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chicken mini roast with stuffing - traditional roast chicken stuffing chicken thighs easy weeknight meal roast dinner

Chicken Mini Roast with Stuffing

Perfect weeknight roast chicken with stuffing & gravy

Course Main Course, Main
Cuisine Modern Australian, Australian
Keyword chicken mini roast
Total Time 55 minutes
Servings 4
Calories Per Serve 415 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 4 skinless boneless chicken thighs - trimmed approx 500g - any thicker sections beaten out slightly
  • 4 rashers streaky bacon rind removed
  • 1 1/4 cup fresh bread crumbs - firmly packed I use sourdough
  • 3 tbsp salted butter - melted divided plus extra if required
  • 1 egg lightly beaten
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp + a good pinch ground sage divided
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • pinch fine salt
  • 1 1/2 tbsp plain flour
  • 1 1/2 cups chicken stock
  • 8 toothpicks

Instructions

  1. Pre heat oven to 180 c / 355 f fan forced. Line a low sided, rimmed baking tray/sheet with baking paper & set aside

  2. Place breadcrumbs in a small bowl along with onion powder, garlic, 1/4 tsp sage, thyme, marjoram & salt then mix lightly

  3. Add 2 tbsp melted butter to breadcrumbs and mix to combine well, then add beaten egg and mix until well combined

  4. Place bacon rashers vertically on a clean work surface, then place one chicken thigh smooth side down on each rasher of bacon to form a cross or "+" shape

  5. Take 1/4 of breadcrumb mixture and compress with your hands to form a rough oval shape patty, then place patty in the center of the chicken thigh - the patty will run the same direction as the bacon

  6. Bring up both sides of the chicken thigh to wrap around the patty, then bring up both ends of the bacon to cross over the top of the mini roast then secure each bacon end with a toothpick and place on prepared tray (see notes)

  7. Using a pastry brush, brush the remaining 1 tbsp melted butter evenly over the mini roasts, and bake for 30 - 35 mins or until cooked through & stuffing has crispy edges

  8. To make gravy, remove mini roasts from baking sheet/tray and keep warm, then carefully pour the remaining butter & pan drippings into a small saucepan, adding extra butter if needed & mix in the plain flour (see notes)

  9. Stir butter & flour mixture over low heat until mixture starts to look grainy & bubbly. Switch off heat, then gradually add stock 1-2 tbsp at time for about the first 500ml / 1/2 cup, making sure the liquid is fully incorporated with no lumps before the next addition of stock. Add a good pinch of powdered sage & simmer until gravy has thickened slightly, taste & season if required

  10. Remove toothpicks to serve if you wish, top with gravy & serve 

Recipe Notes

I cook these mini roasts on a rimmed baking sheet. It needs to have sides because there will be some melted butter & chicken juices in the pan when the cooking is finished. I like to use something with low sides - it helps the chicken & bacon brown up better due to the better heat circulation.

I suppose that strictly speaking the gravy is optional - but what's a roast without gravy? If you don't make the gravy you can cut 10 mins from the cooking time.

A note on the pan drippings/butter that we are using to make the gravy - this one of those times you will have to make a judgement call as to whether to add extra butter if required. It will depend on how much melted butter is left after cooking - only you can be the judge at the time. For the mini roasts that you see here in my photos, I added about 2 tsp of extra butter to make the gravy. 

I actually used my baking paper as a funnel (carefully!) to pour the butter & drippings into the saucepan.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*