Sheet Pan Chicken and Stuffing

Name: Sheet Pan Chicken and Stuffing
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 cups sourdough bread cubes; 4 cups multigrain bread cubes; 1 teaspoon poultry seasoning; ½ teaspoon garlic powder; ½ teaspoon onion powder; Kosher salt and freshly ground black pepper; 8 bone-in, skin-on chicken thighs; 2 tablespoons canola oil; 6 tablespoons unsalted butter; 3 cloves garlic; 1 sweet onion; 2 carrots; 2 celery ribs; ¼ cup chopped fresh parsley leaves; 1 tablespoon chopped fresh sage leaves; 2 teaspoons chopped fresh thyme leaves; 2 cups chicken stock

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
4 servings
Course
Main Course
Cuisine
American, Canadian

Sheet Pan Chicken and Stuffing

Iris Warren

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The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.

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Ingredients

Servings

4 cups sourdough bread cubes
4 cups multigrain bread cubes
1 teaspoon poultry seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground black pepper to taste
8 bone-in, skin-on chicken thighs
2 tablespoons canola oil
6 tablespoons unsalted butter
3 cloves garlic minced
1 sweet onion diced
2 carrots diced
2 celery ribs diced
¼ cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 cups chicken stock

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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.
Serve immediately with cranberry orange sauce, if desired.