Home / Cooking & Food / Chicken and Dressing Sheet Pan Supper by Ree

Chicken and Dressing Sheet Pan Supper by Ree

dsc_4804I have partnered with Land O’ Lakes to bring you this deliciousness.

Have you ever wanted a big taste of Thanksgiving without going through all the steps to make a huge turkey dinner? Well, I find myself craving Thanksgiving flavors throughout the year, and here’s a really simple sheet pan supper that can help you satisfy that craving if it hits you from out of nowhere! (Hint: This is always a great thing to whip up if you’re just cooking for two this Thanksgiving.)

You will adore this easy dinner!

dsc_4748First, prep some basic dressing/stuffing ingredients, starting with the veggies: Carrots, peeled and cut into chunks…

dsc_4752Celery, sliced…

dsc_4751And onion, cut into chunks. I used red onion because the color is so gorgeous, but any ol’ onion will do!

dsc_4754The bread for the dressing comes next, and you can put as much or as little effort into this step as you’d like. I used store-bought ciabatta bread and cut half a loaf into 1-inch pieces…

dsc_4753But I also used some homemade cornbread chunks. Just make your favorite recipe! And the cool thing is, you don’t have to stale the bread like you normally would for Thanksgiving dressing. The oven will take care of crisping things up.

dsc_4758All the veggies and bread go onto a rimmed sheet pan.

dsc_4760Toss them together, then nestle the chicken pieces, skin side up, all among the veggies and bread. I used bone-in, skin-on chicken thighs, but you can use a whole cut up chicken with different parts, or you can use boneless, skinless chicken legs or thighs. (I happen to love the skin. Call me crazy! Haha.)

dsc_4757Now mix up a simple combination of kosher salt, black pepper, ground sage, and ground thyme. It’s the flavor of turkey day!

dsc_4761Sprinkle a small amount of the seasoning mix on each piece of chicken, and a little bit over the veggies and bread.

dsc_4768And now it’s time to break out the hard stuff. I mean the good stuff! And when I say “good” I mean “heavenly.”

dsc_4770This is the perfect opportunity to use a half-stick of Land O Lakes® Salted Butter. They come in handy when you don’t need a whole stick of butter!

dsc_4775Cut the half-stick into small pieces…

dsc_4780And dot it around the whole pan! A half-stick is just right for this recipe, because you really just need the flavor (and glorious browning qualities) of the butter; you don’t need to rely on the butter to provide all the moisture for the dish since the chicken will help that along.

dsc_4791Place the pan into a preheated 425 degree oven for about 15 minutes, then remove the pan and carefully toss the veggies and bread so they’ll have a chance to cook evenly. Leave the chicken undisturbed so the skin gets nice and golden! Place the pan back in the oven.

dsc_480325 to 30 minutes later…look at that! Wow. Flavorful, incredible chicken…and the veggies and bread look irresistible. The butter gave everything a rich, delectable flavor, and well, I pretty much want to dive on in.

dsc_4804Let it sit for about 5 minutes, then serve it up and chow down!

Here’s the complete recipe. You’ve got to try it sometime, whether it’s at Thanksgiving time or all throughout the year.


Click Here For Original Source Of The Article

Ads by WOW Trk

About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

Check Also

Salted Caramel Fondue

Two years ago my husband gave me a beautiful Swiss-made fondue pot as an anniversary gift. It's now one of my most loved possessions because it sparked a full-blown obsession with all things fondue. My first foray involved bubbling up Emmental, Gruyere and a bit of white wine which was delicious to eat and entertaining to share. Soon after, dessert fondues became a regular after-dinner event, although we didn't always have company to entertain. 
Continued, click to

Leave a Reply

Your email address will not be published. Required fields are marked *