Sheet panning dinner on another murky winter day

If a new recipe is going to get made in our house - it's going to be a Tuesday or a Saturday. Tuesday I work from home so I can do some meal prep on my lunch and start cooking right away at 2:30 when I get off work. Tuesday new recipe day it was! I forgot to do some prep on lunch... well that's not totally true... I was making pizza sauce and dough for another night this week - meal prep is my friend... anyway... right after work I cut the breads (I used sourdough and wheat), chopped the veg, and got my spice mixes ready. I went to get the boy child from school then got to work. It really wasn't a lot of work, just a few steps after prep and toss in the oven. The house smelled amazing. I've never made stuffing from scratch before and I really don't like sourdough bread. That tangy wang is not my thing. It's like yogurt... oof. I didn't even notice the tang of the sourdough when we ate it. I did check each thigh with my thermometer because I'm terrible at cooking meat and chicken thighs are suspect as far as color... but each one was done perfect - I chose skinless thighs and they turned out great. This is a winner of a recipe for sure. Looking forward to having some fresh herbs to try it again - I used dried since that's what I had. If you don't have fresh, like me, I used a third of the amount as dried. Since dried are more potent. Enjoy this almost Thanksgiving-ish tasty dinner.

Sheet Pan Chicken and Stuffing
4 cups sourdough bread cubes
4 cups multigrain bread cubes
1 teaspoon poultry seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 tablespoons canola oil
6 tablespoons unsalted butter
3 cloves garlic, minced
1 sweet onion, diced
2 carrots, diced
2 celery ribs, diced
¼ cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 cups chicken stock

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
Place into oven and bake until the chicken is cooked through, about 20-25 minutes.