Name: Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Cooking spray -; Skinless, boneless chicken thighs - 6; Salt and ground black pepper to taste - 6; Egg - 1; Shredded mozzarella cheese, divided - ¾ cup; Onion, minced - 1 small; Roma tomato, seeded and diced - 1; Black olives, pitted and minced - 10; Seasoned bread crumbs - ½ cup; Toothpicks - 6; Red potatoes, scrubbed and halved - 1 pound; Carrots, peeled and cut into 3-inch pieces - 1 pound; Olive oil, or to taste - 1 pound

Ingredients for - Stuffed Chicken Thighs with Roasted Potatoes and Carrots

1. Cooking spray

2. Skinless, boneless chicken thighs 6

3. Salt and ground black pepper to taste 6

4. Egg 1

5. Shredded mozzarella cheese, divided ¾ cup

6. Onion, minced 1 small

7. Roma tomato, seeded and diced 1

8. Black olives, pitted and minced 10

9. Seasoned bread crumbs ½ cup

10. Toothpicks 6

11. Red potatoes, scrubbed and halved 1 pound

12. Carrots, peeled and cut into 3-inch pieces 1 pound

13. Olive oil, or to taste 1 pound

How to cook deliciously - Stuffed Chicken Thighs with Roasted Potatoes and Carrots

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.

6 . Stage

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).