Jamie Oliver Stuffed Chicken Thighs​

There’s something about stuffing a chicken thigh that feels like a little culinary secret. It’s not fancy in the traditional sense, but it feels special — like you’ve gone the extra mile without actually breaking a sweat. I first made these on a slightly grey Sunday with whatever herbs I had left wilting in the back of the fridge. And you know what? It was exactly what dinner needed — golden, herby, lemon-scented comfort.

The best part is the moment you cut into the roll and see that warm, soft filling peeking out. It’s rustic in the best way — like something a grandmother in the countryside would pull from the oven with a grin and a heavy apron. No frills, just flavour.

Why You’ll Love It

• It’s cozy, homey, and tastes like you really know your way around a roast.
• Makes cheap cuts feel luxurious — thighs are underrated magic.
• The lemon and herbs cut through the richness just right.
• You can prep ahead and just chuck it in the oven later.
• It’s easily customisable — swap herbs, try pancetta in the mix, whatever suits.
• Leftovers? Slice and tuck into sandwiches with mustard or mayo. Glorious.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 75g fresh white breadcrumbs
• 1 tbsp chopped fresh parsley
• 2 tsp fresh thyme leaves
• Zest of 1 lemon + juice of ½
• 1 egg yolk
• Salt and black pepper
• 6 chicken thighs, boneless, skin on
• 1–2 tbsp butter

How to Make It

Start with the flavour base:

Heat your olive oil in a pan and gently soften the chopped onion and garlic. You don’t want colour here, just that mellow, golden softness. Around 4–5 minutes.

Mix up the stuffing:

In a bowl, combine the breadcrumbs, parsley, thyme, lemon zest, lemon juice, and your warm onion-garlic mix. Stir in the egg yolk and season generously with salt and pepper. Give it a taste if you’re brave — it should sing with lemon and herbs.

Roll ‘em up:

Lay the chicken thighs flat, skin-side down. Spoon a bit of the stuffing into each and roll them up like little savoury parcels. Secure with cocktail sticks — or if you’re me, whatever you can find in the drawer.

Butter and bake:

Pop the thighs into a roasting tin, seam-side down. Dot butter over the top (don’t skip this bit — it helps the skin go golden and glorious). Roast in a preheated oven at 180°C (350°F) for 35–40 minutes, until golden and cooked through.

Let them rest:

Take them out, cover loosely with foil, and let them sit for 5 minutes. That way, all the lovely juices stay inside where they belong.

Serve it up:

Goes beautifully with buttery mashed potatoes, or a crisp green salad if you’re keeping it light. And don’t forget the pan juices — pour them over like a lazy gravy.

Common Mistakes and How to Dodge Them

Why is the stuffing dry?
You might’ve packed it too tightly or skipped the egg yolk — it binds and moistens everything. Don’t overbake either!

Chicken coming undone in the oven?
Didn’t secure it well enough. Use cocktail sticks or a bit of kitchen string if needed. Just remember to take them out before serving.

Is it too lemony?
If you’re sensitive to citrus, reduce the zest. But I’ll be honest — I think the zingy brightness makes the whole dish sing.

Stuffing spilling out?
It’s okay, honestly. It caramelises at the edges and makes those crispy bits we all secretly fight over.

Storage and Reheating

Let them cool fully before storing. They’ll keep in the fridge for 3 days or freeze for up to a month.
To reheat: oven’s best — about 180°C for 15–20 mins, loosely covered.
Microwave works too, but you’ll lose the crispy skin (you’ve been warned). A quick blast under the grill can help revive it.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Technically yes, but it’s trickier to roll and can dry out. Thighs are just easier and more forgiving.

What can I use instead of breadcrumbs?
Try crushed crackers, oats, or leftover cooked rice — not traditional, but it works.

Can I make it ahead?
Definitely. Stuff and roll them, then keep covered in the fridge for a day before baking.

Can I use dried herbs instead of fresh?
You can — just use about 1/3 the amount, as dried herbs are more potent.

Nutrition Facts (Per Serving)

• Calories: ~390 kcal
• Fat: 26g
• Carbs: 8g
• Protein: 28g
• Sodium: ~420mg
• Sugar: <1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Kiev
• Jamie Oliver Chicken And Bacon Casserole
• Jamie Oliver Chicken Cacciatore Slow Cooker