Rosemary-Roasted Chicken with Apples and Potatoes
Description
Apples pair extremely will with chicken in this fall favorite where rosemary-flavored chicken thighs are roasted over apples, potatoes, and sweet onion.
Ingredients
•
cooking spray
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2 tablespoons butter
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1 large onion, sliced
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salt, plus more to taste
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4 teaspoons white sugar
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5 medium apples - peeled, cored, and cut into 1/4-inch slices
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1 pound Yukon Gold potatoes, cut into 1/4-inch slices
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2 tablespoons olive oil
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6 bone-in, skin on chicken thighs
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2 tablespoons chopped fresh rosemary
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ground black pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
2
Melt butter in a skillet over medium heat. Add onion and season with salt. Sauté for 2 minutes. Add sugar and continue cooking until onion is translucent but not browned, 6 to 8 minutes. Remove from heat.
3
Layer apples, potatoes, and sautéed onion in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
4
Drizzle olive oil over chicken thighs. Sprinkle with rosemary, salt, and pepper. Rub thoroughly over each thigh and place on the top part of the broiler pan.
5
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.