This recipe for crispy stuffed chicken thighs with spring vegetables derived from a challenge I was recently set by Bacofoil®.
- Test a notoriously sticky culprit on The Bacofoil® The Non-Stick Kitchen Foil and serve a great looking dish
Any of you out there that roast a chicken or joints of chicken such as thighs and drumsticks will know that feeling of dread when it comes to washing up the tin you have used. You’ve just cooked the meal but the worst part is yet to come. The washing up of stuck to the pan, greasy mess that has to be tackled.
That problem has now come to an end with this brilliant British product, Bacofoil’s® “The Non-Stick Kitchen Foil. I have used this product for a while now, along with their Non-Stick Baking Paper and they are both staples in my cupboard because they genuinely work and make my cooking life less messy, leaving me with much less washing up.
Running my supper club means I am always on the look out for time-saving products. I actually made these crispy stuffed chicken thighs for my last supper club and having the reliable Non-Stick Kitchen Foil meant my washing up was minimised. The chicken genuinely just glides of the tray instead of having to be wrenched off! Just make sure you use the non-shiny side.
This dish highlights the efficiency of the foil but also is meant to represent the flavours of spring. The thighs are boned out by my local butcher – skin kept on – then stuffed with a lemon, basil, Parmesan and breadcrumb filling. They are served here with some fantastic local seasonal vegetables and topped with a garlic crumb to give them some extra crunch. To achieve a nice crispy chicken skin salt the skin generously before baking. You can always brush the salt off once the chicken is cooked, but I like to leave it on as it helps to season the whole dish.
Some facts about Bacofoil®:
Bacofoil® is manufactured here in the UK and it is fully recyclable
Bacofoil® is a household name with 50+ years’ experience. Trusted by millions of households to help prepare, cook and store food quickly, easily and safely, Bacofoil’s® aim is to make life in the kitchen a little bit easier by developing high quality products that help to solve everyday problems e.g. The Non-Stick Kitchen Foil
Bacofoil® is strong, good quality, reliable and recyclable. It’s non-stick properties make for hassle-free roasting and baking as well as saving you washing up grease stained pans.
Key benefits of using Bacofoil®:
- Food looks and tastes like it should as it simply slides / lifts right off the foil – no sticking, no mess!
- As it’s Non-Stick, there’s no need to use oil or butter making it the healthier option
- Hassle free and it saves on the washing up / clean up – the foil not only protects the tray but because of the Bacolift® surface there’s no worry of the food sticking creating holes in the foil allowing juices to seep through
- An everyday essential – so many foods get stuck when cooking that this product will help in the kitchen on a daily basis
Other great chicken recipes that could work perfectly using Bacofoil®:
Sticky chicken drumsticks – My Fussy Eater
Honey & cinnamon chicken – Greedy Gourmet
Baked chicken Sierra Leone style – Recipes from a Pantry
Oven roasted rosemary chicken thighs – I am a Food Blog
Simple chicken traybake – Munchies and Munchkins
Orange & Lemon chicken traybake – Foodie Quine
Crispy Stuffed Chicken Thighs with Spring Vegetables
- 4 large boned out chicken thighs with skin on
- 50 g breadcrumbs
- 20 g Parmesan grated
- Large handful of fresh basil chopped
- Zest of half a lemon
- 1 egg beaten
- salt & pepper
- For the garlic crumb topping:
- 2 tbsp olive oil
- 20 g breadcrumbs
- 1 clove garlic finely chopped
- 1 tbsp flat parsley finely chopped
- Heat the oil and garlic in a medium saucepan. When the garlic starts to turn light brown add in the breadcrumbs and fry off for a few minutes on a medium heat until crispy. Remove from the heat then add in the chopped parsley.
- For the spring vegetables:
- 1 bunch asparagus blanch for 2 mins
- 1 bunch purple sprouting broccoli blanched for 2 mins
- A handful of fresh/frozen peas blanched for 2 minutes
- After blanching all of the green veg place them in a bowl of ice cold water then set aside until you are serving the chicken.
- To re-heat the vegetables fry them off in a large saucepan or wok in a little olive oil, garlic , salt & pepper then garnish with the garlic crumbs
- Pre-heat the oven to 200 degrees and line a baking tray with Bacofoil®, non-shiny side up
- Make the stuffing by combining the breadcrumbs, Parmesan, basil, lemon, egg, salt & pepper in a mixing bowl and squeeze the mixture together with your hands until it forms a ball of stuffing
- Stuff the chicken thighs with equal amounts of the stuffing, squeezing it into a sausage shape to fit into the middle of chicken thigh
- Turn the thighs over, skin side up and place on the baking tray
- Secure the thighs by using cocktail sticks to prevent the stuffing from escaping
- Season the thighs with salt & pepper
- Bake in the oven for 30 minutes
- Serve with the seasonal green vegetable and a generous amount of the crispy garlic crumb topping
You can prepare the stuffing, make the crispy garlic crumb and also blanch your vegetables in advance of serving.
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