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Weeknight Chicken and Stuffing Sheet Pan Dinner

Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury 2016 www.robertrose.ca Reprinted with publisher permission.

Weeknight Chicken and Stuffing Sheet Pan Dinner
Weeknight Chicken and Stuffing Sheet Pan Dinner
This image courtesy of robertrose.ca

The hardest part about cooking dinner is the time it takes to get everything to come together. Thankfully, with Weeknight Chicken and Stuffing Sheet Pan Dinner, all your ingredients cook together on one vessel. Not only does this make prep and clean up a breeze, it also makes your chicken and stuffing cook evenly and infuses so much flavor and moisture into both. Delicious elements like apples, onions, celery and dried cranberries make this stuffing come alive, and the chicken is a great way to get some protein on the plate. This easy chicken dinner is perfect for fall because it's flavors and ingredients are similar to those found on a Thanksgiving table. So get ready for an elegant and totally simple weeknight meal you'll turn to again and again.

Serves6

Cooking Vessel Size18x13-inch rimmed sheet pan, lined with foil and sprayed with nonstick cooking spray

Easy

Ingredients

  • 1 large tart-sweet apple (such as Gala, Braeburn or Golden Delicious), 
peeled and very coarsely chopped
  • 1 onion, coarsely chopped
  • 1 1/4 coarsely chopped celery
  • 5 tablespoons unsalted butter, melted, divided
  • 6 cups plain dry cornbread stuffing
  • 1 1/4 cup ready-to-use chicken broth
  • 1 (4-pound) whole chicken, rinsed, patted dry and cut into 
10 pieces
  • Salt and freshly cracked black pepper
  • Suggested Stir-Ins:
  • 1/2 dried cranberries, chopped
  • 1/2 cup chopped fresh flat-leaf (Italian) parsley

Instructions

  1. Preheat oven to 450 degrees F. 

  2. On prepared pan, toss together apple, onion, celery, 3 tbsp butter and thyme. Spread in a single layer. Roast in preheated oven for 10 minutes.

  3. Remove pan from oven and stir apple mixture. Stir in cornbread stuffing. Pour broth over top, stirring until absorbed. Spread out evenly over pan.

  4. Brush chicken with the remaining butter. Moving stuffing mixture aside to make room, add chicken to pan, spacing evenly. Season stuffing and chicken with salt and pepper.

  5. Roast for 25 to 35 minutes or until stuffing is golden brown and an instant-read thermometer inserted in the center of the thickest chicken piece registers 165°F (74°C). If desired, stir cranberries and/or parsley into stuffing.

Tips

  1. Look for packages (14-16 ounces) of cornbread stuffing in the bread section of the supermarket.

  2. An equal amount of torn crusty, rustic-style bread or dry crumbled cornbread can be used in place of the cornbread stuffing.

  3. If the stuffing is browned before the chicken is done, loosely cover the entire sheet pan with foil.

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Fall is finally here, and this Weeknight Chicken and Stuffing Sheet Pan Dinner is a perfect way to serve your family a Thanksgiving teaser. I added the dried cranberries to the stuffing that the author suggested, it was great, and I also served it with cranberry sauce on the side. If you can't wait for Thanksgiving, this "one pot wonder" of a recipe is a great way to hold you over.

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