Prep: 10 mins | Cook: 1 hr 10 mins | Total: 1 hr 20 mins | Servings: 6
A fantastic meal to welcome fall. A sweater-weather dish with apples, potatoes, onions, and chicken that’s perfectly roasted and drippings that will water your mouth.
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 eaches bone-in, skin-on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper
How to make Rosemary-Roasted Chicken with Apples and Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Use a cooking spray to grease the top and bottom parts of a broiler pan.
Step 3: In a skillet, melt the butter over medium heat. Saute the onion slices and season with a tsp salt. Cook for about 2 minutes before stirring in the sugar. Continue cook for 6 to 9 minutes more or until the onions are translucent. Once done, remove from heat.
Step 4: At the bottom of the prepared broiler, layer the apples, potatoes, and sauteed onion slices and cover.
Step 5: Drizzle the chicken thighs with olive oil, sprinkle with fresh rosemary, and season with salt and pepper. Coat the thighs evenly and add them into the top part of the broiler pan.
Step 6: Place inside the preheated oven and roast for about an hour or until the juices run clear. And when an instant-read thermometer inserted into the thickest part of the thigh and near the bone registered 165 degrees F or 74 degrees C.
Step 7: Remove from the oven and serve warm with apples, potatoes, and onion. Enjoy!
Per Serving: 404 calories; protein 21.3g 43% DV; carbohydrates 34.8g 11% DV; fat 20.5g 32% DV; cholesterol 81.2mg 27% DV; sodium 486mg 19% DV.
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