Ingredients
Boneless chicken thighs with skin (16 about 5 ounces), finely chopped rosemary (1tbsp), finely grated zest of lemons (2), coarsely chopped flat-leaf parsley (1/4c), coarsely chopped basil (1/2c), grated provolone cheese (1/2c about 4 ½ ounces), lightly beaten eggs (2large), freshly grated parmesan cheese (1 1/2c about 4 ½ ounces), salt and freshly ground pepper (to taste), fresh bread crumbs (1 1/2c).

Method of preparation:-
First heat the oven to 450 degrees F. Take a bowl of medium size, add fresh bread crumbs, rosemary, lemon zest, chopped parsley, chopped basil, provolone, eggs, parmesan cheese in it. Place the chicken thighs with skin side down on flat work surface and then sprinkle the salt and freshly ground pepper over it. Stuff the ¼ cup of herb and cheese filling on each thigh. Then tie the thighs with strings from 2 to 3 places. Then sprinkle salt and pepper over thighs. Take a large rimmed baking sheet, place the stuffed thighs on it and then roast them in oven for about 35 minutes until they get golden brown. Take out the chicken thighs from oven and take out the strings and then serve it.

Number of servings – 8