• Partnered with
  • Serves 8
  • 40 mins cook

Festive stuffed chicken

Festive stuffed chicken

Nici Wickes festive stuffed chicken recipe is simple to put together and it is spectacular served hot or cold. It makes the perfect stress-free recipe for Christmas lunch or dinner.


  • 400 g streaky bacon
  • 8 large free-range chicken thighs, boneless, skinless
  • salt and pepper, to season


  • 2 cups fresh breadcrumbs
  • 1 cup mixed cranberries and currants, roughly chopped
  • 1 small bunch parsley, finely chopped
  • 4 fresh sage leaves, shredded, plus 6-8 extra, fried in butter, for garnishing
  • zest from ½ orange or 1 lemon
  • 1/2 tsp sea salt
  • decent pinch of black pepper
  • 1/4 cup olive oil or 30g butter


  1. Preheat oven to 180°C.
  2. Lay out a large rectangle of baking paper with the long edge closest to you. Arrange bacon rashers vertically, overlapping each, to cover the paper. Make a row of 4 thighs along the long edge, slightly in from the edge of the bacon. Arrange each thigh to abut, or even slightly overlap, the next one (it’s like a jigsaw). Make a second row above, so you have a large rectangle. Season with salt and pepper.
  3. Mix the stuffing ingredients to combine and sprinkle evenly over the chicken. Starting from the long side closest to you, use the baking paper to roll up into a tight log. Carefully transfer to a roasting dish, placing it seam-side down. Brush with oil.
  4. Cover with foil and cook for 45 minutes. Baste, then leave uncovered, and cook for a further 15-25 minutes or until the bacon is crisped and the chicken is cooked through.
  5. Scatter with crispy sage leaves and rest for 10-15 minutes before cutting into thick rounds to serve.
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