STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

Stuffed Chicken Thighs with Roasted Potatoes and Carrots image

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

Provided by Robin5791

Time 1h15m

Yield 6

Number Of Ingredients 13

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

Steps:

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 : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g