7086 Hawaiian Hula Rub Sheet Pan Chicken and “Stuffing”
Sheet Pan Chicken and “Stuffing”
6 bone-in chicken thighs
1 Tbs. extra virgin olive oil
2 Tbs. Hawaiian Hula Rub (7086)
6 ½-in thick slices of bread from a large sourdough loaf
2 Tbs. unsalted butter, at room temperature
2 Tbs. whole grain mustard
5 oz. baby arugula (optional)
- Place chicken and oil in medium mixing bowl and toss to combine. Sprinkle your choice of seasoning on top of chicken and make sure that chicken is evenly coated. Let marinate for at least 30 minutes, but overnight is best.
- Heat oven 400F. Line sheet pan with parchment paper and lay bread slices in a single layer with no overlap. Spread butter evenly over exposed surface of bread and then follow with the mustard. Lay one chicken thigh on top of each slice of bread, spreading out the skin to cover the surface.
- Bake chicken for 25-35 minutes, or until the skin is golden and crisp and a meat thermometer inserted into the thickest part of the chicken reads 165F. Serve each chicken-topped toast with arugula, tossed with your favorite dressing.
|Prep Time||30 minutes|
|Cook Time||30 minutes|
|Total Time||1 Hour|
|Credits||Chef Fiona Kennedy|