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:
- 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
- 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.
- Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture).
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I am giving this five stars because the family loved it, and there are no leftovers! I didn't love love it - it was good, but I prefer some of the other recipes I make with chicken thighs, but it was nice for a change. It's a little more work for a week night supper than I usually do with all the apple peeling and chopping, but once the chicken is in the oven, the rest is pretty easy. I made a few minor modifications. I added a sliced onion as some others had suggested, and I left out the nutmeg because we generally find it too strong. I dusted the chicken thighs with a combination of flour, salt and pepper, and some garlic powder - I thought this would give them a nice crust, but it didn't, so I'd probably skip that next time. This is a good recipe if you want to use up some apples.