The inspiration:
Pan Drippings, Gloriously

The experiment:
After I read this article, I was quite excited to try my own rendition. Chicken thighs are a staple in my house, and I typically bake them with just a light coating of adobo seasoning (which is quite savory) when I'm feeling lazy (which is quite often). So, I decided to bake them on a bed of bread, with a few additional ingredients. I chose to use baguette due to its high crust-to-insides ratio. Since the recipe calls for stale bread, as most dressings do, I first baked slices of fresh bread at 300°F for about 15 minutes until crisp.

I cut each slice in half and tossed them in a bowl with one diced onion, several smashed garlic cloves, a bunch of sage leaves, juice of half a lemon, and a drizzle of olive oil to aid the mixing process.

The mixture was then spread in a baking dish.

The adobo-seasoned chicken thighs were laid on top.

The dish was baked at 425°F for 45 minutes.

And the final product, which was delicious.

Notes: The lemon was a bit overpowering in spots. I would recommend using less juice and perhaps adding some zest after baking, instead. I may also try additional stuffing ingredients (e.g. celery, oysters... bacon??!!) in the future.