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. 

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:

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream 

F. Fish Sauce Roasted Chicken 

G. Extra Herby Gremolata 

H. Smoked Herring Spread 

I.  Fresh Cherry Ice Cream 

J. Small Batch Strawberry Jam 

K. Kiwi Tomato Feta Salad 

L. Lobster Butter 

M. Milk-Roasted Chicken 

N. Nocciolata Swirl Meringues 

O. Jersey Octopus Ceviche 

P. Easy Pastina Soup 

Q. Shrimp and Quail Egg Garden Salad 

R. Celeriac Mash with Scallop Roe Butter 

S. Fresh Scallop Sashimi 

T. Roasted Chicken Thighs with Stuffing – this post! 

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Oaty Honey Cookies

Sweet and crunchy on the outside, chewy on the inside, these golden oaty honey cookies are perfect with a cup of tea or coffee at breakfast or snack time. 

Our younger daughter arrived for a visit last week and when we picked her up at the airport, she raved about the oat cookies she was give on board the last flight. 

Her chief reason for liking them was that, while they had tasty oats, they didn’t have any “bits” because the oats seemed finely ground. These oaty honey cookies were my attempt to recreate those, but with nicer ingredients. I looked up Walker’s Crumbly Golden Oat Biscuits (British brand!) and noted that they contained canola and palm oil, golden syrup, sugar and flour. 

I switched out the oils for butter, syrup for honey and used brown sugar and whole wheat flour instead of white. Did these cookies taste like the Walker’s ones? They did not. Were they delicious? Absolutely. And I am grateful for the inspiration.

Oaty Honey Cookies

This recipe makes about 20-22 cookies, depending on the size you make them. The dough will spread out so chilling it first and leaving enough space between them in the pan is crucial. I recommend chilling the dough for at least 30 minutes.

Ingredients

2/3 cup or 50g porridge oats 

1 cup or 120g whole wheat flour 

2 tablespoons dark brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 cup or 57g butter, melted and cooled

1/4 cup or 60ml honey

2 tablespoons milk

1 teaspoon pure vanilla extract

Method

Measure your oats then use a small food processor to turn them into flour. 

In a large bowl, combine the oats, flour, baking powder, and salt. 

In a smaller dish, whisk together the butter, honey, milk and vanilla.

Add the honey mixture to the dry ingredients and stir to incorporate. 

Chill, covered with cling film, for 30 minutes in the refrigerator. 

When the chilling time is coming to a close, preheat your oven to 350°F or 180°C and prepare a baking pan by lining it with baking parchment or a silicone mat. 

Separate the cookie dough into even pieces. (I’m anal like that so I weighed my dough and each ball was 17g.) Roll them into a ball with damp hands. Press gently onto the baking parchment or silicone.

 

Repeat until all of the dough is used, leaving 6cm (2 inches) between each cookie to allow for spreading.

Bake for 12-14 minutes, or until golden. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes.

 Carefully lifting them off with a spatula and let them cool fully on a rack. 

Brew yourself a cup of tea and enjoy! 

It’s Sunday FunDay and, since it’s September, we are celebrating National Honey Month by sharing recipes with honey. Many thanks to our host, Camilla from Culinary Cam. Check out the links below. 

• Baked Brie With Honey by Mayuri's Jikoni
• Honey Almond Milk Iced Latte by Amy's Cooking Adventures
• Oaty Honey Cookies by Food Lust People Love
• Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
• Smashed Figs with Sesame and Honey by Culinary Cam
• Winter Bahar by Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Dijon Chicken with Mushrooms

Full of flavor from crispy bacon, garlic, onions, tangy Dijon mustard and lots of wine, this Dijon Chicken with Mushrooms will wow your tastebuds.

 

Whenever we head to the grocery store, I always check out the “discount” section with yellow labels because 1. I love a bargain and 2. I have freezer space to hoard the goods if we aren’t going to eat them right away. 

Last week however, my yellow label item was a big container of beautiful Swiss brown mushrooms. They looked absolutely perfect so I knew I’d have time to use them before they turned on me. 

I started the recipe search on my own computer because I regularly save recipes that I never get around to making. This one popped up, saved from way back in 2012, which probably never got made because tarragon was hard to come by in both Egypt and then Dubai, where I was living that year. 

Here in Jersey, I’ve got a tarragon plant on my kitchen windowsill!

Dijon Chicken with Mushrooms

If getting tarragon is an issue for you, wherever you live, you can use dried (just use half the amount) or substitute your favorite fresh herb. My preferred brand of Dijon mustard is Maille. This recipe is adapted from one in delicious. magazine, October 2012 issue.

Ingredients

1 1/2 lbs or 675g chicken breasts

Fine sea salt

Freshly ground black pepper

4 slices bacon

Olive oil

7 oz or 200g mushrooms

2 large cloves garlic, crushed

1 onion, sliced

3 tablespoons Dijon mustard

1 tablespoon fresh tarragon, chopped, plus extra to garnish

2 cups or 480ml white wine

1 tablespoon brandy

1/4 cup or 60ml double cream

For serving:

Cooked pasta or rice

Method

Cut the chicken breasts into chunks and season them with the salt and pepper. 

Peel and slice the onion thinly. Peel and crush the garlic with the side of your knife. 

Cut the bacon into pieces and fry in a large pan till crispy. Set aside, leaving behind as much bacon fat as you can. 

Add a drizzle of olive oil to the pan and sear the chicken until golden on all sides. 

Depending on the size of your pan, you might want to do this in batches so as not to crowd the pan. As the chicken browns, remove it to a plate.

While the chicken browns, trim and slice the mushrooms. 

Once the chicken is done and all on the plate, fry the mushrooms in the pan until golden. 

Add the garlic and onion then cook until soft. 

Stir in the mustard and tarragon. 

Add the white wine and brandy, then boil for 2 minutes.

Add the chicken and bacon back into the pan and simmer, uncovered, for 25 minutes stirring now and then. 

Stir through the cream.

 Garnish with fresh tarragon and serve over pasta or rice. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with fresh vegetables. Technically, I suppose mushrooms are not vegetables since they belong to the fungi kingdom but we tend to use them as vegetables in cooking, so that’s my excuse. Many thanks to our host Sneha of Sneha’s Recipe. Check out the recipes below. 

• Air Fryer Honey Roasted Parsnips from Palatable Pastime
• Dijon Chicken with Mushrooms from Food Lust People Love
• Insalata di Pomodori from Culinary Cam
• Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
• Roasted Tricolor Carrots with Coconut Orange Glaze from Karen's Kitchen Stories
• Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm
• Tomato & Zucchini Galette from Amy’s Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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