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Thanksgivin’ Roast Chicken with Holiday Flavors

Looking for an easy, fun weeknight dinner? Thanksgivin’ Chicken is a simple, flavorful meal that’s great any time of year. Chicken pieces are brushed with melted butter, coated in a seasoned herbed stuffing mix, and baked until the exterior is crisp and the inside stays juicy. Serve with mashed potatoes and gravy for a cozy, Thanksgiving-style dinner without the fuss. Give it a try!

Thanksgivin Chicken
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Thanksgivin chicken

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♬ Thanksgiving chicken – Melissajorealrecipes

Two crispy, baked chicken drumsticks coated with a golden brown, crunchy breadcrumb and herb crust, served on a white plate. A small portion of mashed potatoes is visible at the edge.

Thanksgivin’ Chicken

Melissa Jo

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Ingredients

  

  • 2-3 lbs. skinless chicken legs (drumsticks), or a mix of drumsticks, thighs, or bone-in breasts
  • 1/2 stick butter, melted
  • 1-2 cups herb stuffing mix, crushed
  • 1/2 cup fresh Italian parsley, chopped
  • 4 oz. grated Parmesan cheese
  • 1 tsp. garlic powder
  • salt and pepper, to taste

Instructions

 

  • Preheat the oven to 375°F (190°C).
  • Melt the butter in a shallow bowl.
  • If the stuffing mix comes in cubes, crush it to a breadcrumb-like texture. Place the crushed stuffing in a shallow dish and stir in the Parmesan, chopped parsley, garlic powder, salt, and pepper.
  • Dip each piece of chicken in the melted butter so it’s well coated, then press it into the stuffing mixture to cover evenly.
  • Arrange the coated chicken pieces in a greased 9×13-inch baking dish, spacing them so they don’t touch.
  • Bake uncovered at 375°F for about 45–55 minutes, or until the chicken is cooked through and the coating is golden and crisp. Internal temperature should reach 165°F (74°C) for safety.
  • Let the chicken rest a few minutes before serving. Pair with mashed potatoes and gravy for a comforting meal.

Notes

  • Protein options: Use drumsticks, thighs, or bone-in breasts. The recipe works with any combination—ask your butcher to remove the skin if you prefer skinless pieces.
  • Cookware: A 9×13-inch baking dish works best. Grease it with a little butter or use nonstick spray to prevent sticking and add flavor.
  • Stuffing mix: Adjust the amount of stuffing mix to cover the chicken well. If you prefer extra crunch, use more; for a lighter coating, use less.

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