Thursday, October 4, 2012

Roasted Chicken with Apples and Garlic

Work has been really busy and getting everything buttoned up outside has left the inside of the house a little worse for the wear.  I come home tired and grumpy (so much so that I texted Dave on Friday to warn him), get dinner and head outside to get a few chores done.

We finished up pretty much over the weekend and then I could look around the house and see how much needs to be done, wow.  I threw dinner in the oven and has some time to vacuum the poodles out from under the living room chairs.  Boy, those dogs shed a lot.

Dinner was ready, we had a warm delicious supper and I wasn't quite so grumpy for the rest of the evening.

Roasted Chicken Thighs with Apples and Garlic
Cooking Light, October 2002


  • 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)
  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.
It's my baby brother's birthday.  A shout out to him!  Happy birthday, brother!

October 4, 2012     Daylight  10 hours, 53 minutes, 57 seconds     Temp. 48º F

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