Preheat the oven to 425 degrees. Place the bread
cubes, onion, celery, and carrots into a ziploc
bag. Toss together with enough ghee or olive oil
to lightly coat. Set aside.
Mix together the salt, pepper, and thyme and
sprinkle some over the chicken. Set aside.
Sprinkle the remaining seasoning into the bread
mixture ziploc and incorporate. Spread the
bread mixture onto a sheet pan (I ended up
using two sheet pans). Nestle the chicken
thighs all around the pan, skin side up. Dot
the top of the chicken with the butter.
Place the pan in the oven for 2 minutes. Use a
wooden spatula to spread the butter on top of
the chicken. Return the pan to the oven and
continue roasting for 40 to 45 minutes, until
chicken is completely cooked.
Remove the pan from the oven, stir the bread
and veggies to soak up the chicken juices, and
serve!
Originally Submitted
4/21/2017
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