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Juicy stuffed chicken thigh served with fresh vegetables and potatoes.
Crispy skin chicken thighs stuffed with cheese and herbs, fresh from the oven.

Roast stuffed chicken thighs

Author: Flavelo
Recipes Main Courses
A Sunday lunch classic, where the technique of 'stuffing under the skin' transforms the drier breast meat or thigh into something juicy. The stuffing under the skin absorbs the fats melting from the meat during roasting, while the meat takes on the spiciness of the stuffing. A true symbiosis in the baking tray.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Roasting tin: In which they fit comfortably.
  • Cocktail sticks or skewers: For sealing.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Wash the thighs. Carefully reach under the skin with your fingers at the thicker end of the thigh, and separate it from the meat, creating a pocket.

Tip: Be careful not to tear the skin, as the stuffing will leak out there! The layer of fat under the skin yields easily.
2 ✓

Mix the breadcrumbs, grated cheese, crushed garlic, chopped parsley, salt, pepper, and olive oil. You should get a moist sand consistency.

Tip: The fat content of the cheese will hold the stuffing together during baking.
3 ✓

Stuff the filling under the skin, smooth it out, then pin the opening with a cocktail stick.

Tip: Do not stuff too tight, as the skin shrinks during roasting and the stuffing can swell, so it might burst.
4 ✓

Place the thighs in a greased roasting tin, salt them on the outside too, and brush thinly with sour cream.

Tip: Under the sour cream coating, the meat steams, and the acids tenderise the fibres.
5 ✓

Roast in a preheated oven at 180°C for approx. 45-50 minutes. Halfway through, baste with the fat in the tin.

Recipe FAQ

Why didn't the skin get crispy?
Smearing with sour cream softens the skin. If you want it crispy, only brush with oil and salt, or turn up the heat in the last 10 minutes of cooking.

Ingredients

  • 4 pcs Whole chicken thighs
  • 100 g Breadcrumbs
  • 100 g Grated cheese (e.g. Edam or Gouda)
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 2 tbsp Olive oil (for the stuffing)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 100 ml Sour cream (for brushing)
  • 1 tbsp Lard or oil (for the tray)