Stuffed Chicken Thighs with Roasted Potatoes and Carrots | The Best Recipes

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Stuffed Chicken Thighs with Roasted Potatoes and Carrots

"Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal."

Ingredients :

  • cooking spray
  • 6 skinless, boneless chicken thighs
  • salt and ground black pepper to taste
  • 1 egg
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 small onion, minced
  • 1 Roma tomato, seeded and diced
  • 10 black olives, pitted and minced
  • 1/2 cup seasoned bread crumbs
  • 6 toothpicks
  • 1 pound red potatoes, scrubbed and halved
  • 1 pound carrots, peeled and cut into 3-inch pieces
  • olive oil, or to taste

Instructions :

Prep : 40M Cook : 6M Ready in : 1H15M
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
  • Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
  • Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
  • Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
  • Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
  • Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

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