How to Make Stuffed Chicken Legs: A Simple Yet Impressive Roast Dinner

If you’re looking for a simple way to turn an everyday cut of chicken into something truly impressive, these stuffed chicken legs are the perfect choice. By deboning the legs, adding a flavour-packed stuffing, and wrapping them in crispy pancetta, you get a dish that looks gourmet but is surprisingly easy to make. It’s ideal for Christmas dinner, a Sunday roast, or any time you want a budget-friendly meal that delivers big on flavour. This step-by-step recipe shows you exactly how to transform humble chicken legs into a show-stopping main course.

Watch the Recipe Video Below

How to Make Stuffed Chicken Legs: A Simple Yet Impressive Roast Dinner

Ingredients

4 x Chicken Legs, skin on

Salt & black pepper

Your favourite stuffing (about 1 golf-ball sized portion per leg)

Pancetta slices or smoked streaky bacon (optional)

Equipment

Sharp knife (boning knife recommended)

Greaseproof/parchment paper

Rolling pin

Ovenproof dish

Kitchen string (optional)

Method

Debone the Chicken Legs

Lay each chicken leg skin-side down on the board.

Using a sharp knife, feel along the bone and cut a line down its length to expose it.

Use the tip of the knife to make small, controlled cuts, working the meat away from the bone.

Carefully work around the centre joint, this is the trickiest part. Keep wiggling the knife to free it.

Once fully exposed, slide the knife underneath and remove the bone.

Save bones for stock, gravy, or sauces.

Check the deboned leg for any cartilage and remove it.

Trim away any skin that isn’t attached to meat.

Light Seasoning

Lightly sprinkle the inside of the chicken with a small pinch of salt and pepper.(The stuffing is already seasoned, so keep this part minimal.)

Add the Stuffing

Form a spoonful of stuffing into a golf-ball-sized ball.

Place it in the centre of the flattened chicken leg.

Shape the Chicken

Wrap the meat around the stuffing.

Flip the bundle over so the seam sits underneath.

Shape into a neat, firm ball or oval, ensuring the stuffing is fully enclosed.

Season the outside lightly with black pepper only (no salt yet).

Wrap in Pancetta (Optional but Recommended)

On a sheet of greaseproof paper, lay slices of pancetta slightly overlapping.

Place another sheet of paper on top and use a rolling pin to flatten and press the slices together.

Peel back the top sheet and lay the pancetta sheet over the shaped chicken parcel.

Wrap it completely so it’s fully covered.

Note: You can skip the pancetta if you prefer - it will still roast beautifully.

Tie (Optional)

For a more secure shape during cooking:

Cut 3–4 pieces of kitchen string long enough to wrap around the chicken.

Tie each piece around the parcel using a simple knot.

Trim excess string.

(You can also leave them untied; they may just spread slightly in the oven.)

Roast

Place the prepared chicken legs in an ovenproof dish.

Roast at 200°C (fan) for around 45 minutes, until crisp outside and cooked through.

Check that the internal temperature reaches 72°C or higher.

Rest and Serve

Allow the stuffed chicken legs to rest for a few minutes before slicing.

Serve with your favourite roast dinner sides such as:

Buttery mashed potatoes

Honey-roasted carrots and parsnips

Gravy or sauce of your choice