Stuffed Chicken Thighs with Roasted Potatoes and Carrots Recipe

Name: Stuffed Chicken Thighs with Roasted Potatoes and Carrots
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: cooking spray; 6 skinless, boneless chicken thighs; salt and ground black pepper to taste; 1 egg; 0.75 cup shredded mozzarella cheese, divided; 1 small onion, minced; 1 Roma tomato, seeded and diced; 10 black olives, pitted and minced; 0.5 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

Cook Time: 35 minutes

Stuffed Chicken Thighs with Roasted Vegetables

Ingredients:

Cooking spray
6 skinless, boneless chicken thighs
Salt and ground black pepper to taste
1 egg
cup shredded mozzarella cheese, divided
1 small onion, minced
1 Roma tomato, seeded and diced
10 black olives, pitted and minced
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

Directions:

Step 1: Preheat your oven to 350F (175C). Line a rimmed baking sheet with aluminum foil and lightly grease it with cooking spray.

Step 2: Lay the chicken thighs flat on a work surface. Use the flat side of a meat mallet to pound them evenly to an even thickness. Season the chicken with salt and pepper on both sides.

Step 3: In a large bowl, beat the egg with a fork. Stir in cup of the shredded mozzarella cheese, the minced onion, diced tomato, and black olives. Gradually mix in enough seasoned bread crumbs until the mixture binds together well.

Step 4: Spoon the filling into the center of each chicken thigh. Fold the chicken over the filling, ensuring that any loose ends are tucked in. Secure the rolled-up chicken thighs with toothpicks and arrange them on the prepared baking sheet.

Step 5: Sprinkle the remaining cup of mozzarella cheese over the chicken thighs.

Step 6: Arrange the halved red potatoes and chopped carrots around the chicken on the baking sheet. Drizzle olive oil over the vegetables and season with salt and pepper to taste.

Step 7: Bake in the preheated oven for 35-40 minutes, or until the chicken's juices run clear and the vegetables are tender. To check if the chicken is done, insert an instant-read thermometer into the thickest part of the chicken; it should read at least 165F (74C).

Nutrition Facts (per serving):

Calories: 281
Total Fat: 12g (15% Daily Value)
Saturated Fat: 2g (12% Daily Value)
Cholesterol: 73mg (24% Daily Value)
Sodium: 379mg (16% Daily Value)
Total Carbohydrate: 28g (10% Daily Value)
Dietary Fiber: 5g (16% Daily Value)
Total Sugars: 6g
Protein: 16g (33% Daily Value)
Vitamin C: 14mg (15% Daily Value)
Calcium: 71mg (5% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 748mg (16% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History: The dish "Stuffed Chicken Thighs with Roasted Potatoes and Carrots" is a contemporary twist on classic stuffed poultry recipes, which have long been popular across various cuisines worldwide. Stuffing poultry has been a tradition dating back to ancient Rome, where it was common to stuff birds with a mixture of grains, herbs, and spices. Over the centuries, the idea evolved into stuffing meats with a variety of ingredients such as vegetables, cheeses, and breadcrumbs. This specific recipe emerged as a more modern, simplified version of a stuffed roast chicken, focusing on ease of preparation without sacrificing flavor. By using chicken thighs, known for their rich taste and moist texture, this recipe caters to the desire for a hearty yet straightforward family meal.

Regional Features:

The use of chicken thighs in this dish makes it distinct from other stuffed poultry recipes that typically call for whole chickens or breasts. Thighs are widely favored in Mediterranean and Southern cooking, especially in regions like Greece, Italy, and parts of Spain, where olive oil and savory fillings are commonly paired with poultry. The combination of roasted potatoes and carrots alongside the stuffed chicken aligns with the traditional one-pan, rustic meals that are popular in both American and European home cooking. The use of ingredients like black olives, mozzarella, and seasonings is often found in Mediterranean cuisine, adding layers of flavor that evoke regional culinary traditions.

Differences from Similar Dishes:

While stuffed chicken dishes are common in many cultures, what sets this recipe apart is the use of boneless, skinless chicken thighs, which provides a tender and juicy result. In many traditional stuffed chicken recipes, boneless breasts are used, but they can sometimes dry out. The thighs retain more moisture, making them ideal for this kind of dish. Additionally, the stuffing of this dish includes a combination of mozzarella, olives, and breadcrumbs, which differs from more classic stuffings that may incorporate rice, sausage, or breadcrumbs alone. The addition of roasted vegetables like carrots and potatoes makes this meal not only filling but also balanced, offering a complete, one-pan dinner without the need for side dishes.

Where It Is Typically Served:

This dish is ideal for a family dinner or a casual gathering. Its a comforting meal that is often served at home, particularly for a Sunday dinner or holiday meal when time allows for a longer cooking process. In some Mediterranean countries, similar dishes may be served during special occasions, paired with a fresh salad or bread. The one-pan nature of this recipe also makes it a convenient choice for busy weeknight dinners. Its perfect for those looking for a simple yet impressive meal that requires minimal cleanup. Given its savory, hearty nature, its also a great option for serving at dinner parties or informal gatherings where guests appreciate wholesome and flavorful meals.

