Stuffed Chicken Thighs Recipe

Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.

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Ingredients

• 4 Mushrooms
• ½ teaspoon Salt
• 5 cloves Garlic
• 1lb / 500g Spinach
• 1 handful Basil leaves (optional)
• 1 Tomato (optional)
• 1 Egg
• 4oz / 100g Parmesan (optional)

How to make Stuffed chicken thighs

1. Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.
2. Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.
3. Add egg and the optional parmesan cheese and mix them together well.
4. Pull up the skin on one end of the chicken thighs.
5. Fill it up as much as possible.
6. Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.
7. Place the filled chicken thighs onto a tray.
8. Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.
9. Take the cover off then roast the chicken thighs until golden brown.
10. Serve it whole or halved.

Enjoy!

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Stuffed Chicken Thighs Recipe

Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.

Course Low Carb Meal, Main Course, Meal

Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Ingredients

• 4 Mushrooms
• ½ teaspoon Salt
• 5 cloves Garlic
• 1 lb / 500g Spinach
• 1 handful Basil leaves optional
• 1 Tomato optional
• 1 Egg
• 4 oz / 100g Parmesan optional

Instructions

• Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.
  
• Do it in batches if necessary and puree them. Alternatively use the old school method of chopping everything up with a sharp knife.
  
• Add egg and the optional parmesan cheese and mix them together well.
  
• Pull up the skin on one end of the chicken thighs.
  
• Fill it up as much as possible.
  
• Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.
  
• Place the filled chicken thighs onto a tray.
  
• Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.
• Take the cover off then roast the chicken thighs until golden brown.
  
• Serve it whole or halved.
  

Notes

Enjoy!

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