One pan recipes are all the rage right now
And why not?? Everything basically cooks together and there’s only one pan to clean up? Sign me up!
I love this recipe because I was in the mood for chicken and stuffing but didn’t feel like going through all of the effort
Rather than a whole chicken, I used parts and instead of having to make a stuffing ahead of time to put in the bird, all of the ingredients go right onto a sheet pan
Easy peasy
Preheat the oven to 350 degrees F
Cut about 6 cups of crusty bread into 1″ cubes. You can use whatever bread you prefer, seeded or not
Then we’ll need 2 cups of apples, 2 cups of celery, one small onion and 3 tablespoons of fresh sage
Dice the apples, onion and celery and mince the sage
Arrange on a sheet pan and drizzle with about two tablespoons of olive oil and a sprinkle of kosher salt & black pepper
Place the “stuffing” in the oven for about 15 minutes to soften the apples and celery and to toast the bread a bit
The smell of the sage and toasty bread reminds me of Thanksgiving… mmm…
I have 3 pounds of chicken legs and thighs, trimmed of excess fat. You can remove all of the skin if you’d prefer, but I like the crispy skin and the flavor it gives to the bread “stuffing”
Sprinkle with a pinch of kosher salt, black pepper, onion powder, garlic powder and some paprika to add smokiness
Place the chicken parts evenly on top of the stuffing mixture and bake for 35-40 minutes
The internal temperature of the chicken should register 165-170
Remove from the oven and let rest for at least 10 minutes
Sprinkle with finely minced fresh parsley for serving
So many delicious flavors all on one pan!
Enjoy!
Simply Sundays ~ One Pan Chicken with Apple Stuffing
Ingredients
3 pounds chicken legs and thighs
1 teaspoon each of kosher salt, black pepper, onion powder, garlic powder & paprika
6 cups of crusty bread, cubed
2 cups celery
2 cups of apples
3 tablespoons fresh sage
2 tablespoons of olive oil
Fresh parsley for serving
Directions
Preheat oven to 350 degrees F
Cut about 6 cups of crusty bread into 1″ cubes; dice the apples, onion and celery and mince the sage
Arrange on a sheet pan and drizzle with 2 tablespoons of olive oil and a sprinkle of kosher salt and black pepper
Place the “stuffing” in the preheated oven for about 15 minutes to soften the vegetables and to toast the bread
Trim the chicken parts of excess fat and sprinkle with the seasonings; place the chicken parts evenly on top of the stuffing mixture and bake 35-40 minutes or until the internal temperature of the chicken registers 165-170 F
Serve with finely chopped fresh parsley
Tools used to make this recipe
Architec Carving Board, Gripperwood
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
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