Chicken Thighs with Roasted Apples and Garlic

Randy Mayor; Melanie J. Clarke

Baking then mashing the apples creates a flavorful, chunky sauce for the chicken—and lets you sneak more fruit into your diet, too. Skin the thighs to keep this dish healthy, and feel free to leave bits of peel on the apples to make this rustic dish even more colorful and rich in fiber.

Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 20%
  • Fat: 5.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 25.9g
  • Carbohydrate: 26.6g
  • Fiber: 3.5g
  • Cholesterol: 107mg
  • Iron: 1.7mg
  • Sodium: 405mg
  • Calcium: 30mg

Ingredients

  • 5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 garlic cloves, chopped
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 8 chicken thighs (about 2 pounds), skinned
  • 1/4 teaspoon black pepper
  • Chopped parsley (optional)

Preparation

  1. Preheat oven to 475°.
  2. Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.
  3. Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.
  4. Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.
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