CHICKEN POTATOES CARROTS RECIPE RECIPES

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS …

Stuffed Chicken Thighs with Roasted Potatoes and Carrots … image

Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.

Provided by Robin5791

Categories Baked Chicken Thighs

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

cooking spray
6 skinless, boneless chicken thighs
salt and ground black pepper to taste
1 egg
¾ cup shredded mozzarella cheese, divided
1 small onion, minced
1 Roma tomato, seeded and diced
10 black olives, pitted and minced
½ 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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
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.
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.
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.
Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
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).

Nutrition Facts : Calories 280.6 calories, CarbohydrateContent 28.2 g, CholesterolContent 72.7 mg, FatContent 11.7 g, FiberContent 4.5 g, ProteinContent 16.4 g, SaturatedFatContent 2.4 g, SodiumContent 378.5 mg, SugarContent 5.7 g

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOE…

Oven-Roasted Chicken Breasts with Carrots and Red Potatoe… image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories Chicken Breasts

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 chicken breasts

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, CarbohydrateContent 21.7 g, CholesterolContent 126.6 mg, FatContent 18.9 g, FiberContent 4.9 g, ProteinContent 47.3 g, SaturatedFatContent 4.3 g, SodiumContent 1081.8 mg, SugarContent 7.5 g

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4. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
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