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Video Title: Primavera Stuffed Chicken Thighs
Video Duration: 0:39
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!
Serves: 6
Prep Time: 20 min
Cook Time: 30 min


½ cup zucchini, shredded
½ cup asparagus, finely diced
½ cup red bell pepper, finely diced
½ cup smoked gouda, shredded
2 tbsp fresh basil, chopped
¼ tsp each salt and pepper
6 skin on, bone in chicken thighs (about 800 g)
1 tbsp extra virgin olive oil
1 tbsp fresh thyme, chopped
2 cloves garlic, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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).

Nutrition Info

Per serving Amount
Protein34 g
Fat25 g
Saturated Fat8 g
Carbohydrate2 g
Fibre1 g
Sugar1 g
Cholesterol195 mg
Sodium290 mg
Per serving % Daily Value
Vitamin A8
Vitamin C30