Interesting Facts:

The combination of chicken and roasted vegetables is a classic comfort food pairing, found in many cultures across the world.
Stuffed chicken is often associated with celebratory occasions, as the process of stuffing and roasting poultry is seen as a special way to prepare a dish.
Chicken thighs are often regarded as a more affordable alternative to chicken breasts, yet they are often more flavorful and less likely to dry out during cooking.
In Mediterranean cuisine, the use of olives, cheese, and olive oil is a hallmark of many traditional dishes, highlighting the importance of these ingredients in everyday meals.
This dish can easily be customized to suit different dietary preferences. For instance, it can be made vegetarian by replacing the chicken with tofu or portobello mushrooms and using a dairy-free cheese alternative.

FAQ about Stuffed Chicken Thighs with Roasted Potatoes and Carrots Recipe

Leftover stuffed chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store them longer, they can be frozen for up to 3 months. Reheat thoroughly before serving.

Yes, you can prepare the stuffed chicken thighs ahead of time. Stuff the chicken thighs, wrap them in plastic wrap, and refrigerate them until you are ready to cook. This can be done up to 24 hours in advance. Just be sure to bring the chicken to room temperature before cooking.

Yes, you can substitute various ingredients depending on your taste or dietary preferences. For example, you can replace mozzarella with cheddar cheese, or use different vegetables such as sweet potatoes or parsnips instead of carrots and potatoes. You can also swap black olives with sun-dried tomatoes, or use chicken breasts instead of thighs if preferred.

To prevent the chicken from drying out, be sure not to overcook it. Check the internal temperature with a meat thermometer, which should reach 165°F (74°C). You can also cover the chicken with foil during baking to retain moisture and remove it for the last 10 minutes for browning.

Yes, frozen vegetables can be used in place of fresh vegetables. Just make sure to thaw and drain them before adding to the dish. However, keep in mind that frozen vegetables might cook faster than fresh, so adjust cooking time as needed.

To make this recipe spicier, you can add chili flakes, minced fresh chili, or a bit of hot sauce to the stuffing mixture or drizzle over the chicken before baking. If you prefer more heat in the stuffing, adding jalapeños or even a spicy cheese can enhance the flavor.

Yes, you can cook the chicken and vegetables separately if preferred, especially if you need to adjust cooking times for different ingredients or accommodate dietary preferences. However, cooking them together helps the flavors meld.

The cooking time for stuffed chicken thighs is approximately 35 to 40 minutes at 350°F (175°C). Always check the internal temperature to ensure it reaches 165°F (74°C). If you are using boneless chicken breasts instead of thighs, cooking time may be slightly reduced.

If the vegetables are overcooked, consider adjusting the order in which you cook them next time. Start cooking the vegetables first, then add the chicken to the pan. You can also try using firmer vegetables, which may hold up better during the roasting process.

Yes, chicken breasts can be used instead of thighs, but be mindful that they can dry out more easily since they have less fat. Consider slightly reducing the cooking time and covering the chicken with foil for the first part of the bake to keep it moist.

Comments

Aaron Brown

10/16/2022 07:19:31 AM

On January 15th, 2017, I attempted to roast vegetables at a temperature higher than 350°F. Unfortunately, this led to a mishap where the chicken thighs were cooked through before the carrots. As a result, the chicken was overcooked while the carrots remained undercooked, despite my fondness for roasted carrots. In future attempts, I plan to adjust my method by initially cooking the carrots at 400°F for ten minutes before adding the chicken thighs and potatoes. Surprisingly, the potatoes cooked perfectly at 350°F within the recipe's timeframe. Regrettably, I forgot to include the Roma tomato this time, but I may opt for sun-dried tomatoes in the future for an extra burst of flavor. I prepared the chicken breasts in advance by stuffing them early in the day, wrapping them in plastic wrap, and refrigerating them until dinner. Although the meal was enjoyed, I acknowledge the need to approach the cooking process differently in upcoming endeavors. Thank you, Robin5791, for your insights and sharing this recipe experience.

Christine Brown

01/14/2024 08:38:17 PM

After reading the reviews, I made some adjustments to the recipe. I decided to roast the potatoes and carrots in the oven first, while preparing the chicken separately. I added a little extra cheese to the stuffing and sautéed the onions with garlic for added flavor. Instead of a fresh tomato, I opted for sun-dried tomatoes and used Greek olives. The combination of garlic, olives, and tomatoes in the stuffing created an explosion of flavors that my boyfriend loved. It turned out great! I'm now considering using some of these same ingredients for my Thanksgiving turkey stuffing.

Sharon Gomez

07/21/2023 02:18:07 AM

This recipe was surprisingly simple and quick, unlike most "stuffed" recipes which tend to be complex and time-consuming. I opted for a bag of frozen veggies and grated cheddar cheese instead of mozzarella, and it turned out delicious. Perfect for a hectic weeknight meal for a family on the go!

