Stuffed Chicken Thighs with Ham and Mozzarella, Roasted Garlic Potatoes
Generously stuffed chicken thighs with melting ham and golden mozzarella, surrounded by potatoes roasted with garlic and Herbes de Provence. A comforting family dish that will fill your home with delicious aromas and surely delight both young and old.
🛒 Ingredients
4 servings
- 4 large chicken thighs (or 8 boneless, skinless thighs)
- 4 thick slices of white ham (about 5.3 oz)
- 7 oz thick-sliced mozzarella
- 28.2 oz all-purpose potatoes (like Yukon Gold)
- 4 cloves garlic
- 2 tablespoons Herbes de Provence
- 3 tablespoons olive oil
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil for the baking dish
- A few sprigs of fresh parsley for garnish (optional)
Watch the original video
Watch on TikTokDirections
- 1
Preheat oven to 350°F (175°C) (convection) and lightly oil a large oven-safe baking dish.
- 2
Wash the potatoes, peel if desired, then cut them into uniform 1.2-inch wedges. Arrange them in the baking dish, drizzle with 2 tablespoons of olive oil, add the whole garlic cloves lightly crushed in their skins, season with salt and pepper, and mix well so each wedge is coated. Set aside.
- 3
Prepare the chicken thighs: with a sharp knife, make an incision into the thickest part of each thigh, creating a pocket without cutting all the way through. Gently open the flesh to create enough space for the stuffing.
- 4
Stuff each pocket with a slice of white ham folded in half and one to two slices of mozzarella. Carefully close the thigh by pinching the edges or securing them with one or two toothpicks to keep the stuffing in place during cooking.
- 5
Generously season the outside of the stuffed thighs with salt, pepper, Herbes de Provence, and drizzle with a tablespoon of olive oil. Gently massage to help the flavors penetrate.
- 6
Place the stuffed chicken thighs on top of the potatoes in the baking dish, skin-side up for crispy skin.
- 7
Bake at 350°F (175°C) for 45 to 50 minutes. Halfway through cooking (about 25 minutes), gently turn the potatoes so they brown evenly and baste the chicken with the cooking juices.
- 8
Check for doneness: the chicken should be golden brown, the juices running clear (not pink), and the potatoes tender when pierced with a fork. If necessary, continue cooking for an additional 5 to 10 minutes.
- 9
Remove the dish from the oven, remove any toothpicks if used, and let rest for 5 minutes before serving. Sprinkle with chopped fresh parsley if desired.
💡 Chef's Tip
To prevent stuffing from escaping during cooking, thoroughly dry the inside of the pocket with paper towels before stuffing – moisture prevents the mozzarella from adhering well. Pro tip: slip a few fresh basil leaves between the ham and mozzarella for an Italian touch that makes all the difference.
