Food Lust People Love: Roasted Stuffed Chicken Parcels

These roasted stuffed chicken parcels are made with skin-on, boneless chicken thighs, filled with buttery bread dressing and roasted until golden and crispy.

Food Lust People Love: These roasted stuffed chicken parcels are made with skin-on, boneless chicken thighs, filled with buttery bread dressing and roasted until golden and crispy.

A couple of years back, I popped into my nearby Island butcher just to see what was fresh and on special. I ended up buying a few of his lovely meaty pork sausages but something else in the display case caught my eye.

I had to lean in for a closer look and to read the price label because I had never seen anything quite like it before. Turned out to be stuffed chicken parcels, looking pretty much like the ones I’ve made here. No idea what their stuffing was like because I didn’t buy any but they were so cute that I knew I had to give them a try myself.

Roasted Stuffed Chicken Parcels

I stuffed mine with half of my classic buttery bread dressing recipe, which I’ve shared the method for again here. If you need photos of the process, you can find those by clicking here. Use the ingredient amounts given below though which are perfect for stuffing about five chicken thighs.

Ingredients

For the stuffing:

1/2 loaf quality sandwich bread with soft crusts (about 10 oz or 280g)

1/4 cup or 57g butter

1 onion, diced

2 slim stalks celery, de-stringed and diced finely

2 tablespoons chopped fresh flat leaf parsley

1/2 cup or 120ml chicken stock (made from stock cube is fine!)

1 tablespoon salt-free poultry seasoning

1/2 teaspoon cayenne

Fine sea salt and freshly ground black pepper, to taste

For the chicken:

5 chicken thighs, deboned, skin on

fine sea salt

freshly ground black pepper

cayenne pepper, optional

trussing string

Olive oil for the roasting pan

Method

For photos of the stuffing method, click here.

Cube the bread and put it in a large mixing bowl.

Put the butter in a large pan with the chopped onion and celery.

Melt the butter over medium heat and cook until the onions and celery are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the cayenne and poultry seasoning.

Pour the buttery celery and onions over the bread cubes in the mixing bowl. Use two spoons like salad tongs to toss and combine.

Sprinkle on the parsley. Add the stock and toss again to combine.

Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.

Preheat your oven to 350°F or 180°C.

Note: I found it impossible to find boneless chicken thighs with the skin still on here so I had to debone them myself. If you find yourself in the same position, you need a sharp knife, but it’s easy. Click here to find deboning thigh instructions on Serious Eats. Do not remove the skin!

Lay the chicken thighs out skin side down. Season them with a sprinkling of salt, black pepper and cayenne, if using. Divide the stuffing between the thighs.

Fold the chicken thigh meat and skin over to enclose the stuffing. Turn the parcels over and secure with trussing string.

Drizzle a little olive oil in your roasting pan and tuck the parcels in. Season the outside with a sprinkle of salt and a few good grinds of black pepper. Add a sprinkle of cayenne, if desired.

Roast in your preheated oven for about 35-40 minutes or until the skin is a lovely golden brown and the chicken is cooked through.

Remove the trussing string and serve hot.

Enjoy!

Welcome to the 18th edition of Alphabet Challenge 2026, brought to you by the letter R. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the R recipes below: