- 5 cups apples, peeled, cored and chopped
- 1 teaspoon fresh sage, chopped
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 cloves garlic, chopped
- 1/2 teaspoon salt, divided
- 8 skinless chicken thighs
- 1/4 teaspoon pepper
How to Make It
In a large bowl, combine first 5 ingredients with 1/4 teaspoon salt; toss well to coat.
Spread on a 15"x10" jelly-roll pan sprayed with non-stick vegetable spray. Season chicken with remaining salt and pepper; arrange on top of apple mixture.
Bake, uncovered, at 475 degrees for 25 minutes, or until juices run clear when chicken is pierced with a fork.