemon Juice

juice of half a lemon

GrainsCereals

White Breadcrumbs

fresh

Meat

piece

Chicken Thighs

bones removed, skin left on

NutsSeeds

clove

Garlic

crushed to a paste

tbsp

Parsley

chopped, fresh

tsp

Thyme

fresh leaves

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Onion

small, peeled, finely chopped

Method

Preheat the oven to 180°C.

Fry the onion and garlic in oil for 5 minutes until softened.

Mix breadcrumbs, parsley, thyme, lemon zest, and lemon juice in a bowl.

Stir the cooked onion, garlic, and egg yolk into the breadcrumb mixture and season.

Spread stuffing onto each thigh, roll them up, and secure with cocktail sticks.

Place the thighs in a roasting tin and dot with butter.

Roast for 40 minutes until cooked through and golden-brown.