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Juicy stuffed chicken leg served with fresh vegetables and potatoes.
Stuffed chicken leg with tasty filling, roasted crispy and served with vegetables.

Crispy Stuffed Chicken Thighs

Author: Flavelo
Recipes Main Courses
A classic Sunday lunch, where the 'under the skin' stuffing technique transforms dry breast meat or legs into something juicy. The stuffing under the skin absorbs the fats melting from the meat during roasting, while the meat takes on the spiciness of the stuffing. A true symbiosis in the baking pan.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking pan: Large enough to fit comfortably.
  • Toothpicks: To seal.

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Wash the chicken legs. Gently reach under the skin with your fingers at the thicker end of the thigh and separate it from the meat, creating a pocket.

Tip: Be careful not to tear the skin, or the stuffing will leak out! The fat layer under the skin gives way easily.
2 ✓

Mix the breadcrumbs, grated cheese, crushed garlic, chopped parsley, salt, pepper, and olive oil. You should get a moist, sand-like consistency.

Tip: The fat content of the cheese will hold the stuffing together during baking.
3 ✓

Stuff the mixture under the skin, smooth it out, then pin the opening with a toothpick.

Tip: Do not overstuff too tightly, as the skin shrinks during roasting and the stuffing can expand, causing it to burst.
4 ✓

Place the legs in a greased baking pan, salt them on the outside, and brush thinly with sour cream.

Tip: Under the sour cream coating, the meat steams, and the acids tenderize the fibers.
5 ✓

Bake in a preheated 350°F (180°C) oven for about 45-50 minutes. Baste with the pan drippings halfway through.

Recipe FAQ

Why isn't the skin crispy?
Brushing with sour cream softens the skin. If you want it crispy, brush only with oil and salt, or turn up the heat in the last 10 minutes of roasting.

Ingredients

  • 4 whole Chicken Legs (Thigh and Drumstick)
  • 1 cup Breadcrumbs
  • 3.5 oz Grated Cheese (Gouda or Swiss)
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 2 tbsp Olive Oil (for stuffing)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1/2 cup Sour Cream (for brushing)
  • 1 tbsp Lard or Oil (for the pan)