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Rosemary-Roasted Chicken with Apples and Potatoes
Rosemary-Roasted Chicken with Apples and Potatoes
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Rosemary chicken thighs roasted with apples, potatoes, and sweet onions - a delicious fall dish.
Ingredients:
  • 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
  • 6 bone-in, skin on chicken thighs
  • 2 tablespoons chopped fresh rosemary
  • ground black pepper
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C), then generously coat both the top and bottom parts of a broiler pan with cooking spray.
  • In a skillet over medium heat, melt butter and saute onion slices until translucent without browning, about 6 to 8 minutes. Sprinkle with 1 teaspoon of salt and add sugar. Remove from heat.
  • Arrange apples, potatoes, and sauteed onion slices on the bottom part of the broiler pan. Place the top part of the broiler pan to cover.
  • Coat chicken thighs in a luxurious olive oil bath. Shower generously with fresh rosemary, salt, and pepper. Massage each thigh with the olive oil and seasonings, then elegantly arrange on the broiler pan's top tier.
  • Roast the chicken thighs in the preheated oven until the juices run clear and the thermometer reads 165 degrees F (74 degrees C), about 1 hour. Serve with apples, potatoes, and onion on the side.

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