Stuffed chicken thighs with lemon

Recipe from: 7 September 2015
recipe, chicken

Ingredients 7
Servings 7
Time 00:45


  • 250
    pork sausages (about 3 sausages)
  • 60
    fresh white breadcrumbs
  • 5
    grated lemon zest
  • 300
    finely chopped flat leaf parsley
  • 40
    grated Parmesan cheese
  • 1
    large egg, lightly beaten
  • 12
    chicken thighs


Preheat the oven to 180°C.

Squeeze the sausage meat out of the casings. Mix in the breadcrumbs, lemon zest, parsley, Parmesan and egg. Season well.

Debone the chicken thighs by sliding a small sharp knife along the meat next to the bone. Keep easing the knife along next to the bone until you are able to remove the bone completely from the meat. Leave the skin on.

Lie the chicken pieces skin-side down and place a spoonful of the sausage-meat filling onto the chicken. Fold the sides over to enclose the filling and secure with string. Place folded side down in a greased roasting pan. Drizzle with olive oil and lemon juice. Add the lemon pieces to the pan.

Roast in a preheated oven for approximately 40 minutes or until golden. Remove from the oven and set aside for 10 minutes, then remove the string from the chicken. Serve with roasted lemon pieces.

Words and image:
Ideas magazine

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Read more on: recipe  |  chicken

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