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This chicken dinner makes enough for about four servings but you can always double the ingredients if you want leftovers. It takes about twenty minutes to prepare and about forty-five minutes to roast in the oven. It will smell so good, you'll be dying to taste it!

Let's Get Started!

The Ingredients To Gather:

1/2 loaf Ciabatta
4 cups Cornbread Chunks (use Your Favorite Recipe)
1  Red Onion
3 stalks Celery
2 Carrots
1-1/2 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon Ground Sage
1/2 teaspoon Ground Thyme
8 whole Bone In Chicken Thighs
1 whole Half-stick Salted Butter, Cut Into Small Pieces

The Step By Step Directions To Follow:

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!

Enjoy!

This chicken and dressing sheet pan dinner is so delicious, you may just want to make it all the time! Have you tried this chicken dinner yet?

Let Us Know What You Thought!

Article Source: The Pioneer Woman