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4 servings


0 hours 10 mins


0 hours 35mins


0 hours 45 mins

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4 Boneless, skinned chicken thighs

2 Slices of Swiss cheese, cut in half

4 Tsp. Roasted red peppers, chopped

4 Artichoke heart quarters, drained and dried

2 Tbsp. Dijon mustard

3 Tbsp. Olive Oil

1/4 Tsp. Garlic powder

1/4 Tsp. Onion Powder

1/2 Tsp. Kosher salt plus more to season

1/4 Tsp. Freshly ground black pepper plus more to season

2 Tbsp. Balsamic Vinegar Glaze

4 Large Carrots, peeled and cut into chunks

8 Baby potatoes, cut in half

2 Tsp. Thyme, chopped plus more for garnish

Cooking spray


1. Preheat the oven to 375 degrees. Line a baking sheet with tin foil for easy clean up. Spray with cooking spray.

2. Put each chicken thigh between two pieces of plastic wrap and pound each chicken thigh until they are even in thickness.  Sprinkle with salt and pepper.   Put half a slice of cheese on each thigh.

3. Top the cheese with one teaspoon of roasted peppers and 1-2 artichoke quarters. Roll up the chicken thigh and secure with toothpicks if needed. Otherwise, place seam side down on the prepared sheet pan.

4. Add the potatoes and carrots to the baking sheet. Mix the olive oil, mustard, onion powder, garlic powder and the salt and pepper in a measuring cup. Sprinkle the chicken more salt and pepper.  Brush the chicken thighs with the oil and mustard mixture. Brush the remaining mix over the carrots and potatoes. Sprinkle the carrots and potatoes with salt and pepper and then the whole tray with the chopped thyme.

5. Bake everything for 30-35 minutes until the chicken is cooked through and the carrots and potatoes can easily be pierced with the tip of a knife.  Toss the carrots and potatoes once or twice during the bake.

6. Plate the chicken with the veggies on the size. Drizzle the balsamic glaze over the chicken and sprinkle with additional fresh, chopped thyme. Enjoy.

NOTES:  When I was making this dish, I was only able to get organic chicken thighs and they were really small.  So, in photos you’ll see five of these small chicken thighs.  Not to worry…the recipe is good for four normal size chicken thighs and as always, very flexible.  So if you want to add more filling, go right ahead.

Because these thigh were so small, I didn’t feel the need to use toothpicks to seal them.  I simply placed them seam side down on the baking sheet and they cooked just fine.

If you like different vegetables, just be sure to cut them into sizes that will cook evenly with the chicken.  Good substitiutions would be sweet potatoes, parsnips, and turnips.  If using vegetables other than root veggies, I’d add them after the chicken had baked for ten minutes.  They don’t need as much cook time.  Some of the vegetables you might want to consider are broccoli, asparagus, squash and eggplant.

If you like the idea of sheet pan dinners, be sure to check out The Best Steak Fajitas made on a sheet pan.