Stuffed Chicken Thighs with Roasted Potatoes and Carrots Rrcipe

Meaty chicken legs with delicious cheese and carrot and potato filling – an easy meal to prepare.

Stuffed Chicken Thighs with Roasted Potatoes and Carrots is a delicious and easy-to-make meal that’s perfect for a weeknight dinner or a special occasion. Here’s a recipe you can try:

Ingredients:

• 4 boneless, skinless chicken thighs
• 4 oz. cream cheese, softened
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 4 medium-sized potatoes, chopped into bite-sized pieces
• 4 medium-sized carrots, chopped into bite-sized pieces
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F.
2. In a small mixing bowl, combine the cream cheese, sun-dried tomatoes, and fresh basil. Season with salt and pepper to taste.
3. Lay the chicken thighs flat on a cutting board and season with salt and pepper on both sides.
4. Divide the cream cheese mixture among the chicken thighs, spreading it evenly over each one.
5. Roll up the chicken thighs and secure them with toothpicks.
6. Place the chicken thighs in a baking dish, and add the chopped potatoes and carrots around them.
7. Drizzle olive oil over the vegetables and season with salt and pepper.
8. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Remove the toothpicks from the chicken thighs before serving.

Enjoy your delicious and flavorful Stuffed Chicken Thighs with Roasted Potatoes and Carrots!