Recipe
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!
Contributed By: Developed for CFC by Emily Richards
Ingredients
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
Instructions
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).