Sheet Pan Chicken and Stuffing
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, 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
Instructions
- 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
- 9
Serve immediately with cranberry orange sauce, if desired.
