Chicken Thighs With Roasted Apples and Garlic

From Cooking Light The apples create a flavorful chunky sauce. Feel free to leave bits of peel on the apples to make this rustic dish even more colorful.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 5  cups apples, chopped peeled (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
• 8  skinless chicken thighs (about 2 pounds)
• 1⁄4 teaspoon black pepper
•  chopped parsley (optional)
•  cooking spray

Directions

1. Preheat oven to 475°.
2. 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.
3. 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.
4. Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.
5. Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture).