Deliciously cheesy stuffed chicken thighs paired with perfectly roasted vegetables, creating a comforting and hearty meal.
Ingredients
4 pieces chicken thighs
3/4 cup shredded mozzarella cheese
1 large egg
1 medium onion
1 medium tomato
1/4 cup black olives
as needed cup bread crumbs
2 medium potatoes
2 medium carrots
2 tablespoons olive oil
to taste none salt
to taste none pepper
Method
Preheat your oven to 350°F (175°C) and prepare a rimmed baking sheet by lining it with foil and lightly greasing it.
Lay the chicken thighs skin-side down on a cutting board and pound them to an even thickness using a meat mallet. Season both sides generously with salt and pepper.
In a mixing bowl, whisk an egg and then add in 1/2 cup of shredded mozzarella cheese, chopped onion, diced tomato, and sliced black olives. Gradually mix in enough bread crumbs until the mixture is cohesive.
Spoon the filling onto each chicken thigh, folding the chicken over the stuffing and securing it with toothpicks. Arrange the stuffed thighs on the baking sheet and sprinkle the remaining 1/4 cup of mozzarella cheese on top.
Surround the chicken with diced potatoes and carrot pieces. Drizzle olive oil over the vegetables and season with salt and pepper.
Bake in the oven for 35 to 40 minutes, or until the chicken is fully cooked and the juices run clear. Ensure the internal temperature reaches at least 165°F (74°C) with an instant-read thermometer.
