Stuffed Chicken Thighs with Roasted Potatoes and Carrots recipe
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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
Nutrition Info
- 280.6 caloriescarbohydrate: 28.2 gcholesterol: 72.7 mgfat: 11.7 gfiber: 4.5 gprotein: 16.4 gsaturatedFat: 2.4 gservingSize: -sodium: 378.5 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Directions
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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).