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Stuffed Chicken Thigh Traybake

Name: Stuffed Chicken Thigh Traybake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 5 serving(s)
Ingredients: 1/2 butternut squash, peeled and cored (about 500g prepared weight); 4 garlic cloves, in their skins; 3 thyme sprigs; 2 tbsp. olive oil; 200 g baby spinach, see GH Tips; 75 g soft goat's cheese; 1 medium egg; 8 chicken thigh fillets; 50 g fresh white breadcrumbs; 25 g pine nuts; 75 mL white wine, See GH Tips

Chicken thigh fillets are an economical option and they have more flavour and retain their moisture better than chicken breasts.

By The GH Kitchen TeamPublished: 30 September 2019

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These chicken thighs are stuffed full of goat's cheese and veggies! The perfect, simple meal for a summer's evening.

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Yields:

5 serving(s)

Prep Time:

25 mins

Cook Time:

50 mins

Total Time:

1 hr 15 mins

Cal/Serv:

549

Ingredients

1/2 butternut squash, peeled and cored (about 500g prepared weight)
4 garlic cloves, in their skins
3 thyme sprigs
2 Tbsp. olive oil
200 g baby spinach, see GH Tips
75 g soft goat's cheese
1 medium egg
8 chicken thigh fillets
50 g fresh white breadcrumbs
25 g pine nuts
75 ml white wine, See GH Tips

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut the squash into 2cm (3/4in) pieces and put into a large roasting tin or ovenproof serving dish with the garlic and thyme. Toss through 1tbsp of the oil and some seasoning and roast for 20min.
2. Step 2Meanwhile put the spinach into a colander and pour over just-boiled water from the kettle to wilt. Then run under cold water until cool enough to handle. Lift up handfuls of the spinach and squeeze firmly to remove excess water. Finely chop, then mix in a bowl with the goat’s cheese, egg and some freshly ground black pepper.
3. Step 3Lay the thigh fillets boned-side up on a board and divide the filling among them. Next, in a separate bowl, mix the breadcrumbs, remaining 1tbsp oil, the pine nuts and some seasoning.
4. Step 4Carefully remove the tin/serving dish from oven and mix in the wine. Fold up the thigh fillets to cover filling, then place seam-down in the tin/dish. Top thighs with the breadcrumb mixture and return to the oven for 30min or until golden and cooked through. Serve with a rocket salad, if you like.

Alternatively, use 80g (21/4oz) defrosted chopped spinach. Defrost in a sieve in a sink, then firmly press out excess water with the back of a spoon. Mix with the remaining filling ingredients.

Replace the wine with chicken stock, if you prefer.

Per Serving:

Calories: 549
Protein: 41 g
Total Fat: 33 g
Saturates: 9 g
Carbs: 17 g
Total Sugars: 6 g
Fibre: 4 g

The best tray-bake trays as recommended by the GHI

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time