Chicken Roulades with Cheese and Carrot Filling and Potatoes

Finely grate the carrot and sauté in a little oil until tender.

Add the minced garlic and sour cream, warm through for a minute, remove from heat, and mix with the grated Sulguni cheese, salt, and pepper.

Lightly pound each chicken thigh through plastic wrap, then season with paprika and garlic powder.

Place a spoonful of the cheese-and-carrot filling on the edge of each thigh, roll up tightly, and secure.

Cut the potatoes into large wedges and chop the beans as desired; toss in a baking dish with salt, spices, and vegetable oil.