How to Make Stuffed Chicken Thighs with Roasted Potatoes and Carrots - A Step-by-Step Guide

Stuffed Chicken Thighs with Roasted Potatoes and Carrots is a delicious and satisfying dish that is perfect for a cozy family dinner or a special occasion. This recipe combines tender chicken thighs filled with a flavorful stuffing, accompanied by perfectly roasted potatoes and carrots. The result is a hearty and comforting meal that will leave everyone at the table feeling satisfied and content.

The star of this dish is the chicken thighs, which are filled with a savory stuffing mixt...

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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

Information

  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    281 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 73mg
    • Sodium: 379mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 16g
    • Vitamin C: 14mg
    • Calcium: 71mg
    • Iron: 2mg
    • Potassium: 748mg