Stuffed Chicken Thighs with Roasted Potatoes and Carrots

Ingredients

• cooking spray
• 6 skinless , boneless chicken thighs
• salt and ground black pepper to taste
• 1 egg
• 0.75 cups shredded mozzarella cheese , divided
• 1 small onion , minced
• 1 Roma tomato , seeded and diced
• 10 blacks olives , pitted and minced
• 0.5 cups 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

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.

2. 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. 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. 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. 5

   Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.

6. 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).