Stuffed Chicken Thighs with Roasted Potatoes and Carrots

Name: Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: cooking spray; 6 skinless, boneless chicken thighs; salt and ground black pepper to taste; 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

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

Recipe by Robin5791

Updated on September 13, 2021

Ingredients

cooking spray
6 skinless, boneless chicken thighs
salt and ground black pepper to taste
1 egg
¾ cup shredded mozzarella cheese, divided
1 small onion, minced
1 Roma tomato, seeded and diced
10 black olives, pitted and minced
½ 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

Directions

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).

Nutrition Facts (per serving)

281	Calories
12g	Fat
28g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 281
% Daily Value *
Total Fat 12g	15%
Saturated Fat 2g	12%
Cholesterol 73mg	24%
Sodium 379mg	16%
Total Carbohydrate 28g	10%
Dietary Fiber 5g	16%
Total Sugars 6g
Protein 16g
Vitamin C 14mg	68%
Calcium 71mg	5%
Iron 2mg	13%
Potassium 748mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.