For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper.
Put the stuffing ingredients into a bowl, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs).
Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a gluten free sausage in the centre of each thigh (where the bone was) and fold the chicken around it.
Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs (if using) – 1 rasher per thigh with the seam under the chicken.
Arrange the chicken in the prepared tin, seam down, and drizzle over the maple syrup. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes.
While the chicken is roasting, make the lemon sauce. Melt the lactose free butter in a wide-based saucepan, sprinkle in the gluten free flour and stir for a minute.
Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear.
Pour in the lactose free cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs.