Roasted Stuffed Chicken Thighs with Potatoes and Preserved Lemon

This tasty dish comes together quickly and is great for a party dish as it can made in advance and popped in the oven when needed.

Prep:
25 mins
Cook:
45 mins
Serves:
2

Ingredients

1/2 cup fresh breadcrumbs, made by blitzing stale bread in a blender or food processor

1/4 cup Milk

1/2 cup freshly grated parmesan

2 tablespoons currents

2 tablespoons parsley, leaves chopped plus extra for serving

2 Garlic Cloves, finely chopped

4 free range chicken thighs, skinned and boned

4 rashers Streaky Bacon

400 grams Gourmet Potatoes, well scrubbed

3/4 Peel of preserved lemon, thinly sliced

1 bay leaf

50 millilitres white wine

1 tablespoon extra virgin olive oil

Method

Preheat the oven to 200C

Put the breadcrumbs, milk, parmesan, currants, parsley and garlic into a bowl, season with salt and freshly ground black pepper and mix well. This is the stuffing

Lie the chicken thighs down side by side on a flat surface, former skin side down

Beat out the thicker parts gently with a meat hammer

Place a quarter of the stuffing at one end of each thigh, roll up then wrap a rasher of bacon around each

Place side by side in a roasting dish. Place the potatoes, lemon, bay leaf and wine around the chicken

Drizzle the oil over the chicken and place in the oven for 45 minutes or until the chicken and potatoes are cooked

Remove from the oven and serve