Sarasota's Savory Roasted Chicken, Apples & Onions

Name: Sarasota's Savory Roasted Chicken, Apples & Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8-10 Thighs, 4-8 serving(s)
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

Submitted by SarasotaCook

"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."

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photo by Zurie

Ready In:: 40mins
Ingredients:: 12
Yields:: 8-10 Thighs
Serves:: 4-8

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
Glaze
1 cup apple jelly
1 ¹⁄₂ teaspoons garlic, minced
¹⁄₂ teaspoon dried thyme

directions

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.
Chicken -- Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
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.
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.
Glaze -- Brush each of the chicken thighs with the glaze.
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.
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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Reviews

An excellent recipe, with its appley flavours -- it smelled heavenly while in the oven! We felt it could do with perhaps a little extra flavour, maybe a seasoned salt instead of plain salt. I used what you prefer -- real cider and wine. The apple jelly made a lovely glaze, and maybe I should have left the chicken in the oven longer, for a darker colour, but after nearly 45 minutes it really was done. I do think your 30 minutes' baking time could be a little short. I used dried thyme as specified, for the glaze, but had to use fresh rosemary for the chicken as fresh thyme was simply not available. Thank you for a great recipe!

Zurie
Such a wonderful fall dinner!! Thumbs up from 4 out of 5 family members (the 5th is notoriously picky). I used a mix of bone-in thighs and legs with Fuji apples. Skipped the fresh thyme on the chicken, simply because I didn't have any and neither did the grocery. I did use dried thyme in the glaze. It definitely took longer than 30 minutes - maybe 45 or 50 - but defintely worth the wait. So tender, very easy to eat with a fork off the bone, but not so tender that it fell off the bone when you picked it up. Just perfect. This will certainly become a staple on our fall and winter menu.

MichMom

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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