Chicken thigs are frequently cooked with skin on as a way to keep them moist especially when oven baked in dry heat.
This tasty recipe is made with skins removed, using simple techniques to ensure incredibly moist chicken. The flavors of the finished dish are surprisingly delicious. Super moist chicken, simple ingredients, easy assembly, flavorful; what’s not to love?
Thighs are generously brushed with olive oil and sprinkled with Tuscany seasoning. The ingredients in my Tuscany seasoning are sage, rosemary, garlic and Kosher salt; perfect for chicken. Thighs are placed in a rimmed cookie sheet covered with non-stick aluminum foil.
Topping is made by combining packaged seasoned stuffing mix, ricotta cheese, chicken broth and olive oil. Thighs are equally topped with stuffing and baked.
The cooking sheet is placed on the lowest shelf in a hot preheated oven. The chicken is essentially oven fried, mostly cooked from the bottom up. Non-stick aluminum foil nicely helps tan bottoms of thighs while the stuffing mix helps moisture from escaping.