Baked Chicken Thighs Recipe with Dressing

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Crusty, toasty chunks of cornbread team up with juicy chicken thighs and tender roasted fennel, apples, celery, and carrots in this wonderful sheet pan supper. Whether your cornbread is store-bought or homemade, make sure that it is not overly sweet. Cut the apple and vegetables as directed so that they all cook in the same amount of time.

Sheet Pan Chicken with Dressing
Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Tina Bell Stamos
Active Time:
20 mins
Total Time:
45 mins
Yield:
4 serves

Ingredients

  • 8 (6-oz.) bone-in, skin-on chicken thighs

  • 4 tablespoons olive oil, divided

  • 3 teaspoons kosher salt, divided

  • 1 3/4 teaspoons chopped fresh thyme (divided), plus 5 whole sprigs

  • 1 1/2 teaspoons black pepper, divided

  • 1 fennel bulb, cut into 1-inch pieces (1 1⁄2 cups)

  • 1 red onion, cut into 8 wedges

  • 1 Honeycrisp apple, cut into 1 1⁄2-inch pieces (3⁄4 cup)

  • 2 celery stalks, cut at an angle into 1⁄2-inch slices (3⁄4 cup)

  • 2 carrots, peeled and cut into 1⁄3-inch slices (3⁄4 cup)

  • 8 ounces cornbread, cut into 1-inch cubes (about 4 cups)

Directions

  1. Preheat oven to 400°F. Rub chicken thighs with 1 tablespoon of the oil, 1 1⁄2 teaspoons of the salt, and 3⁄4 teaspoon each of the chopped thyme and pepper. Place chicken on a baking sheet lined with aluminum foil. Bake 15 minutes. (Chicken will not be cooked through.)

  2. Meanwhile, combine fennel, onion, apple, celery, carrots, thyme sprigs, 2 tablespoons of the oil, 1 teaspoon of the salt, 1⁄2 teaspoon of the pepper, and remaining 1 teaspoon chopped thyme in a large bowl; toss to coat. Arrange vegetable mix evenly around chicken. Bake at 400°F until vegetables are almost tender, about 20 minutes.

  3. Toss cornbread with remaining 1 tablespoon oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Arrange around chicken; bake at 400°F until a thermometer inserted in thickest portion of chicken registers 165°F, about 5 minutes. Increase oven temperature to broil; cook until chicken and cornbread are golden brown, 4 to 5 minutes.

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