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