Crispy Chicken Thighs with Sourdough Bread Stuffing

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Crispy, juicy chicken thighs baked on top of a savory sourdough bread stuffing. All the comfort food flavors of onion, thyme, celery, sourdough bread, and chicken drippings all in one nourishing, hearty dish (not to mention pretty healthy!). This sourdough bread stuffing with crispy chicken is SURE to become a favorite in your home!

One of the things I love about this dish is how some of the sourdough bread cubes become soft from the chicken drippings, and some of them become toasty and crispy from the heat of the oven. This sourdough bread stuffing mixture is full of all the flavors of the holidays…celery, thyme, salt, onion, and that tangy sourdough bread flavor. Bone-in, skin-on chicken thighs are a MUST for this recipe in order to get all that juicy flavor into the stuffing!

Why You’ll LOVE this Recipe

• Total comfort food dish – crrrispyy baked chicken skin…chicken drippings over potatoes and sourdough bread cubes…and that delicious onion and celery flavor. You will want to make this dish again and again!
• Real-food ingredients! Nothing from a can, no additives, artificial flavors, or unhealthy ingredients here! All this flavor and deliciousness comes from real, healthy, AFFORDABLE ingredients that will fuel your body and satisfy your taste buds.
• AMAZING Leftovers– Since this dish takes its sweet time to bake, consider cooking this ahead of time and enjoying it for leftovers throughout the week. The flavors honestly get better as leftovers.

Tips

• Use Bone-in, skin-on chicken thighs to get all the juicy chicken drippings that make the stuffing so yummy. I tried using boneless, skinless thighs once when I was testing this recipe and the results were underwhelming — the potatoes were dry and the flavor was lacking.
• Chop your potatoes, celery, onions, and bread cubes into bite-sized pieces. I find that this produces the best texture and even cooking.
• Drizzle olive oil and season the stuffing mixture before placing the chicken thighs on top. Then drizzle olive oil and season the chicken thighs. This way each component has lots of flavor!
• Expect this to bake for a solid 1 hour and 15 minutes…it may even need an extra 10-15 minutes if you are using large chicken thighs. It’s SOOO worth the cook time though. Just plan for enough time in advance and you’ll be good!

Ingredients

• bone-in, skin-on chicken thighs (6 large, 8 medium, or 10 small)
  • you just need enough thighs to cover the size of your 9×15 baking dish 🙂
  • (The photos in this blog post show 10 smaller-sized thighs filling up the size of my baking dish)
• 7 medium red potatoes, chopped into bite-size pieces (skin on)
• 3 stalks of celery, chopped into 1/2″ pieces
• 3 cups sourdough baguette or artisan loaf cubed (similar-sized cubes as the potato cubes)
  • choose a sourdough bread that has a hearty crust and chew
• 1 c. sweet vidalia onion, chopped into large pieces and layers separated

Sourdough Bread Stuffing Seasoning

• drizzle of extra virgin olive oil
• 1/4 tsp. sea salt
  • I like to use kosher sea salt for seasoning the chicken thighs. The course cut of the kosher salt is perfect for that crispy chicken skin.
• 1/8 tsp. white pepper
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder

Chicken Thigh Seasoning

• hearty drizzle of olive oil
• 1/2 tsp. sea salt (I like to use kosher cut sea salt on the thighs)
• 1/8 tsp. white pepper
• 1 1/2 tsp. dried thyme

Ways to Enjoy Crispy Chicken Thighs with Sourdough Bread Stuffing

This hearty meal is very hearty and meant to stand on its own two legs! I love pairing it with a simple, light side like Oven Roasted Broccoli or a side salad.

How to Make Crispy Chicken with Sourdough Bread Stuffing

Preheat your oven to 425 degrees Fahrenheit.

Chop the potatoes, sourdough bread, and celery. Chop the onion into large pieces and separate the layers. Mix the vegetables and bread cubes together in a deep 9×13 or 9×15 (approx 4 qt) baking dish. Drizzle with some extra virgin olive oil and season with sea salt, white pepper, onion powder, and garlic powder.

Place the bone-in, skin-on chicken thighs on top of the stuffing mixture. If needed, pat the chicken thighs with a paper towel so that they are fairly dry.

Drizzle the thighs with olive oil, and season them with sea salt ( I like to use kosher sea salt for meat), white pepper, and dried thyme.

Bake in the oven for around 1 hr. 15 mins. or until the chicken is cooked through and the potatoes are soft. Sometimes I find it needs an extra 15 minutes or so to finish cooking everything through…but TRUST ME…that crispyyy golden chicken skin and those sourdough bread cubes baked in chicken drippings make it worth the wait!

Want More Easy and Delicious Recipes?

• Pot Roast with Sweet Potatoes
• Black Eyed Pea Vegetable Soup
• Simple Lemon Chicken Pasta
• The BEST Colombian Red Beans

Shop this Post

• deep 9×13 baking dish
• kosher sea salt
• white pepper (my favorite brand)

Hey! I’m so glad you’re here. Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself — body, mind, and soul <3

Warmly, Caroline