Mary Berry Stuffed Chicken Thighs With Lemon Sauce

I wasn’t expecting much, to be honest. I made this on a rainy Wednesday when all I had was some leftover sausage meat, a slightly grumpy mood, and no desire to wash another roasting tin. But what came out of the oven? Magic. Proper crispy bacon, juicy chicken, and a lemony sauce so velvety I actually licked the spoon (no regrets).

The first time I made this, I forgot to stretch the bacon rashers—and half of them curled off like they were trying to escape. But once I got the wrapping right, oh my days. Let me show you how I fixed that and why this one might be your new dinner hero.

WHY THIS ONE WORKS SO WELL

The combo of sausage stuffing and bacon wrapping isn’t new—but here’s what Mary gets right:

• Using boneless thighs means everything cooks evenly and stays moist.
• Drizzling honey before roasting gives the bacon that shiny, sticky crispness I honestly didn’t expect to love.
• That lemon sauce? It balances the richness perfectly. Creamy but with a zing that cuts through.

Most recipes forget to rest the chicken. That’s a huge mistake. Give it 10 minutes and it’ll thank you by being juicier than ever.

INGREDIENTS + WHY THEY MATTER

• Pork Sausage Meat – Adds savoury depth and keeps the inside juicy. I tried it once with herby sausages and the flavour was muddled.
• Fresh Thyme & Parsley – Don’t skip these. Thyme brings earthiness, parsley lifts it.
• Parmesan – Sharp, salty, and adds that umami hit to the stuffing.
• Boneless Chicken Thighs – Way more flavour than breast, and they stay succulent.
• Smoked Streaky Bacon – Stretch it so it crisps up without shrinking too tight.
• Runny Honey – Sweet edge that caramelises beautifully. Just 2 tsp does the trick.
• Butter, Onion, Flour – Your sauce base. Slow-cook the onion—it matters.
• Chicken Stock – Needs to be hot or you’ll get lumpy sauce (been there).
• Double Cream & Lemon Juice – Rich meets zingy. Don’t skimp on the lemon.
• Parsley (again) – For brightness in the sauce.

WANT TO CHANGE IT UP? HERE’S HOW

• Gluten-Free? Swap the plain flour in the sauce for a GF blend. I’ve tested Doves Farm—works well.
• No Pork? You can use good-quality chicken sausages, but add a pinch more Parmesan to amp the flavour.
• Dairy-Free? Tried it once with oat cream—not bad, but thinner and less rich.
• Lemon-Hater? Skip the sauce and serve with a mustardy vinaigrette or a simple gravy instead.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bacon shriveled and fell off	Didn’t stretch it before wrapping	Use back of a knife to flatten rashers
Sauce turned claggy	Added cold stock to roux	Always warm the stock before whisking in
Chicken dried out	Didn’t rest after roasting	Let it sit 10 mins under foil

HOW TO MAKE MARY BERRY’S STUFFED CHICKEN THIGHS

1. Preheat your oven to 200°C (180°C fan). Line a roasting tin—trust me, it helps with cleanup.
2. Make the stuffing: Mix sausage meat, parsley, thyme, lemon zest, Parmesan, salt and pepper. Form into 8 mini sausages.
3. Stuff your thighs: Flatten them skin-side down, pop a sausage in the middle, fold snugly around it.
4. Wrap in bacon: Stretch rashers gently, then wrap one around each thigh, seam-side underneath.
5. Roast: Place thighs seam-side down in the tin. Drizzle with honey. Roast for 35 minutes until golden. Rest for 10 minutes.
6. Meanwhile, make the sauce: Sauté chopped onion in butter until soft (about 10 minutes). Add flour, cook for 1 minute.
7. Whisk in hot stock gradually. Bring to boil, simmer till smooth. Stir in cream, lemon juice, chicken juices, and parsley. Season to taste.
8. Serve: Plate up the rested chicken, spoon over the lemon sauce, and watch everyone go quiet with their first bite.

TIPS FROM MY KITCHEN

• I rest the chicken on a wooden board covered with foil—it stays hot but doesn’t steam itself soggy.
• My bacon goes extra crispy if I roast on a rack inside the tin.
• The sauce thickens fast—pull it early if it looks just shy of done.
• I use kitchen twine when the thighs are being stubborn—it holds the shape beautifully.

STORAGE + SERVING

• Fridge: Store cooled chicken and sauce separately—2 days max.
• Reheat: Oven is best for chicken (15 minutes at 180°C), stovetop for sauce.
• Freeze: You can freeze uncooked wrapped thighs (not the sauce). Defrost overnight in the fridge.
• Pair with: New potatoes, green beans, or a bitter leaf salad with vinaigrette.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep these in advance?
A: Absolutely. You can stuff and wrap the chicken a day ahead, cover, and chill. Just bring them out 30 minutes before baking.

Q: My sauce split—what happened?
A: Usually from boiling after adding cream. Turn the heat down and stir gently—don’t walk away.

Q: Can I skip the lemon in the sauce?
A: You can, but it’ll taste heavier. The lemon cuts through the fat and lifts everything up.

Q: Can I use chicken breasts instead of thighs?
A: You can, but they’re drier and harder to roll. If you must, butterfly them first and wrap tightly.

Try More Recipes:

• Mary Berry Mediterranean Chicken Thigh
• Mary Berry Country Chicken Casserole
• Mary Berry Chicken Tagine
• Mary Berry Chicken Korma