“The start of fall comes with an abundance of apples, which suggests it is time to begin baking! Rosemary-Roasted Chicken with Apples and Potatoes This dish makes an incredible sweater-weather meal, with superbly roasted hen and an apple, potato, and onion bake that takes benefit of the scrumptious roasted hen drippings.”
- 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
- Preheat the oven to 400 levels F (200 levels C). Spray the highest and backside elements of a broiler pan with cooking spray. Rosemary-Roasted Chicken with Apples and Potatoes
- Soften butter in a skillet over medium warmth and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for two minutes. Add sugar and proceed cooking till onions are translucent however not browned 6 to eight minutes. Take away from warmth.
- Layer apples, potatoes, and sauteed onion slices within the backside a part of the broiler pan. Cowl with the half prime of the broiler pan.
- Drizzle olive oil over hen thighs. Sprinkle with contemporary rosemary, salt, and pepper. Rub olive oil and spices completely throughout every thigh and place on the highest a part of the broiler pan.
- Roast within the preheated oven till juices run clear and an instant-read thermometer inserted into the thickest a part of the thigh, close to the bone, reads 165 levels F (74 levels C), about 1 hour. Serve apples, potatoes, and onion alongside hen thighs.
Per Serving: 404 calories; 20.5 g fat; 34.8 g carbohydrates; 21.3 g protein; 81 mg cholesterol; 486 mg sodium