This stuffed chicken thigh recipe is perfect for a family meal! Juicy chicken thighs are filled with a flavorful sausage mixture, wrapped in crispy bacon, and drizzled with honey before roasting. A creamy lemon sauce adds a delicious finishing touch. Serve with new potatoes and green beans or a simple salad for a complete meal.
Ingredients Needed
For the Chicken:
- 350g (12oz) pork sausage meat
- 4 tbsp chopped parsley
- 2 tsp chopped thyme leaves
- Grated zest of ½ large lemon
- 50g (2oz) Parmesan cheese, grated
- 8 skinless and boneless chicken thighs
- 8 rashers of smoked streaky bacon
- 2 tsp runny honey
- Salt and freshly ground black pepper
For the Lemon Sauce:
- 50g (2oz) butter
- 1 onion, finely chopped
- 40g (1½oz) plain flour
- 450ml (15fl oz) hot chicken stock
- 4 tbsp double cream
- Juice of ½ large lemon
- 1 tbsp chopped parsley
How To Make Stuffed Chicken Thighs with Lemon Sauce
- Preheat the oven: Set the oven to 200°C/180°C fan/Gas 6. Line a roasting tin with baking paper.
- Prepare the stuffing: In a bowl, mix the sausage meat with parsley, thyme, lemon zest, Parmesan, salt, and pepper. Shape into eight small sausages, making sure they fit inside the chicken thighs.
- Stuff the chicken thighs: Lay the chicken thighs flat, skin-side down, and season with salt and pepper. Place a sausage in the center of each thigh and fold the chicken around it.
- Wrap with bacon: Stretch the bacon rashers slightly with the back of a knife, then wrap each stuffed thigh with a rasher, keeping the seam underneath.
- Roast the chicken: Arrange the bacon-wrapped thighs in the prepared roasting tin, seam-side down. Drizzle with honey and roast for about 35 minutes until golden and crispy. Let the chicken rest for 10 minutes before serving.
- Make the lemon sauce: While the chicken is roasting, melt the butter in a saucepan over medium-high heat. Add the chopped onion and cook for about 10 minutes until soft and translucent. Stir in the flour and cook for 1 minute.
- Finish the sauce: Gradually whisk in the hot chicken stock and bring to a boil. Simmer until smooth and thickened. Stir in the cream, lemon juice, and any juices from the roasting tin. Season with salt and pepper, then stir in the parsley.
- Serve and enjoy: Plate the stuffed chicken thighs and spoon over the lemon sauce. Serve hot with your favorite sides.
Recipe Tips
- Make sure the chicken stock is hot when adding it to the sauce for a smooth and velvety texture.
- Whisk vigorously while adding the stock to prevent lumps.
- Rest the chicken after roasting to keep it juicy.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the chicken cool completely, then store in an airtight container for up to 2 days. Store the sauce separately.
Freezing: Freeze the uncooked, stuffed chicken thighs for up to 3 months. Defrost in the fridge before cooking. The sauce is best made fresh.
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