Prep 10 mins
Cook 30 mins
Easy flavorful roasted chicken with very little work. This is very versatile as in any cut of chicken will work with this recipe, bone in or not, skin on or not, even a whole chicken, but obviously cooking times will differ. Also, this not a dish that will do well in the crock pot. The key to this dish is the apple glaze on the chicken so don't skip it. The glaze gives a nice golden brown crisp crust which is why this dish really needs to be cooked in the oven. Now for the sauce, I use a mix of white wine and apple cider, but you can use chicken stock instead of either one, but those 2 ingredients make this dish special. Serve this with noodles or wild rice; but I prefer serving this over mashed parsnips or even a simple baked sweet potato on the side.
- 8 -10 chicken thighs (I prefer bone in, but skinless)
- 4 apples, cut in thick wedges (you don't want a soft apple like McIntosh, I like a Gala or Fuji apple)
- 6 -8 small onions (cut in half or quarters depending on the size)
- 1⁄2 cup white wine (you can always sub with chicken broth)
- 1 cup apple cider
- 1 teaspoon lemon juice
- 2 -3 sprigs fresh thyme
- 1 cup apple jelly
- 1 1⁄2 teaspoons garlic, minced
- 1⁄2 teaspoon dried thyme
- Glaze -- Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium. This will warm it up just enough so the jelly is easier to brush on the chicken.
- Chicken -- Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
- Apples -- Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
- Casserole -- In a 13x9" pan, spray well with a non-stick spray and add the chicken. Add the apples and onions around the chicken. Mix the wine, cider, salt and pepper and pour over the apples and onions. Break up the sprigs of thyme and lay around the chicken.
- Glaze -- Brush each of the chicken thighs with the glaze.
- Bake -- Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
- Serve -- As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you. Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!
An excellent recipe, with its appley flavours -- it smelled heavenly while in the oven! We felt it could do with perhaps a little extra flavour, maybe a seasoned salt instead of plain salt. I used what you prefer -- real cider and wine. The apple jelly made a lovely glaze, and maybe I should have left the chicken in the oven longer, for a darker colour, but after nearly 45 minutes it really was done. I do think your 30 minutes' baking time could be a little short. I used dried thyme as specified, for the glaze, but had to use fresh rosemary for the chicken as fresh thyme was simply not available. Thank you for a great recipe!
Such a wonderful fall dinner!! Thumbs up from 4 out of 5 family members (the 5th is notoriously picky). I used a mix of bone-in thighs and legs with Fuji apples. Skipped the fresh thyme on the chicken, simply because I didn't have any and neither did the grocery. I did use dried thyme in the glaze. It definitely took longer than 30 minutes - maybe 45 or 50 - but defintely worth the wait. So tender, very easy to eat with a fork off the bone, but not so tender that it fell off the bone when you picked it up. Just perfect. This will certainly become a staple on our fall and winter menu.