The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.
5 stars (5 ratings)
Ingredients
4cupssourdough bread cubes
4cupsmultigrain bread cubes
1teaspoonpoultry seasoning
½teaspoongarlic powder
½teaspoononion powder
Kosher salt and freshly ground black pepper, to taste
8bone-in, skin-on chicken thighs
2tablespoons canola oil
6tablespoonsunsalted butter
3clovesgarlic, minced
1sweet onion, diced
2carrots, diced
2celery ribs, diced
¼cupchopped fresh parsley leaves
1tablespoonchopped fresh sage leaves
2teaspoonschopped fresh thyme leaves
2cupschicken stock
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
Place into oven and bake until the chicken is cooked through, about 20-25 minutes.