Herb-Stuffed Chicken Thighs

Charmaine Lu -
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 75g white breadcrumbs
  • 1 tbsp chopped parsley
  • 2 tsp thyme leaves
  • 1 lemon, zest and ½ juiced
  • 1 egg yolk
  • 6 chicken thighs, bone removed, skin intact
  • 2 tbsp butter
  • Preheat the oven to 180C. Heat the oil in a frying pan and cook the onion and garlic for 5 mins to soften. Mix the breadcrumbs, thyme, parsley, lemon juice and zest in a bowl to combine. Season well.
  • Add the onion and garlic to the egg yolk. Stir well to thoroughly combine, and season. Open up the chicken thighs and spread with the stuffing mixture. Roll up and secure with cocktail sticks, then dot with butter and roast for 40 mins or until cooked through and golden. Serve with salad.
1 hr
3 serving