For an extra layer of flavor, consider adding a tablespoon of pesto or a sprinkle of grated Parmesan cheese to the filling. Soaking the toothpicks prevents them from burning in the oven. If the chicken thighs are browning too quickly, tent the baking sheet loosely with aluminum foil during the last 15 minutes of cooking. Serve with a side of crusty bread to soak up the delicious pan juices.
Stuffed Chicken Thighs with Roasted Potatoes and Carrots
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PREP TIME40 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS115
Embark on a culinary adventure with these succulent stuffed chicken thighs, nestled amongst vibrant roasted potatoes and carrots. Each bite is an explosion of savory flavors and comforting textures, creating a harmonious symphony on your palate. A truly satisfying one-pan masterpiece!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol73 mg
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Fiber5 g
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Protein16 g
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Saturated Fat2 g
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Sodium379 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper for easy cleanup and grease lightly with cooking spray. (5 minutes)
02
StepButterfly the chicken thighs by slicing them horizontally almost all the way through, then open them like a book on a flat surface. Gently pound to an even 1/4-inch thickness between two sheets of plastic wrap using a meat mallet or rolling pin. Season generously with salt and freshly ground black pepper. (10 minutes)
03
StepIn a large bowl, whisk the beaten egg with 1/2 cup of the mozzarella cheese, minced shallot, diced tomato, and minced Kalamata olives. Gradually incorporate the seasoned bread crumbs until a thick, cohesive filling forms. Adjust seasoning to taste. (10 minutes)
04
StepPlace a generous spoonful of the filling in the center of each butterflied chicken thigh. Fold the chicken over the filling, tucking in any loose ends to create a neat bundle. Secure each thigh with one or two soaked toothpicks. Arrange the stuffed chicken thighs on the prepared baking sheet. Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the chicken. (15 minutes)
05
StepScatter the halved or quartered red potatoes and carrot batons around the stuffed chicken thighs on the baking sheet. Drizzle generously with extra virgin olive oil, ensuring the vegetables are lightly coated. Season the vegetables with salt and freshly ground black pepper. (5 minutes)
06
StepBake in the preheated oven for 35 to 40 minutes, or until the chicken juices run clear when pierced with a fork and the vegetables are tender and slightly caramelized. An instant-read thermometer inserted into the thickest part of the chicken should register at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving. (45 minutes)
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Rosalinda Nitzsche
May 21, 2025This recipe was a huge hit! My family loved the cheesy filling and the roasted veggies were perfectly tender.
Claire Klingupton
May 7, 2025This recipe is a keeper. Very flavorful and satisfying.
Erik Yundt
Apr 8, 2025The stuffing was delicious! I'll use it in other recipes too.
Cornell Becker
Jan 10, 2025My kids are picky eaters, but they devoured this. I had to make a double batch next time.
Alene West
Dec 19, 2024I used sweet potatoes instead of red potatoes and it was a delicious variation.
Misael Vandervort
Dec 13, 2024I had to cook it a little longer, but it's probably my oven. It was very juicy.
Amely Dickinson
Jul 5, 2024I added some garlic powder to the filling and it was amazing! Definitely making this again.
Marcus Wisoky
Jun 3, 2024So easy to prepare and clean up is a breeze. A perfect weeknight meal!