Best 12 Chicken Thighs With Roasted Apples Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken thighs with roasted apples is a flavorful and satisfying dish that combines the savory taste of chicken with the sweet and tangy flavor of apples. This dish can be prepared in a variety of ways, making it a versatile choice for busy weeknight dinners or special occasion meals. Whether you prefer a simple one-pot dish or a more elaborate preparation, there's a recipe to suit your taste and skill level.

Let's cook with our recipes!

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES



Rosemary-Roasted Chicken with Apples and Potatoes image

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples - peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6 bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
  • Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
  • Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
  • Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g

APPLE-BRINED CHICKEN THIGHS



Apple-Brined Chicken Thighs image

I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. Brining chicken thighs give them great flavor.-Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 5 servings.

Number Of Ingredients 17

3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup packed brown sugar, divided
4 garlic cloves, minced
1 bay leaf
1 teaspoon whole peppercorns
2 cups cold water
10 bone-in chicken thighs (about 3-3/4 pounds)
One 2-gallon resealable plastic bag
1 pound fresh green beans, trimmed
3 medium tart apples, cut into wedges
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.

Nutrition Facts : Calories 580 calories, Fat 32g fat (8g saturated fat), Cholesterol 163mg cholesterol, Sodium 201mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 47g protein.

CHICKEN THIGHS WITH ROASTED APPLES AND GARLIC



Chicken Thighs With Roasted Apples and Garlic image

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.

Provided by Phil Franco

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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).

Nutrition Facts : Calories 185, Fat 3.5, SaturatedFat 0.9, Cholesterol 68.1, Sodium 363.4, Carbohydrate 22.9, Fiber 4, Sugar 16.3, Protein 16.8

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 1h

Yield 4

Number Of Ingredients 11

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
  • Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
  • Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
  • Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
  • Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g

CHICKEN THIGHS WITH WILTED CABBAGE AND APPLES



Chicken Thighs with Wilted Cabbage and Apples image

Serve baked chicken thighs on a bed of sauteed cabbage and apples with a sprinkle of parsley for an herby finish.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs (about 2 pounds)
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 small head red or green cabbage, thinly sliced
1 green or red apple, cored, halved and sliced
1/4 cup low-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon packed light brown sugar
1/2 cup fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more.
  • While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
  • Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES



Braised Chicken Thighs with Apples, Bacon Chutney, and Roasted Red Potatoes image

This was a recipe I thought of while trying to figure out what to do with some apples that were getting too ripe. I love this recipe and I hope you do too!

Provided by Coach Doc

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h52m

Yield 4

Number Of Ingredients 11

1 cup red wine vinegar
1 cup brown sugar
½ pound bacon, cut into 1/4-inch pieces, or more to taste
6 dashes liquid smoke flavoring, or to taste
4 red potatoes, quartered
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 Red Delicious apples - peeled, cored, and chopped
4 cloves garlic, minced
4 skinless, boneless chicken thighs
¼ cup water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
  • Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
  • Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
  • Bake in the preheated oven until tender, about 20 minutes.
  • Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  • Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

Nutrition Facts : Calories 785.2 calories, Carbohydrate 107.7 g, Cholesterol 89 mg, Fat 27.3 g, Fiber 6.2 g, Protein 30.5 g, SaturatedFat 6.3 g, Sodium 553.7 mg, Sugar 66.3 g

ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY



Roasted Chicken With Apples & Fennel Recipe by Tasty image

Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall...

Provided by Tasty

Categories     Dinner

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

2 small gala apples
2 medium fennel bulbs
1 large red onion
4 cloves garlic
olive oil, to taste
kosher salt, to taste
6 sprigs fresh thyme, plus more for sauce and garnish
8 fresh sage leaves, plus more for garnish
2 lb bone-in, skin-on chicken thighs and drumsticks
⅓ cup white wine
1 ½ teaspoons dijon mustard
freshly ground black pepper, to taste
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 425°F (220°C).
  • Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
  • Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
  • Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
  • Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
  • Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
  • Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
  • Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
  • Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
  • Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
  • Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
  • Enjoy!

Nutrition Facts : Calories 464 calories, Carbohydrate 21 grams, Fat 27 grams, Fiber 4 grams, Protein 36 grams, Sugar 12 grams

ROASTED CHICKEN THIGHS WITH APPLES, GIN, AND CORIANDER SEEDS



Roasted Chicken Thighs With Apples, Gin, and Coriander Seeds image

Make and share this Roasted Chicken Thighs With Apples, Gin, and Coriander Seeds recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 large apple (or 2 small)
1 lb boneless skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra virgin olive oil
1 tablespoon white vermouth
1 1/2 teaspoons gin
2 tablespoons dill or 2 tablespoons parsley
2 garlic cloves, minced
1 teaspoon whole coriander seed
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
crusty bread, for serving (or rice)

Steps:

  • Preheat the oven to 400°.
  • Core the apple and slice as thinly as you can, between 1/8 and 1/4 inch.
  • In a 13 x 9 inch pan, toss all the ingredients except 1 tablespoon cilantro (or dill or parsley).
  • Spread the ingredients out into one layer in the pan.
  • Roast until the chicken is cooked through and the apples are softened, about 20 minutes.
  • Garnish with the remaining cilantro.
  • The sauce will be thin, so serve with crusty bread for sopping up the sauce or over rice.

