Food Lust People Love: Roasted Chicken Thighs with Stuffing

Wednesday, September 24, 2025

Roasted Chicken Thighs with Stuffing

These succulent roasted chicken thighs are baked on top of the stuffing, so it gets basted with chicken juice while the chicken turns golden. Divine.

Food Lust People Love: These succulent roasted chicken thighs are baked on top of the stuffing, so it gets basted with chicken juice while the chicken turns golden. Divine.

This is a dish that I make when I’m tired of the typical starchy sides of rice, potatoes and pasta. A lot of people only think of stuffing only when it’s turkey time but, boy, howdy, it goes so well with chicken! You don't have to wait for Thanksgiving or Christmas to make stuffing. Really. Don't wait. Life is too short.

This is a family favorite for us, all year round. I hope it will be one of yours too.

Roasted Chicken Thighs with Stuffing

I have no idea where they got to but I either didn’t take photos of making the stuffing or I have somehow misplaced them. It’s pretty easy though and basically the same instructions as my regular bread dressing recipe, which does have photos, here: Buttery Baked Bread Dressing But any questions, please leave me a comment and I will endeavor to respond promptly!

Ingredients

For the chicken:

4 chicken thighs, boneless, skin on

fine sea salt

freshly ground black pepper

cayenne

poultry seasoning

olive oil for drizzling on before baking

For the stuffing:

6 slices sandwich bread, cubed

1 small onion, diced

2 ribs celery, diced

2 tablespoons butter, plus extra for the casserole dish

fine sea salt

freshly ground black pepper

2 teaspoons poultry seasoning

1/4 teaspoon cayenne

1 cup or 240ml chicken stock

Optional garnish: chopped parsley

Method

Season the chicken thighs with a generous sprinkle of salt, pepper, cayenne and poultry seasonings. Set aside.

In a large pan, melt the butter over medium heat and cook the onions and celery until they are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the poultry seasoning and cayenne.

Set your oven to preheat at 350°F or 180°C and butter your favorite casserole dish.

Put the bread cubes in a large mixing bowl and pour the seasoned buttery celery and onions over them. Use two spoons like salad tongs to toss and combine.

Add the stock and toss again to combine.

Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.

Pour the mixture into your buttered casserole dish and nestle the seasoned chicken thighs skin side up on top of the stuffing. Spread the skin out so it can all get crispy. This is one of the best parts!

Give it a drizzle of olive oil.

Bake in the preheated oven for about 45 minutes or until the chicken is golden brown and cooked through. If it starts to brown too much before it’s cooked, you can cover the baking dish with foil.

Remove from the oven and serve hot. Garnish with chopped parsley, if desired.

Enjoy!

Welcome to the 20th edition of Alphabet Challenge 2025, brought to you by the letter T. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the T recipes below: