Crispy Chicken Thighs with Sourdough Bread Stuffing
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!)
Equipment
- deep 9x13 or 9x15 baking dish approx 4 qt.
- Knife and Cutting Board
Ingredients
- bone-in, skin-on chicken thighs 6 lrg, 8 medium, or 10 small
- 7 medium red potatoes (9 small) chopped into bite-size pieces
- 3 c artisan-style sourdough bread (something with a good crust and chew) cubed into similar size pieces as the potatoes
- 1 c sweet vidalia onion chopped into large pieces and layers seperated
- 3 stalks celery chopped into 1/2" pieces
Seasoning for Stuffing Mixture
- drizzle extra virgin olive oil
- 1/4 tsp sea salt
- 1/8 tsp white pepper
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
Seasoning for Chicken Thighs
- 1/2 tsp kosher sea salt
- 1/8 tsp white pepper
- 1 1/2 tsp. dried thyme
- drizzle extra virgin olive oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Chop the potatoes, celery, onion, and bread cubes, and mix them together in the baking dish. Drizzle with 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 vegetable mixture. Drizzle the chicken thighs with olive oil and Season them with sea salt, white pepper, and dried thyme.
- Bake the chicken thigh bake at 425 °F for 1 hour and 15 minutes or until the chicken is cooked through and the potatoes are soft. The chicken skin should be very crispy and golden brown and the juices should run clear.
- Serve each chicken thigh along with a scoop of the delicious potato, sourdough mixture and enjoy!