how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Meat dishes / Crispy Stuffed Chicken Thighs with Spring Vegetables

Crispy Stuffed Chicken Thighs with Spring Vegetables

June 6, 2018 by Laura Scott 5 Comments

Jump to Recipe Print Recipe

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.

crispy stuffed chicken thighs

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.

crispy stuffed chicken thighs

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
Print

Crispy Stuffed Chicken Thighs with Spring Vegetables

A delicious spring time meal prefect for lunch or dinner which can be prepared ahead of time.
Course Main Course, Meat
Cuisine Mediterranean
Keyword crispy stuffed chicken thighs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Laura Scott

Ingredients

  • 4 Chicken thighs with skin on boned out
  • 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

Instructions

  1. Pre-heat the oven to 200 degrees and line a baking tray with Bacofoil®, non-shiny side up
  2. 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
  3. Stuff the chicken thighs with equal amounts of the stuffing, squeezing it into a sausage shape to fit into the middle of chicken thigh
  4. Turn the thighs over, skin side up and place on the baking tray
  5. Secure the thighs by using cocktail sticks to prevent the stuffing from escaping
  6. Season the thighs with salt & pepper
  7. Bake in the oven for 30 minutes
  8. Serve with the seasonal green vegetable and a generous amount of the crispy garlic crumb topping

Recipe Notes

You can prepare the stuffing, make the crispy garlic crumb and also blanch your vegetables in advance of serving.

Check out what Bacofoil®are cooking up on social media:

Twitter @ilovebacofoil

Instagram @loveBacofoil

Facebook  ilovebacofoil

*This is a sponsored post*

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Family food, Lunch, Main dishes, Meat dishes, Simple and in Season Tagged With: Asparagus, basil, breadcrumbs, Chicken thighs, chilli, egg, garlic, Lemon, olive oil, Parmesan, peas, Purple sprouting broccoli

« Easter Mini Egg Blondies
Vegetable Summer Rolls »

Comments

  1. Kavita Favelle says

    June 6, 2018 at 12:50 pm

    Love the look of this, perfect for weekday dinners. I much prefer chicken thigh to breast plus it’s great for stuffing. Yum!

    Reply
    • Laura Scott says

      June 6, 2018 at 2:24 pm

      Me too, thighs are so much better. Especially when stuffed!

      Reply
  2. Jemma says

    June 7, 2018 at 9:56 am

    Those chicken thighs look so juicy and I much prefer them to the breast. Lovely looking recipe!

    Reply
    • Laura Scott says

      June 7, 2018 at 1:40 pm

      Thanks Jemma,it’s a good one for this time of year x

      Reply

Trackbacks

  1. Crispy stuffed chicken thighs served with spring green vegetables – Food Blog says:
    July 31, 2018 at 9:13 pm

    […] Read Full Article from Author Laura Scott Source link […]

    Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

A vegan chocolate cake made for an egg allergy ord A vegan chocolate cake made for an egg allergy order tomorrow  #veganchocolatecake #eggfreebaking #epsom #surreychef #surreycaterer #epsomandewell #surreybusiness #surreycakes #athomedining #mealdeliveryservice #veganbakes
I’ve been asked alot recently if I have any alte I’ve been asked alot recently if I have any alternative bakes for gluten free and egg free/ dairy free diets. The answer is yes although I’ve noticed most of them are chocolate based, mainly because I love anything chocolate and enjoy the leftovers. These are gluten free dulce de leche brownies and I also make a great vegan chocolate cake as well as gluten and dairy free cupcakes. I actually prefer these brownies to regular ones. Get in touch if you’d like something DF/GF.  #glutenfreebrownies #howtocookgoodfood #epsom #surreychef #surreycaterer #glutenfreebaking #epsomandewell #surreybusiness #freefromgluten
First time in ages making macarons using @maisoncu First time in ages making macarons using @maisoncupcake recipe which always works so well. I’m going to be adding these to any extra special cake orders I have coming up. Might fill these with salted caramel...
#macarons #feedfeed #thebakefeed #howtocookgoodfood #epsom #surreychef #cheflife #surreycaterer #surreycakes #epsomandewell #frenchmacarons #cakeorders
Don’t forget to order by Wednesday morning. This Don’t forget to order by Wednesday morning. This is on the Mexican menu and it’s a big favourite - Beef Barbacoa.
Slow roasted brisket marinated with chipotle en adobo, vinegar and beef stock for many hours.  #barbacoa #mexicanfood #mealdeliveryservice #epsom #howtocookgoodfood #surreychef #surreycaterer #cheflife #epsomandewell #athomedining
This birthday cake was so tall it needed a bigger This birthday cake was so tall it needed a bigger box. If your looking for a lockdown birthday cake get in touch to see my cake menu. You can have 4” 6” as well as 8” which are perfect for these times of no parties 🎈 🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈 #birthdaycakes #howtocookgoodfood #epsom #surreychef #surreycaterer #epsomandewell #cheflife #feedfeed #thebakefeed #surreybusiness
A couple of new desserts on this month’s At Home A couple of new desserts on this month’s At Home Dining menu.  Lemon ricotta tart and treacle tart. Not sure which I prefer. What would you choose?
#athomedining #howtocookgoodfood #epsom #surreychef #surreycaterer #cheflife #chefsofinstagram #epsomandewell #whatsonsurrey #surreyhills #mealdeliveryservice
Short ribs for one of tomorrow’s orders #athomed Short ribs for one of tomorrow’s orders #athomedining #epsom #surreychef #surreyfood #epsomandewell #dineathone #shortribs #foodandwine #cheflife #surreycaterer #surreybusiness #surreyliving #surreyhills
Lots of orders going out today including this dish Lots of orders going out today including this dish - chicken roasted with dates, olives and capers with white wine & pom molasses - an @ottolenghi recipe .
This is on my latest At Home Dining menu so get in touch if you want a meal delivered for your birthday!
#athomedining #epsom #surreychef #surreyfood #epsomandewell #dineathome #mealdeliveryservice #surreybusiness #whatsonsurrey #cheflife #newmenu
A little mid week sweetie sprinkle cake on order t A little mid week sweetie sprinkle cake on order today, the first of two this week!
#epsom #howtocookgoodfood #birthdaycake #surreychef #surreycaterer #bespokebirthdaycake #epsomandewell #surreybusiness #thebakefeed #instabaker #cheflife
Now taking orders for Valentine’s Day. Email me Now taking orders for Valentine’s Day. Email me to book your meal of choice:
orders@howtocookgoodfood.co.uk  #athomedining #epsom #howtocookgoodfood #valentinesdaymenu #epsomandewel #mealdeliveryservice #foodorders #surreychef #surreycaterer #dineathome #whatsonsurrey
Boxing up a dozen peanut pretzel cookies to go wit Boxing up a dozen peanut pretzel cookies to go with tonight’s order.  Top tip for enjoying cookies if you’re not eating them all in one go
Re-heat them in the oven for 5mins @180 degrees to bring them back to tasting “just baked”. I’m fully booked for At Home Dining this week but still have availability for cookies and tray bakes and cakes. DM me for the menu!
#athomedining #epsom #surreychef #surreycaterer #epsomandewell #dineathome #cookiedelivery #fooddelivery #mealdeliveryservice #howtocookgoodfood #locabusiness #epsombakes
Gluten free & dairy free chocolate cupcakes with v Gluten free & dairy free chocolate cupcakes with vanilla frosting - special birthday order request 🧁. #glutenfreebaking #dairyfreebaking #epsom #howtocookgoodfood #surreychef #surreycaterer #thebakefeed #freefrom #surreybusiness #localbusiness #epsomcakes
Load More… Follow Laura
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.