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Chicken Thighs with Roasted Apples and Garlic


    5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
    1 teaspoon chopped fresh sage
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    4 garlic cloves, chopped
    1/2 teaspoon salt, divided
    Cooking spray
    8 chicken thighs (about 2 pounds), skinned
    1/4 teaspoon black pepper
    Chopped parsley (optional)


Preheat oven to 475°.

Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.

Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.

Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.

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