Ingredients

• 2 tbsp olive oil
• 1 small onion
• peeled
• finely chopped
• 2 garlic cloves
• crushed to a paste with the edge of a knife
• 75g/3oz fresh white breadcrumbs
• 1 tbsp chopped fresh parsley
• 2 tsp fresh thyme leaves
• 1 lemon
• zest only
• plus the juice of half a lemon
• 1 free-range egg yolk
• salt and freshly ground black pepper
• 6 chicken thighs
• bones removed
• skin left on
• 1-2 tbsp butter

Directions

• Preheat the oven to 180C/350F/Gas 5.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes
• or until softened but not coloured.
• Mix together the breadcrumbs
• parsley
• thyme
• lemon zest and lemon juice in a bowl until well combined.
• Add the cooked onion and garlic and the egg yolk and stir well to combine. Season
• to taste
• with salt and freshly ground black pepper.
• Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.
• Place each stuffed chicken thigh into a roasting tin and dot all over with butter.
• Roast the stuffed chicken thighs in the oven for 35-40 minutes
• or until cooked through and golden-brown. Serve with steamed vegetables or salad.