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.

By Nici Wickes
  • 40 mins cooking
  • Serves 8
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  • 400 gram streaky bacon
  • 8 large free-range chicken thighs, boneless, skinless
  • salt and pepper, to season
  • 2 cup 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 teaspoon 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.


  • When you roll this up, be confident not hesitant. The baking paper is your friend and the bacon will help hold it all together!

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