Finding this recipe on The Pioneer Woman brought back so many good memories of my childhood. I had to gather up the ingredients and make it for my family right away. I have teenagers now and a husband with a hearty appetite, so I doubled this to make sure we had enough to go around. I liked how easy it was to make, and they loved how scrumptious it was. I can see me making this long into the time when I have grand kids of my own! Check out what they are saying about this recipe over at The Pioneer Woman:
“Such a handy recipe and really comforting too.”
You’ll feel like you’re back at home with this dinner on the table.
Ingredients
1/2 loaf Ciabatta, Cut Into 1-inch Pieces
4 cups Cornbread Chunks (use Your Favorite Recipe)
1 whole Medium Red Onion, Cut Into Chunks
3 stalks Celery, Sliced
2 whole Carrots, Peeled And Cut Into Chunks
1-1/2 teaspoon Kosher Salt
1 teaspoon McCormick’s Black Pepper
1/2 teaspoon Ground Sage
1/2 teaspoon Ground Thyme
8 whole Bone In Chicken Thighs
1 whole Half-stick Land O Lakes Salted Butter, Cut Into Small Pieces
Instructions
Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.
Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.
Remove the pan from the oven, stir the bread and veggies, and serve!
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Quick Tip: You can also use boneless skinless chicken breast in this recipe.
Thanks again to The Pioneer Woman for this comforting and traditional recipe.
