Photo by: Randy Mayor; Melanie J. Clarke

ck - Chicken Thighs with Roasted Apples and Garlic

Baked apples and chicken combine for an autumnal meal that's ready in less than 45 minutes.

  • Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture)


  • 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 none garlic cloves, chopped
  • 1/2 teaspoon salt, divided
  • none Cooking spray
  • 8 none chicken thighs (about 2 pounds), skinned
  • 1/4 teaspoon black pepper
  • none Chopped parsley (optional)


Preheat oven to 475°.

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.

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.

Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.

Nutritional Information

Amount per serving
  • Calories: 257none
  • 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

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ck - Chicken Thighs with Roasted Apples and Garlic Recipe