Sheet Pan Chicken and Stuffing
Maple Dijon chicken thighs roast over herby stuffing with apples, cranberries, and Brussels sprouts for a fall dinner with crunchy and soft stuffing pieces.
Servings: 4 servings
Ingredients
Stuffing mixture
- 1 box Stove Top Savory Herbs stuffing mix 6-ounce box; dry mix; any flavor
- 1½ cup water boiling
- 4 cup Brussels sprouts trimmed and halved; measure after prepping
- 1 Honeycrisp apple medium, unpeeled, diced into ½-inch pieces (about 1 cup)
- ⅓ cup dried cranberries
- ¼ cup Parmesan finely grated
Maple Dijon chicken
- 3 tablespoon Dijon mustard
- 2 tablespoon pure maple syrup or honey
- 1 teaspoon poultry seasoning salt-free
- 1 teaspoon granulated garlic
- 3/4 teaspoon Morton kosher salt for the chicken
- 1/2 teaspoon black pepper
- 4 chicken thighs large, bone-in, skin-on
Finishing seasoning
- 1 teaspoon Morton kosher salt for finishing
- black pepper to taste
Instructions
- Mix the stuffing. Heat the oven to 425°F with a rack one position above center. Line a rimmed 18-by-13-inch half-sheet pan with parchment rated for 425°F. Place the dry stuffing mix in a large bowl. Stir in the boiling water, cover, and let stand for 5 minutes. Fluff with a fork, then gently fold in the trimmed, halved Brussels sprouts, unpeeled apple cut into ½-inch cubes, cranberries, and Parmesan. Do not add the package butter.1 box Stove Top Savory Herbs Stuffing Mix
1½ cups water
4 cups Brussels sprouts
1 Honeycrisp apple
⅓ cup dried cranberries
¼ cup Parmesan - Make the maple Dijon mixture. Stir together the Dijon, maple syrup, poultry seasoning, granulated garlic, ¾ teaspoon Morton kosher salt, and ½ teaspoon black pepper until combined.3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 teaspoon poultry seasoning
1 teaspoon granulated garlic
¾ teaspoon Morton kosher salt
½ teaspoon black pepper - Assemble the pan. Spread the vegetable-stuffing mixture evenly over the entire pan without packing it down. Trim excessive hanging chicken skin or fat, keeping the top skin intact. Pat the chicken dry. Spoon some of the maple Dijon mixture onto each thigh, then rub it over the skin, sides, and underside to coat the whole piece. Set the thighs directly on top of the stuffing mixture, evenly spaced and skin-side up. Do not press them into the stuffing; they should sit higher, with the skin fully exposed. No oil is needed. Do not serve uncooked mixture that has contacted raw chicken.4 chicken thighs
- Roast, season, and toss. Roast without stirring for about 35 minutes, beginning checks at 30 minutes. The skin should be browned and the Brussels tender with some bite. Check the chicken for about 175°F in the thickest part away from bone, and the stuffing directly beneath it for 165°F. Allow longer if needed. Watch the browning of the chicken skin, exposed stuffing, and Brussels sprouts; if any are getting too dark before the chicken finishes, reduce the oven to 400°F and continue cooking. Sprinkle the additional 1 teaspoon Morton kosher salt mainly over the Brussels and chicken skin, and add pepper over everything to taste. Let the chicken rest for 5 minutes, then lift it off and gently toss the stuffing mixture to distribute the crunchy and soft pieces.1 teaspoon Morton kosher salt
Black pepper to taste
Notes
- Stuffing and sprouts: Hydrate the entire 6-ounce box with 1½ cups boiling water; omit the package butter. Use halved Brussels sprouts, not shaved.
- Keep the skin exposed: Spread the stuffing mixture loosely and evenly, then set the thighs on top without pressing them in.
- Check doneness: Roast one rack above center at 425°F for about 35 minutes. Aim for thighs around 175°F and stuffing underneath at 165°F; reduce to 400°F if the pan is browning too much.
- Finish and toss: Focus the finishing salt on the Brussels sprouts and chicken skin. Lift off the chicken, then toss the stuffing to mix crunchy and soft pieces.
- Chicken breasts: Substitute two large bone-in, skin-on breasts; begin checking at 25 minutes and cook to 165°F. Loosely tent with foil if more time is needed and the pan is already well browned.
- Leftovers: Refrigerate within 2 hours and use within 3–4 days. Air-fry in a shallow air-fryer-safe dish for about 8–12 minutes, checking at 6 minutes, until hot throughout.
Nutrition
Calories: 710kcal | Carbohydrates: 65g | Protein: 38g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 171mg | Sodium: 2000mg | Fiber: 7g | Sugar: 25g