Stuffed Roast Chicken Thighs

When the occasion calls for roast chicken but the clock calls for speed, try these stuffed chicken thighs. They’re crispy, juicy and crazy economical.

• 3 cups seasoned bread cubes
• 1/2 cup bread crumbs
• 3 tbsp salted butter
• 1 small yellow onion, chopped
• 4 celery stalks, chopped
• 1/4 cup chopped parsley
• 2 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 1 tsp poultry seasoning
• 1 tsp salt
• 1 tsp freshly cracked pepper
• 3/4 cup chicken stock
• 2 tbsp olive oil (for searing the chicken)
• 8 large chicken thighs (skin on)
• Smoked paprika (to taste)
• Salt and pepper (to taste)

Preheat your oven to 415˚F, and place your bread cubes and crumbs in a large mixing bowl.

INSTRUCTIONS

1. While the oven heats, melt the butter in a pan set over medium-high heat.
2. Add the chopped onions, chopped celery, chopped herbs, poultry seasoning, salt and pepper.
3. Sauté until the vegetables are softened. Remove from the heat, add the chicken stock to the pan and pour the entire mixture into the bowl with the breadcrumbs.
4. Toss until combined and set aside.
5. Arrange the chicken thighs on a large cutting board.
6. To create a pocket under the skin for the stuffing, slide your finger under the chicken skin and loosen it away from the meat.
7. Once you’ve created the pocket, fill it with the bread stuffing.
8. When all the thighs are stuffed, season the skin with paprika, salt and pepper.
9. Sear the thighs skin-side down in an oven-safe pan over medium-high heat.
10. Gently flip the thighs so they are skin-side up, and place the pan in the preheated oven.
11. Bake for 25 to 30 minutes, until done. Serve while hot and crispy.