Recipe Background
The harvest is moving from the farm to the table... your table that is! Harvest Roasted Chicken features delicately and beautifully seasoned chicken roasted in a bed of autumn goodies, including tender potatoes and juicy apples. Poultry succulence enchants every bite, with fruits and vegetables cooked right alongside the meat. Harvest Roasted Chicken allows your taste buds to enjoy the fruits (literally) of your kitchen labors — although thankfully this dish is almost no labor at all!
The harvest is moving from the farm to the table... your table that is! Harvest Roasted Chicken features delicately and beautifully seasoned chicken roasted in a bed of autumn goodies, including tender potatoes and juicy apples. Poultry succulence enchants every bite, with fruits and vegetables cooked right alongside the meat. Harvest Roasted Chicken allows your taste buds to enjoy the fruits (literally) of your kitchen labors — although thankfully this dish is almost no labor at all!
Ingredients
- 2 tablespoons butter
- 1 large onion sliced
- 1 teaspoon salt plus more, to taste
- 4 teaspoons white sugar
- 5 medium apples peeled and cored, cut into 1/4-inch-thick slices
- 1 pound Yukon Gold potatoes optionally peeled and cut into 1/4-inch-thick slices
- 6 chicken thighs bone-in and skin-on
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped, plus more, to taste, whole sprigs, for garnish
- ground black pepper to taste
Directions
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang on two of the sides.
- In a skillet over medium heat, melt the butter.
- Add the onions and the extra salt to the melted butter and sauté for 2 minutes.
- Add the sugar to the onions and cook until the onions are translucent but not browned, about 6-8 minutes.
- Transfer the skillet from the heat.
- Evenly add the apple slices, the potato slices, and the onion mixture to the prepared baking pan.
- In a large bowl, add the chicken thighs and the olive oil and toss to coat.
- Evenly sprinkle the coated chicken thighs with 2 tablespoons of the fresh rosemary, 1 teaspoon of the remaining salt, and the black pepper and toss until the chicken thighs are thoroughly coated.
- Nestle the seasoned chicken thighs between the potato mixture in the prepared baking pan.
- Roast the chicken mixture until the thighs reach an internal temperature of 165 degrees F and the potatoes are tender, about 1 hour.
- Plate the chicken thighs with the potato mixture.
- Serve garnished with the extra rosemary sprigs.
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