Samuel Davis

03/05/2025 03:50:34 PM

I substituted dried cranberries for black olives in this recipe and added three cloves of minced garlic. I blanched the carrots and little potatoes before marinating them in a seasoning blend called Chupacabra. After roasting them for about 15 minutes at 350°F, I added the chicken. To brown the chicken, I brushed the top with a mixture of olive oil and pure maple syrup, then finished them under the broiler for browning. The chicken roasted for approximately 35 minutes, and I let them rest covered for six minutes before serving. I prepared the chicken a day in advance, wrapping them in plastic wrap without using toothpicks, and brought them to room temperature before roasting. This recipe is definitely worth trying, as it impressed my guests when I served it to them.

Benjamin Walker

09/03/2022 11:45:36 AM

For those who enjoy spicy flavors, consider preparing a slightly spicier version to suit the Indian palate. I enhanced the filling by incorporating green chili and garlic paste, and topped it off with a combination of Nando's peri peri and sriracha sauces in a 2:1 ratio, mixed with a hint of brown sugar, before baking.

John Garcia

03/08/2025 10:28:43 PM

My family absolutely adored this dish! I elevated the stuffing by including my homemade sweet fish sauce, adding even more depth of flavors. Instead of olives, I opted for carrots to introduce a hint of sweetness. Omitting cheese and tomatoes was a deliberate choice to avoid it being overly rich and caloric. I enhanced the dish by seasoning the chicken thighs with a blend of paprika, onion powder, chili powder, garlic powder, oregano, Italian-style breadcrumbs, and a drizzle of olive oil. It was a culinary masterpiece!

Michelle Edwards

11/26/2023 03:15:19 AM

Absolutely adore this chicken dish! I enhanced it by incorporating minced garlic and opted for canned tomatoes infused with Italian seasoning. I prepped the veggies by par-cooking them for 15 minutes before introducing the chicken. I then wrapped the chicken in plastic wrap and refrigerated it for a few hours beforehand, eliminating the necessity for toothpicks.

Amy Phillips

01/17/2023 03:01:36 AM

The cooking time suggested was inaccurate, and the flavor was lacking according to our preferences. I made the stuffing, stuffed the chicken, wrapped it tightly in plastic wrap, and refrigerated it until needed without using toothpicks for baking. I increased the seasoning in the stuffing mix and sautéed the onion, tomato, and added garlic. Following recommendations, I cooked the carrots and potatoes beforehand, then added the chicken....I also included chopped cauliflower for additional variety. (Feel free to season the vegetables to your liking.) The dish turned out decent, albeit much later than anticipated. I might consider making it again if I remember.

Joyce Edwards

01/09/2024 12:12:24 PM

We felt that this dish was a bit bland and could use some more excitement. One suggestion would be to replace the black olives with dried cranberries to add more flavor. Also, the vegetables required more cooking time than the chicken, so I recommend starting them first and then adding the chicken later.

Carol Flores

03/16/2024 07:54:07 AM

My family wasn't a fan of the filling, but I believe that removing the onions would solve that issue. Personally, I enjoyed it and believe it has potential to be even better without the onions (or perhaps by sautéing them first).

Kathleen Flores

10/26/2022 03:09:59 PM

This recipe is fantastic! I tried it and my family absolutely adored it!

Emma Rodriguez

01/29/2023 03:46:11 AM

No modifications necessary. Absolutely delicious!

Melissa Harris

08/20/2024 10:33:45 PM

It tastes amazing!

Catherine Anderson

09/30/2024 11:05:14 PM

Next time, I am considering adding minced garlic to the stuffing for extra flavor.

Sharon Evans

02/19/2024 08:15:55 AM

This recipe is decent but not outstanding. It requires a significant amount of effort for a meal with a standard taste. The stuffing doesn't have a remarkable flavor, yet the idea of a one-pan dinner is convenient for a busy mom.

Gary Torres

05/04/2023 07:03:50 PM

This is my first time leaving a review, even though I have been using this website for years. I must say, the recipe I tried this time was absolutely outstanding! Even my husband, who usually doesn't like black

Donna Perez

04/14/2024 10:59:28 PM

I absolutely adored this recipe! I halved the portions since there are only two of us, and it turned out fantastic. Surprisingly, my husband devoured two servings instead of his usual one. This dish would definitely impress guests as well!

Kimberly Carter

11/12/2022 02:39:07 AM

This recipe was tasty, but I feel it could have been improved with a slightly shorter cooking time. I baked it for around 40 minutes, and it turned out a bit dry. Additionally, I'm not particularly fond of thigh meat (something about the flavor doesn't quite appeal to me). Next time, I'll opt for breast meat and reduce the cooking time by a few minutes.

Heather King

01/25/2025 06:02:33 AM

Preparation was a breeze, and the taste was absolutely delightful. I skipped adding the carrots this time, but I might include them next time.

Cook Time: 10 minutes