Primavera Stuffed Chicken Thighs

Prep Time: 20 min
Cook Time: 30 min
Serves: 6

The combination of vegetables and a hint of smoked gouda makes this a wonderful addition to serve with your favourite sidedish. This delicious chicken-gouda-vegetable combination is also the perfect way to celebrate spring!


1/2 cup (125 mL) zucchini, shredded
1/2 cup (125 mL) asparagus, finely diced
1/2 cup (125 mL) red bell pepper, finely diced
1/2 cup (125 mL) smoked gouda, shredded
2 tbsp (30 mL) fresh basil, chopped
1/4 tsp (1.25 mL) each salt and pepper
6 skin on, bone in chicken thighs (about 800 g)
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) fresh thyme, chopped
2 cloves garlic, minced


1 Combine zucchini, asparagus, red pepper, gouda, basil, salt and pepper; set aside.
2 Toss chicken thighs with oil, thyme and garlic. Loosen skin slightly from each chicken thigh and stuff with zucchini mixture. Place in lightly oiled roasting pan.
3 Roast in 400°F (200°C) oven for about 30 minutes or until skin is golden and crisp and chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C).