Rosemary Roasted Chicken with Apples and Potatoes
Ingredients
- 2 tbsp butter
- 1 onion large, sliced
- 4 tsp sugar
- 5 medium apples peeled, cored, cut into 1/4 inch slices
- 1 lb Yukon Gold Potatoes cut into 4 inch slices
- 2 tpsp olive oil
- 6 bone-in, shin-on chicken thighs
- 2 tbsp fresh rosemary chopped
- ground black pepper to taste
- salt to taste
- cooking spray
Instructions
- oven to 400 degrees. Spray the top and bottom parts of a broiler pan with cooking spray.
- butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
- apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
- olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
- in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.