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Hunchback Roast Chicken Thighs with Herb and Onion Stuffing

March 21, 2013

Good Chicken

I was always nervous about cooking chicken on the bone I always used to go with what I felt was the easier option which was to make dinners using pre prepared chicken breast.  Now however I can see what all the hype is about.  Cooking chicken on the bone is a real treat because the meat seems to be extra juicy and flavoursome.  I love this recipe because the chicken smelt “bone sucking good” and allowed me to include my own Saffy Daffy sweet and savoury additions.

This recipe was adapted from Ainsley Harriott’s just five ingredients (BBC Books, 2009).



25g butter, 1 small red onion (finely chopped), home-made breadcrumbs from seeded batch bread (made from 4 medium slices), Bajan seasoning, a handful of fresh flat – leaf parsley, 4 boneless chicken thighs, salt and pepper.



1. Prepare the chicken and rub a tsp of Bajan seasoning into the skin. 2. Cover and leave in fridge overnight.
3. Melt the butter in a pan and fry the onion for 4 minutes until softened.
4. Stir in the breadcrumbs and parsley.
5. Season to taste with salt and pepper.
6. Add 2 tsps of Bajan seasoning to the stuffing.
7. Preheat the oven to 180 degrees.
8. Divide the stuffing into the chicken thighs then fold over.  Leave about 3/4 cup of stuffing.
9. Butter a small roasting tin and dab a little butter on the top of the thighs.
10. Place the left over stuffing into a small oven proof tin.
11. Roast the chicken for 20 minutes.
12. Place the stuffing into the oven and roast for 20 minutes. Baste the chicken also.
13. When the stuffing has cooked through remove from the oven.
14. When the skin of the chicken is crisp and the thighs are cooked through and tender remove from the oven.
15. Arrange the stuffing and the chicken onto a serving plate.


From → Main Meals

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