“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
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

Per Serving: 404 calories; 20.5 g fat; 34.8 g carbohydrates; 21.3 g protein; 81 mg cholesterol; 486 mg sodium


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