Roasted Stuffed Chicken

I love chicken thighs, I find them to be the juiciest, most flavourful part of the chicken, and as a bonus they’re versatile and easy to prep, these stuffed and roasted chicken thighs are perfect example.

As a child my mum used to prep thighs quite often, especially if we were barbecuing. They always seem to work perfectly for a barbecue dinner, whether with a hot chilli flavour or sweet honey one, these succulent cuts always came out fantastically yummy.

This time I chose to fill, roll, fry and roast them, and trust me, although requiring several stages, it is a fairly simple recipe and the result is absolutely worth it.


500 gram chicken thighs
1 red onion
1/2 cup sliced mushrooms
4 mint leaves.
Leaves from 2-3 thyme stalks
Bunch of chopped parsley (or one Parsley cube)
Salt \ pepper to taste
1 egg
1 tsp mayonnaise
1/8 tsp crushed garlic
1/2 cup flour
1/2 cup breadcrumbs
1 tsp olive oil
1 tsp butter

Here we go..

Preheated the oven to 160 degrees fan. 350 degrees °F. Gas 4.

Clean the thighs, trimming out any excess fat.

Cover a Chopping Board with clingfilm and spread salt & pepper to taste on top.


Align the thighs on the board, spread some salt & pepper on top and cover with a second piece of film.

Using a meat hammer, bash the thighs until thin and soft.

Fry the onions and mushrooms in a hot pan with olive oil and butter until golden. Set aside to cool.

Transfer the onions-mushrooms mixture to a blender, add the mint, parsley and thyme and pulse to roughly chopped mixture. Take a tbsp full of the mixture and spread a thin layer on the thighs.

Roll the stuffed thighs as tight as possible.

Beat the egg and mayonnaise together. 

Set the flour, egg mixture and the breadcrumbs each in a wide bowl.

Dip the rolled thighs in flour then in egg and finally in breadcrumbs. Make sure they are all coated and firmly closed.

Fry the rolls, edge side down first to seal, for about 2 min each side.

Set in an oven proof pan. Bake for 20-25 minutes, until golden.


If struggling to keep the rolls closed, use a toothpick to hold them shut. Don’t forget to remove before serving!!