Sarasota's Savory Roasted Chicken, Apples & Onions |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Easy flavorful roasted chicken with very little work. This is very versatile as in any cut of chicken will work with this recipe, bone in or not, skin on or not, even a whole chicken, but obviously cooking times will differ. Also, this not a dish that will do well in the crock pot. The key to this dish is the apple glaze on the chicken so don't skip it. The glaze gives a nice golden brown crisp crust which is why this dish really needs to be cooked in the oven. Now for the sauce, I use a mix of white wine and apple cider, but you can use chicken stock instead of either one, but those 2 ingredients make this dish special. Serve this with noodles or wild rice; but I prefer serving this over mashed parsnips or even a simple baked sweet potato on the side. Ingredients:
8 -10 chicken thighs (i prefer bone in, but skinless) |
4 apples, cut in thick wedges (you don't want a soft apple like mcintosh, i like a gala or fuji apple) |
6 -8 small onions (cut in half or quarters depending on the size) |
1/2 cup white wine (you can always sub with chicken broth) |
1 cup apple cider |
1 teaspoon lemon juice |
salt |
pepper |
2 -3 sprigs fresh thyme |
1 cup apple jelly |
1 1/2 teaspoons garlic, minced |
1/2 teaspoon dried thyme |
Directions:
1. Glaze - Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium. This will warm it up just enough so the jelly is easier to brush on the chicken.
2. Chicken - Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
3. Apples - Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
4. Casserole - In a 13x9 pan, spray well with a non-stick spray and add the chicken. Add the apples and onions around the chicken. Mix the wine, cider, salt and pepper and pour over the apples and onions. Break up the sprigs of thyme and lay around the chicken.
5. Glaze - Brush each of the chicken thighs with the glaze.
6. Bake - Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
7. Serve - As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you. Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!
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