Nutrition Facts : Calories 235.9, Fat 11.4, SaturatedFat 2.1, Cholesterol 94.4, Sodium 317.5, Carbohydrate 8.7, Fiber 1.6, Sugar 5.8, Protein 22.7

SARASOTA'S SAVORY ROASTED CHICKEN, APPLES & ONIONS



Sarasota's Savory Roasted Chicken, Apples & Onions image

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.

Provided by SarasotaCook

Categories     Chicken

Time 40m

Yield 8-10 Thighs, 4-8 serving(s)

Number Of Ingredients 12

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
salt
pepper
2 -3 sprigs fresh thyme
1 cup apple jelly
1 1/2 teaspoons garlic, minced
1/2 teaspoon dried thyme

Steps:

  • 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!

Nutrition Facts : Calories 783.8, Fat 29.1, SaturatedFat 8.1, Cholesterol 157.9, Sodium 184.3, Carbohydrate 95.2, Fiber 7.1, Sugar 66.7, Protein 34.3

BRAISED CHICKEN THIGHS WITH APPLE AND BACON CHUTNEY AND ROASTED



Braised Chicken Thighs With Apple and Bacon Chutney and Roasted image

A flavorful chicken dish that is easy to make and will impress your guests - or simply make you happy to eat it!

Provided by Coach Doc

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 Red Delicious apples, peeled cored and chopped
4 garlic cloves, chopped
1 cup red wine vinegar
1 cup brown sugar
4 boneless skinless chicken thighs
salt and pepper
1/4 cup water
liquid smoke
1/2-1 lb bacon
2 tablespoons olive oil

Steps:

  • Preheat oven to 450 degrees.
  • place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
  • Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
  • Dice the bacon into 1/4-1/2" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
  • Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
  • Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
  • Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!

Nutrition Facts : Calories 697.3, Fat 35.2, SaturatedFat 10.2, Cholesterol 95.8, Sodium 554.3, Carbohydrate 74.3, Fiber 3.3, Sugar 67.6, Protein 20.8

APPLE-GLAZED CHICKEN THIGHS



Apple-Glazed Chicken Thighs image

My "pickatarian" child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and green beans. -Kerry Picard, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 boneless skinless chicken thighs (1-1/2 pounds)
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup unsweetened apple juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 204 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 255mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY



Roast Chicken with Apples, Leeks, and Rosemary image

This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.

Provided by lasersarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

2 leeks, white and tender green parts only, halved lengthwise
4 small crisp apples, quartered
2 tablespoons olive oil
6 small sprigs fresh rosemary
salt, divided
¾ teaspoon ground black pepper, divided
8 small chicken thighs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
  • Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g

Tips:

  • Choosing the Right Chicken Thighs: Opt for bone-in, skin-on chicken thighs for maximum flavor and juiciness. If using boneless, skinless thighs, consider wrapping them in bacon or prosciutto for added flavor.
  • Seasoning the Chicken: Don't be afraid to experiment with different seasonings and marinades. A simple combination of salt, pepper, garlic powder, and paprika is a good starting point. For a more complex flavor, try using a pre-made spice blend or creating your own.
  • Roasting the Apples: To achieve perfectly roasted apples, choose firm, tart varieties like Granny Smith or Honeycrisp. Toss the apples in a mixture of melted butter, brown sugar, cinnamon, and nutmeg before roasting. This will help them caramelize and develop a delicious glaze.
  • Combining the Chicken and Apples: Once the chicken and apples are cooked, combine them in a large bowl or roasting pan. Toss to coat the chicken in the apple juices and spices. This will create a flavorful and aromatic dish.
  • Serving Suggestions: Chicken thighs with roasted apples can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad. For a more elegant presentation, consider serving the chicken and apples over a bed of rice or quinoa.

Conclusion:

Chicken thighs with roasted apples is a versatile and delicious dish that can be enjoyed for lunch, dinner, or even as a party appetizer. The combination of tender chicken, sweet and tangy apples, and flavorful seasonings creates a dish that is sure to impress. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and can be tailored to your own preferences. So next time you're looking for a quick and easy meal, give chicken thighs with roasted apples a try.

Related Topics