Bone‑In, Skin‑On Chicken Thighs (2½ lbs / 1 kg)

Chicken thighs are naturally juicy and full of flavour, and keeping both the bone and skin on gives you the best possible result. The bone helps retain moisture, while the skin crisps beautifully in the oven and becomes a golden, sticky canvas for that honey‑BBQ glaze.

BBQ Seasoning (1 tbsp)

This is your flavour booster. BBQ seasoning adds smoky depth, savoury warmth, and a touch of sweetness. Every blend is a little different, so choose one you love — and remember, its saltiness will determine whether you need extra salt later.

Garlic Powder (1 tsp)

Garlic powder melts seamlessly into the rub, giving the chicken a mellow, savoury backbone without the sharp bite of fresh garlic. It helps round out the BBQ flavours and adds richness.

Onion Powder (1 tsp)

Onion powder adds gentle sweetness and depth. It’s one of those quiet ingredients that makes everything taste better without calling attention to itself.

Ground Black Pepper (¼ tsp)

A little pepper brightens the seasoning and balances the sweetness of the honey. Freshly ground pepper gives the best flavour, but any kind works beautifully.

Salt (to taste)

Optional — and smartly so. Since BBQ seasoning blends vary in saltiness, adding salt at the end ensures your chicken is perfectly seasoned without going overboard.

Olive Oil (1 tbsp)

Olive oil helps the seasoning cling to the chicken and encourages browning. It also adds a subtle fruitiness that complements the honey and spices.

Liquid Honey (2 tbsp)

Honey is the star of the glaze. As it roasts, it caramelizes into a glossy, sticky coating that clings to every nook and cranny of the chicken. It adds sweetness, shine, and that irresistible “lick-your-fingers” finish.

1. Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow baking dish, large enough to hold your chicken all in one layer. (The size of the dish depends on how many pieces of chicken you have. You want them in a single layer. It is okay if they are touching.)
2. Trim any excess fat and skin from the chicken. Place into a bowl. (The chicken not the excess fat and skin. You can discard that.)
3. Sprinkle with all of the spices and add the olive oil. Rub the spices and olive oil in all over the chicken. Make sure they are well coated. Place into the baking dish in a single layer. (Massage it right in so that it covers the chicken everywhere. I use my hands, but you can wear disposable gloves or do it in a zip lock baggie if you are more comfortable that way.)
4. Cover tightly with aluminum foil and roast for about 40 minutes. (I place it on a baking tray for ease of putting it in and taking it out of the oven.)
5. Uncover and drizzle the honey over the top. Roast for a further 10 to 15 minutes, or until the juices run clear and the internal temperature reads 165*F/74*C. (It should be a nice golden brown, but will not necessarily be sticky depending on how much honey you used.)
6. Serve hot or at room temperature. (Refrigerate any leftovers promptly.)

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

Celery & Onion

These two aromatics form the savoury backbone of the pie. They’re sautéed “without colouring until soft” , which keeps their flavour gentle and sweet rather than browned or sharp. Soft vegetables also blend more easily into the stuffing mixture.

Butter

Used to sauté the vegetables and add richness. It’s the first flavour layer in the dish and helps soften the celery and onion evenly. I use salted butter as I don't keep any other kind in the house, with the exception of Ghee which I make myself.

Stuffing Crumbs / Crushed Croutons / Dry Bread Crumbs

The recipe is wonderfully flexible here — you can use “stuffing crumbs, dry bread crumbs, crushed croutons… whatever”. These crumbs act as both the base and the “crust,” absorbing broth and egg to create a tender, cohesive pie.

Herbs & Seasonings

Sage, thyme, marjoram, nutmeg, parsley flakes, plus salt and pepper. These classic poultry-friendly herbs give the pie its comforting, familiar flavour. Mixing them into the crumbs ensures even seasoning throughout the dish .

Egg

The beaten egg binds the mixture, helping the pie set into sliceable wedges. It works together with the broth to create a soft, stuffing-like texture.

Warm Chicken Broth

The broth moistens the crumbs and carries flavour through the dish. Using it warm helps everything blend smoothly. The recipe calls for 1 1/2 cups (375ml), which gives the pie its tender, spoonable consistency.

Cooked Chicken

This recipe is designed to use leftovers — it calls for 2 cups of chopped cooked chicken. Because the chicken is already cooked, it simply warms through in the oven, making this a quick, comforting bake. You can even use leftover rotisserie chicken.

Creamed Peas & Carrots (Optional, for Serving)

This simple topping is very good. I highly recommend you making it. It adds creaminess and colour, turning the dish into a full, nostalgically comforting meal.

1. Melt the butter in a frying pan. Add the onion and celery. Sauté without colouring until soft, stirring frequently. Set aside to cool. (I add the veggies as soon as the butter starts to foam.)
2. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside. (It need not be a deep pie dish.)
3. Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. (If the stuffing crumbs or croutons are really large you can crush them a bit to make them smaller.)
4. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. (You can use a fork to do this if you wish. Make sure the broth is not hot or you will scramble the egg.)
5. Stir in the chicken. Mix well. Spread this mixture into the buttered pie dish. (I like to compact it lightly with a fork. You can make a criss cross pattern with the fork and it will look really pretty.)
6. Bake for 30 to 35 minutes, until set and lightly browned. (A knife inserted near the center should also come out clean.)
7. While baking make the creamed peas and carrots. Melt the butter in a saucepan. Whisk in the flour. Cook for about a minute without browning. (I use a small wire whisk to do this)
8. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. (Whisking it continuously ensures that no lumps appear.)
9. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through. (You can use a frozen peas and carrots mix thawed and lightly cooked, then drained, or you can cook your peas and carrots from scratch. Use as much or as little of these vegetables as makes you happy.)
10. Serve the baked pie, cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this. (Trust me when I say this is incredibly delicious!)

Sauté the vegetables gently

The recipe asks you to sauté the celery and onion “without colouring until soft”. Keeping them pale ensures the flavour stays sweet and mellow rather than browned or bitter.

Let the vegetables cool before mixing

Warm vegetables can start to cook the egg prematurely. The recipe explicitly says to “set aside to cool” after sautéing .

Use any crumbs you have on hand

You can use “stuffing crumbs, dry bread crumbs, crushed croutons… whatever” . This makes the recipe flexible and perfect for using pantry odds and ends.

Mix the dry seasonings thoroughly

The herbs — sage, thyme, marjoram, nutmeg, parsley flakes — are meant to be mixed well into the crumbs before adding liquid .This ensures even flavour throughout the pie.

Add broth gradually if your mixture seems too wet

The recipe gives a fixed amount of broth, but different crumbs absorb differently. You want a moist mixture that holds together, not a soupy one.

Season to taste

The recipe reminds you to “season to taste with salt and pepper” after mixing everything together . Taste the mixture before baking — this is your chance to adjust.

Spread the mixture evenly in the dish

A level surface helps the pie bake uniformly and brown nicely until set and lightly browned.

Let it rest briefly after baking

A short rest (5–10 minutes) helps the pie firm up, making it easier to cut into neat wedges.

Serve with something creamy

I highly recommend making the creamed peas and carrots to spoon over top — the contrast of creamy sauce and savoury stuffing is part of the charm.

Don’t judge it by looks

It may not look like much… looks are very deceiving here. This is fabulous. Lean into the comfort‑food spirit — this dish is all about flavour.