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Stuffed Chicken Thighs with Roasted Potatoes and Carrots

Rated as 4.25 out of 5 Stars
2

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

1 h 15 m servings 281
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
  2. 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. 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. 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. Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
  6. 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


Per Serving: 281 calories; 11.7 28.2 16.4 73 379 Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

1.15.17 When I roast vegetables, I always cook at a temperature higher than 350ºF. What happened is that the chicken thighs cooked before the carrots. What I ended up with was overcooked chi...

Most helpful critical review

My family didn't love the filling, but I think removing the onions would fix that. I've I think it was good and will be great without the onion (or maybe sauteing the onio s first)

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1.15.17 When I roast vegetables, I always cook at a temperature higher than 350ºF. What happened is that the chicken thighs cooked before the carrots. What I ended up with was overcooked chi...

Usually "stuffed" means complicated and long prep. On the contrary, this recipe was easy and quick. I substituted a bag of frozen veggies and used grated cheddar cheese because I did not have m...

I made it a second time because my companion -- who really doesn't like chicken -- really liked it. It's too rich for me, so I made enough for him for several meals and I eat plain chicken thig...

Due to dietary reasons, I omitted tomatoes and onions. I also only had chicken breast on hand. My family loved this! Even my picky husband said this was one to make again!

Had no olives but added some shredded squash

Tasted great!

My family didn't love the filling, but I think removing the onions would fix that. I've I think it was good and will be great without the onion (or maybe sauteing the onio s first)

Made this dish today exactly as listed. Delicious! The carrots weren’t as soft as I’d like, so they took a little longer getting done. Next time I’ll slice them in half lengthwise.

Yes, I will make it again.