Recipe: Baked Rosemary Chicken with Apples

A good all in one dinner that can be paired with pasta, potatoes, biscuits or a big side salad. While it has to marinade and cooks for 90 minutes, it’s a slow but low effort meal. I don’t know why but adding the apples makes it seem fancy but this recipe would be especially nice for a dinner party or a weeknight.

Baked Rosemary Chicken with Apples
Serves 4
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Prep Time
2 hr
Cook Time
1 hr 30 min
Total Time
3 hr 30 min
Prep Time
2 hr
Cook Time
1 hr 30 min
Total Time
3 hr 30 min
Ingredients
  1. 1/4 cup cider vinegar
  2. 2 tablespoons honey mustard
  3. 2 tablespoons olive oil
  4. 4 cloves garlic, minced
  5. 1 teaspoon kosher salt
  6. 1 tablespoon finely chopped fresh rosemary
  7. 2 1/2 pounds boneless skinless chicken thighs
  8. 1 large honeycrisp apple, fuji or gala apple, cored and cut into 1/2 inch thick wedges
  9. 2 large shallots, quartered
  10. 1/4 cup your favorite white wine
Instructions
  1. In a resealable plastic bag, combine the vinegar, honey mustard, olive oil, minced garlic, salt and rosemary. Add the chicken to the bag, seal it tightly, and swish it around to coat all the chicken with the marinade. Refrigerate the chicken for at least 2 hours, or overnight.
  2. Preheat the oven to 375°F.
  3. Transfer the chicken and marinade to a 9x13 inch baking dish.
  4. Tuck the apple and shallot pieces in between the chicken thighs and pour the white wine over top of everything.
  5. Bake for 1 1/2 hours, until the chicken is tender and golden brown.
Adapted from Food Fanatic
Adapted from Food Fanatic
Mab Made Food http://www.mabdese.net/bento/

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