Ben Tasker Eagle

Stuffed Chicken Thighs with Lemon Sauce

Published: 2020-01-29 17:13:32 +0000
Categories: Main, Chicken,

I'm not entirely sure where this recipe originally came from, I found it scrawled down whilst I was sorting out some paperwork - I suspect it's probably based on a recipe in a book somewhere.

Chicken things stuffed with herby sausagemeat, best served in a Lemon Sauce

Cooking Time

Prep: 10 mins
Cooking: 35 mins
Total: 45 mins




  • 350g pork sausagemeat
  • 4 tbsp chopped parsley
  • 2 tsp chopped thyme leavse
  • 1/2 large lemon
  • 50g Parmesan cheese, grated
  • 8 skinless and boneless chicken thighs
  • 8 rashers smoked streaky bacon
  • 2 tsp runny honey
  • salt and freshly ground black pepper


  1. Preheat the oven to 200c (180c for a fan)
  2. Line a roasting tin with greaseproof paper
  3. Grate the 1/2 large lemon to make zest, and save
  4. If you're making Lemon sauce, then rememember to juice the 1/2 large lemon and save
  5. Put the sausagemeat into a bowl
  6. Add the herbs
  7. Add the lemon zest and the parmesan
  8. Season with salt and pepper
  9. Mix well to combine
  10. Shape into eight short sausages (should be no longer than the chicken thighs)
  11. Place the thighs, skinned side down, on a plate/board and open them out
  12. Season with salt and pepper
  13. Place a sausage into the centre of each thigh (i.e. where the bone used to be)
  14. Fold the chicken around the sausage
  15. Stretch the bacon rashers out on a board and wrap each one around a chicken thigh, placing the seam under the chicken
  16. Place the wrapped thighs into the rotasting tin, with the seam down
  17. Drizzle the honey over the chicken
  18. Roast in the oven for 35 mins or until cooked through - When it's ready, set aside to rest for 10 mins
  19. While the chicken is cooking, make the sauce
  20. Serve with sauce poured over the thighs


chicken, thighs, stuffed,
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