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golden herb-roasted chicken thighs nestled over savory bread stuffing in a white ceramic baking dish, wide horizontal shot on a rustic wooden table, scattered fresh sage leaves, natural window light, shallow depth of field, landscape orientation

Classic Herb-Roasted Chicken and Stuffing

Juicy herb-rubbed chicken roasted directly over bread stuffing that is buttery and savory.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 bone-in chicken thighs
  • 8 cups dried bread cubes
  • 1 onion diced
  • 2 stalks celery diced
  • 1/2 cup butter melted
  • 2 cups chicken broth warm
  • 2 tbsp fresh sage and thyme chopped
  • 1 tsp salt

Method
 

  1. Heat oven to 375F and butter a large baking dish.
  2. Toss bread cubes with onion, celery, melted butter, herbs, and broth until evenly moistened, then spread in the dish.
  3. Pat chicken thighs dry, season generously with salt and pepper, and nestle them on top of the stuffing.
  4. Roast 50 to 55 minutes until the chicken hits 175F and the skin is golden.
  5. Let rest 10 minutes so the stuffing soaks up all those juices before serving.

Notes

Use day-old bread for the best texture; fresh bread turns mushy.