Stuffed Chicken Thighs with Roasted Potatoes and Carrots

Ingredients

• 4 chicken thighs
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 cup of cooked rice
• 1/4 cup of Parmesan cheese
• 2 tablespoons of olive oil
• 1 teaspoon of oregano
• Salt and pepper to taste
• 2 potatoes, cut into cubes
• 2 carrots, cut into cubes
• 1 tablespoon of butter

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, mix together the onion, garlic, cooked rice, Parmesan cheese, olive oil, oregano, salt and pepper.
3. Stuff each chicken thigh with the mixture.
4. Place the potatoes and carrots in a roasting pan. Drizzle with butter and season with salt and pepper.
5. Add the chicken thighs to the pan and bake for 30-35 minutes.
6. Serve hot.

Interesting Facts

• Chicken is an excellent source of lean protein.
• Carrots are an excellent source of vitamins and minerals.
• Potatoes are a great source of complex carbohydrates.