Cooking with Cameron: Chicken thigh cutlets

Roasted chicken thigh cutlets, skin on is always a winner. I love the thigh cut as it is never dry’s out, like the breast piece. Mixing butter and your favourite herbs together and stuffing it between the sling and meat allows the flavours to really sink in.  


  • 8 chicken thigh cutlets skin on
  • 80g butter
  • Garlic
  • Ginger
  • Pepper berry
  • Native thyme
  • Wattleseed 


  • 8 large potato’s
  • Sweet potato (about 50% of the Spuds)
  • 2 eggs
  • Leftover Butter seasoning 



Cooking with Cameron 

The Fathering Project  

Share this

Keep reading

Skip to content