Preheat the oven to 180C/350F/Gas 5.Mix together the gluten free breadcrumbs, chives, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.

Add 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 lactose free butter.

Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with roast chicken and vegetables.


2 tbsp olive oil

75g/3oz gluten free breadcrumbs

1 tbsp chopped fresh parsley

1 bsp chopped chives

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 lactose/dairy free butter

Stuffed chicken thighs

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