Fall Chicken Thighs with Roasted Apples and Garlic



Just as the name states, this dish is simple and so tasty! I promise when you make it, your house will smell like Thanksgiving no matter what time of year it may be. The consistency of the chicken thighs helps make the apple mixture soft and the perfect addition as a sort of “chutney” to the chicken. Serve along side some rice, biscuits, or even at Thanksgiving.

Fall Chicken Thighs with Roasted Apples and Garlic

About 1 ½ pounds of Braeburn, or other crisp apples, chopped
1 teaspoon fresh sage, chopped
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 or 5 garlic gloves, skin removed and crushed or chopped
½ teaspoon salt, divided
8 chicken thighs, boneless, skinned (about 2 pounds)
¼ teaspoon black pepper
Cooking spray

Preheat oven to 475 degrees (yes, that hot). Line a rimmed baking sheet or jelly roll pan with foil and spray with cooking spray. Combine chopped apples, cinnamon, nutmeg, and garlic in a large bowl and stir gently. Add ¼ teaspoon salt and toss well to coat. 


Spread apple mixture onto pan. Sprinkle chicken with ¼ teaspoon salt and pepper and then lay on top of apple mixture, evenly spaced. Bake at 475 degrees for 25 minutes or until chicken is done. Remove chicken from the pan and keep warm. Partially mash apple mixture with the back of a large spoon or potato masher, and serve with chicken.




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