Ingredients
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).