Baked Pesto Chicken Thighs and Potatoes

Ingredients

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• cooking spray
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• 6 skinless, boneless chicken thighs
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• salt and ground black pepper to taste
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• 1 egg
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• ¾ cup shredded mozzarella cheese, divided
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• 1 small onion, minced
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• 1 Roma tomato, seeded and diced
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• 10 black olives, pitted and minced
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• ½ cup seasoned bread crumbs
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• 6 toothpicks
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• 1 pound red potatoes, scrubbed and halved
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• 1 pound carrots, peeled and cut into 3-inch pieces
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• olive oil, or to taste
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Instructions

1. 1
   Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
6. 6
   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).