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Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Stuffed Chicken Thighs with Roasted Potatoes and Carrots
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Succulent chicken thighs with cheesy filling, surrounded by flavorful potatoes and carrots in a simple one-pan meal.
Ingredients:
  • cooking spray
  • 6 skinless, boneless chicken thighs
  • 1 egg
  • 0.75 cup shredded mozzarella cheese, divided
  • 1 small onion, minced
  • 1 Roma tomato, seeded and diced
  • 10 black olives, pitted and minced
  • 0.5 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:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a rimmed baking sheet by lining it with aluminum foil and greasing with cooking spray.
  • Lay chicken thighs flat and gently pound them to even thickness using a meat mallet. Season generously with salt and pepper.
  • Whisk egg in a large bowl until frothy. Combine 1/2 cup mozzarella cheese, onion, tomato, and black olives. Add bread crumbs until filling holds together.
  • Place a generous spoonful of the filling in the middle of each chicken thigh. Fold the chicken over the filling, ensuring all loose ends are tucked in. Secure the chicken thighs with toothpicks and place them on the baking sheet. Sprinkle the remaining 1/4 cup of mozzarella cheese over the chicken thighs.
  • Place the potatoes and carrots around the chicken thighs, then generously drizzle olive oil over the vegetables and season with salt and pepper.
  • Roast in the oven until chicken is juicy and vegetables are tender, about 35-40 minutes. Ensure chicken reaches 165°F (74°C) with a meat thermometer.

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