Stuffed Chicken Thighs with Roasted Potatoes and Carrots Recipe

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).