Chicken thigh rolls with vegetables, melted cheese, and cantaloupe on a bed of potatoes
Chicken thigh rolls with vegetables, melted cheese, and melon were a novelty for me. I learned the recipe from Rareș, my son, and I prepared it for the first time not long ago. The thighs remain tender, the vegetables cook together with the meat, and the melon adds a subtle sweetness. They are placed on a bed of potatoes and cooked covered, then left uncovered until the rolls are browned. I served them warm, with green salad. Quick Info Preparation time: not specified exactly; includes cleaning and cutting the ingredients, seasoning, and rolling the thighs. Baking time: about 1 hour and 20 minutes covered, then a bit longer until the rolls are browned. Total time: approximately 1 hour and 40 minutes, depending on how long the preparation and final browning take. Servings: about 5 servings, one rolled thigh for each person. Difficulty: easy to medium. Recipe type: main dish with chicken and potatoes. Ingredients 5 boneless chicken thighs 5 green onion stalks 1/2 celery root 2 carrots 1 slice of melon 3 triangles of melted cheese 50 ml olive oil salt, to taste pepper, to taste 1 tablespoon of vegeta 1 kg of potatoes 1 cup of water Preparation method 1. Prepare the filling ingredients Clean the green onions and cut each stalk lengthwise. Do the same with the celery. Peel and dice the carrots into small cubes. Cut the slice of melon lengthwise so that it can be easily placed inside the thighs. The melted cheese is also cut into suitable pieces for filling the rolls. 2. Season the thighs Place the boneless chicken thighs and season them with salt and pepper on both sides or to taste. On each thigh, place a few pieces of the prepared vegetables, melted cheese, and melon. Distribute the ingredients so that they can be rolled without spilling out too much at the edges. 3. Roll the thighs Roll each thigh as tightly as possible, then secure it with toothpicks. Check to make sure it is well secured so that the filling stays inside during baking. Prepare all five rolls before you start placing the potatoes in the dish. 4. Prepare the potatoes Peel the potatoes, wash them, and slice them into rounds. They don't need to be very thick, as they should cook while the rolls are baking. In a heat-resistant dish, place some of the potato rounds. Sprinkle a little vegeta and add olive oil. 5. Place the rolls and the remaining potatoes Put the five chicken rolls over the first layer of potatoes. Cover them with the remaining potato rounds and sprinkle vegeta again. Pour a cup of water into the dish. The water helps the potatoes cook in the covered dish, and the dish doesn't dry out in the first part of baking. 6. Bake the dish Cover the dish with foil and place it in the preheated oven. Leave the rolls with potatoes in the oven for about 1 hour and 20 minutes. After this time, remove the foil and leave the dish in the oven until the rolls are browned. The time for final browning is not specified, so watch the appearance of the dish. When the rolls have taken on color and the potatoes are cooked, the dish can be taken out. 7. Serve Remove the toothpicks before serving or warn those eating to be careful of them. The rolls are served warm, alongside your favorite salad. I served them with green salad. Why I make the recipe often It is a main dish that is prepared in a single pot, with the potato side placed together with the rolls. There is no need for a separate side dish, and the filling can be prepared while the potatoes are being cleaned. I also like that the chicken thighs can be replaced with chicken breast. The recipe is simple enough for an everyday meal but looks good when served for more people. Tips The thighs must be boneless to be filled and rolled. If they are larger, put the filling in moderate amounts so that the rolls can be easily secured with toothpicks. Do not overload each thigh. The pieces of green onion, celery, carrot, cheese, and melon should fit inside without forcing the roll. The potatoes are placed both under and over the rolls. Sprinkle vegeta in both layers, as indicated in the recipe, and add the water before covering the dish. Use an appropriate amount of salt, considering that vegeta and melted cheese already contribute to the salty taste. Before serving, check all the rolls and remove the toothpicks. It is easier to remove them while they are still whole than after the portions have been placed on plates. Substitutions Boneless chicken thighs can be replaced with chicken breast, as indicated in the original recipe. The breast can be rolled in the same way after being filled with vegetables, melted cheese, and melon. There is no substitution indicated for the melted cheese or the melon in the recipe. If these ingredients are changed, the taste of the dish will be different, as the cheese provides creaminess, and the melon adds the sweet note to the filling. Variations The main variation mentioned is using chicken breast instead of thighs. The rest of the ingredients and the arrangement in the dish remain the same. You can maintain the roll shape and vary only the proportion of vegetables placed in each thigh without changing the ingredient list. It is important that the rolls can be securely closed and fastened with toothpicks. Serving ideas The rolls are served warm, along with the potatoes from the dish. A green salad, as I chose, balances the dish and does not overpower its flavor. You can place one roll and a portion of potatoes on the plate, while the salad is served separately. For a simpler meal, the dish can be brought directly in the heat-resistant dish after removing the toothpicks. Frequently asked questions Can I use chicken breast instead of thighs? Yes. The recipe allows for the use of chicken breast instead of boneless thighs. It is filled and rolled in the same way, with vegetables, melted cheese, and melon. How long do the rolls bake? The dish is kept covered for about 1 hour and 20 minutes in the preheated oven. After removing the foil, the dish is left until the rolls are browned. The exact duration of this last stage is not specified in the recipe. Why is water added to the dish? A cup of water is added before covering the dish. In the first part of baking, it helps the potatoes cook and keeps moisture in the dish. Can the rolls be prepared without toothpicks? In this recipe, the thighs are secured with toothpicks to maintain their shape during baking. It is recommended to secure them this way and remove the toothpicks before serving. What salad is served with? The rolls can be served with your favorite salad. In the original recipe, they were served with green salad. Nutritional values The values are approximate and depend on the size of the thighs, the type of melted cheese, and the amount of potatoes consumed per serving. The calculation below is indicative for one serving out of five. Calories: approximately 520-600 kcal Proteins: approximately 32-38 g Carbohydrates: approximately 45-55 g Fats: approximately 23-30 g Fiber: approximately 5-7 g The estimate includes the chicken, potatoes, olive oil, melted cheese, and vegetables from the recipe. The green salad served separately is not included. The final amount may vary especially depending on how much the thighs weigh and how much oil remains in the dish. Storage and reheating If there are leftover portions, let the dish cool and store it in the refrigerator in a covered container. It is best consumed within the next 1-2 days. When reheating, heat the rolls and potatoes until they are well warmed inside. The dish can be reheated in portions, to avoid repeatedly heating the entire dish. The green salad is better prepared separately, just before serving.
Preparation
The onion is peeled and sliced lengthwise, as well as the celery and melon. The carrot is peeled and diced, as is the processed cheese. The thighs are seasoned with salt and pepper to taste, and on each thigh, we place slices of vegetables, cheese, and melon, roll the thighs, and secure them with toothpicks. The potatoes are peeled, washed, and sliced into rounds. In a heat-resistant dish, we place some of the potatoes, sprinkle with vegetable seasoning and olive oil, add the 5 rolls, the remaining potatoes, seasoning, and a cup of water. We cover with foil and place in the preheated oven for about 1 hour and 20 minutes, then remove the foil and leave in the oven until the rolls are browned. They are served warm with your favorite salad; I served it with green salad. Enjoy your meal!!! You can make rolls from chicken breast.
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