You will notice the pictures are from two different occasions. The first time, I followed the original recipe but wasn’t completely happy with it. I wanted more vegetables and an easier chicken experience…carving chickens are “meh” but eating chicken thighs are easy. So, I added more vegetables (yummy carrots!) and switched to thighs. I also used my Dutch oven to give myself a little more room for those vegetables. That part mattered less, but I do recommend adding what tastes good to you.
Are you looking for a plated dish? Yeah, I looked…and didn’t find one. Oops! But, it is just your classic roasted chicken and vegetables on a plate. The upside is being able to make it in less time than standard roasted chicken, AND being able to just use one pot.
The toasted bread in this was my favorite part. Don’t you love the crispy bits with stuffing? When my mom would make me roasted chicken (usually Cornish hens) for my birthday dinner (hello, birthday week!) I would usually want some stuffing, too. From a box, but it’s what we liked. This is a way to make stuffing easy.
Directions for Skillet Roasted Chicken Thighs and Stuffing
Adapted from America’s Test Kitchen
- 7-8 chicken thighs, bone-in and skin-on
- 6 Tablespoons butter
- Dried herb mix (all-purpose seasoning, thyme, etc.–use what you like for chicken)
- Salt
- Pepper
- 1.5 cups chopped onion
- 4-5 celery ribs, chopped
- Optional: you can add other roasting vegetables, like carrots
- 7 ounces (about 1/2 a loaf of) Italian bread, cut into 1/2-inch cubes
- 1/3 cup chicken broth
Preheat the oven to 375 degrees F and move the racks to accommodate your skillet. Melt 4 Tablespoons of the butter in a small bowl in the microwave, then stir in some dried herbs and some salt and pepper. Pat the chicken thighs dry with paper towels, then brush the melted butter mixture onto the chicken.
Melt the remaining butter in a 12-inch oven-safe skillet. Over medium heat, add the onion, celery, and some more dried herbs, salt, and pepper.
Cook until the onion softens, about 5 minutes. Place the chicken on top, skin-side up. Arrange the bread cubes around the chicken in the skillet.
Place the skillet in the oven and roast until the thighs are 175 degrees, about 1 hour (check sooner when you rotate the pan halfway for even cooking).
When the chicken is cooked through, place the thighs on a plate and tent with foil. Stir the bread and vegetables together in the skillet, and let it rest for 5 minutes.
Add the chicken broth and any chicken juice from the plate of thighs to the skillet, stirring to combine.
Warm the stuffing until heated through on low heat (about 3-5 minutes). Serve with the chicken.
Directions for Skillet Roasted Chicken Thighs and Stuffing (without pictures)
Adapted from America’s Test Kitchen
- 7-8 chicken thighs, bone-in and skin-on
- 6 Tablespoons butter
- Dried herb mix (all-purpose seasoning, thyme, etc.–use what you like for chicken)
- Salt
- Pepper
- 1.5 cups chopped onion
- 4-5 celery ribs, chopped
- Optional: you can add other roasting vegetables, like carrots
- 7 ounces (about 1/2 a loaf of) Italian bread, cut into 1/2-inch cubes
- 1/3 cup chicken broth
Preheat the oven to 375 degrees F and move the racks to accommodate your skillet. Melt 4 Tablespoons of the butter in a small bowl in the microwave, then stir in some dried herbs and some salt and pepper. Pat the chicken thighs dry with paper towels, then brush the melted butter mixture onto the chicken.
Melt the remaining butter in a 12-inch oven-safe skillet. Over medium heat, add the onion, celery, and some more dried herbs, salt, and pepper. Cook until the onion softens, about 5 minutes. Place the chicken on top, skin-side up. Arrange the bread cubes around the chicken in the skillet.
Place the skillet in the oven and roast until the thighs are 175 degrees, about 1 hour (check sooner when you rotate the pan halfway for even cooking).
When the chicken is cooked through, place the thighs on a plate and tent with foil. Stir the bread and vegetables together in the skillet, and let it rest for 5 minutes. Add the chicken broth and any chicken juice from the plate of thighs to the skillet, stirring to combine.
Warm the stuffing until heated through on low heat (about 3-5 minutes). Serve with the chicken.
