October 2024

Oven Baked Chicken Thighs and Sweet potato Stuffing

Paired with Great Frogs HOME Rosé

Chilly nights of fall bring us back to warm oven roasted meals. Roasted chicken thighs, basted for tenderness, and seasoned with savory herbs. This entrées is accompanied by twice baked sweet potato stuffing. Although no gravy, this combination gives us that comfort food satisfaction. Paired with Great Frogs HOME Rosé for a delicious and savory meal. Enjoy!

Oven Baked Chicken Thighs

Ingredients

  • 2 TBSP olive oil

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp ground smoked paprika

  • 1/4 tsp dried sage

  • 1/2 tsp dried Thyme

  • 1 tsp dried parsley

  • 2 tsp salt

  • ½ tsp black pepper

  • 2 pounds chicken thighs 6-8 pieces, patted dry

  • 1 TBSP butter diced, optional

Preheat oven to 400°F. Use a large rimmed pan with foil and place in the oven as it heats up (you want the pan to be hot when you add the chicken).

Combine olive oil and all seasoning in a large bowl until a paste forms.

Place chicken thighs in bowl with seasoning (work in batches if bowl doesn't hold all of the chicken) and toss to coat. Remove each thigh individually, rubbing the seasoning into the skin.

Place chicken thighs on heated pan (careful, hot!); dot with butter. Bake in the hot oven for 20 minutes. Carefully remove and baste chicken with emerging juices from the pan. Return to the oven and bake for 10 more minutes, then baste again. Finally, finish baking for 5-15 minutes, until chicken reaches an internal temperature of 165°F.

Notes

If there are enough remains juices, by all means , make gravy!

Please use a rimmed pan or a baking dish, to keep the juices of chicken in pan


Sweet Potato Stuffing

  • Four large sweet potatoes, about 1 pound cleaned and dry

  • 1 1/2 cups chopped fresh Cremini mushrooms

  • 1/2 cup chopped onions

  • 2 stalks, celery, sliced

  • 2 cloves garlic, minced

  • 2 cups 1/2 inch cubes of whole wheat, or whole grain bread

  • 1/2 cup chopped fresh parsley

  • 1-1/2 tsp poultry seasoning

  • sea salt to taste

  • freshly ground pepper

    1/4-1/2cup vegetable broth

Preheat oven to 400°F. Pierce sweet potatoes once with knife. Placing three-quarter rectangular baking dish. Bake about 45 minutes or until just tender when pierced with a knife let's stand until cool enough to handle.

Meanwhile, for stuffing, in a large nonstick skillet, cook, mushrooms, onions, celery and garlic over medium five minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Place mushroom mixture in the bowl, add breadcrumbs, parsley, poultry seasoning, salt, pepper, and pepper. Drizzle with broth tossing just until moistened.

Cut sweet potatoes in half lengthwise. Using a sharp knife, score around potato flash, leaving half inch shell and being careful not to cut through skin. Score in a crisscross to make half inch cubes. Totally scoop cubes out with a spoon. If necessary, cut any large pieces in half to make smaller cubes. Add cubes to stuffing in bowl gently fall to combine.

Arrange potato skins shells in baking dish. Spoon stuffing into shells. Bake, uncovered, about 20 minutes or until browned and heated through. Transport to plate.

Credits: Baked Chicken thighs, Savorynothings. Sweet potato stuffing, Forks over Knives, Shelli McConnell.

Notes: The sweet potato stuffing recipe was originally written to include rinsed and drained chickpeas, 150z can. If you would like to include them, pulse in food processor with mushroom mixture until chopped, then add potatoes and stuffing ingredients.

Michelle AhlersComment