Baked Rosemary Chicken and Apples
Baked Rosemary Chicken and Apples…
Baked Rosemary Chicken and Apples is a quick and easy dinner that’s big on flavor and presentation! Honeycrisp apples are my favorite kind of apples to use with this recipe – they are so juicy and sweet! It’s the perfect sidekick to the buttery onions, rosemary, and spice! Mmm…delish!
This simple chicken recipe takes about 15 to 20 minutes to prep. Then toss in the oven and let the dish bake for about 40 minutes until the chicken thighs have cooked through and the apples have softened.
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What do you need to make Baked Rosemary Chicken and Apples?
Here is what you’ll need from the grocery store:
- Chicken thighs, 2 pounds chicken thighs (plus 1 tablespoon kosher salt & 1 tablespoon black pepper)
- Honeycrisp apples, 3 medium Honeycrisp apples – cored and sliced
- White onion, 1 large white onion – sliced
- Apple cider vinegar, 2 tablespoons apple cider vinegar
- Extra virgin olive oil, 1½ tablespoons extra virgin olive oil
- Kosher salt, ½ teaspoon kosher salt
- Black pepper, ½ teaspoon black pepper
- Fresh rosemary, 2 tablespoons chopped fresh rosemary
- Unsalted butter, ½ cup unsalted butter
Topping
- Rosemary, 1-2 sprigs of fresh rosemary – do not chop
On the side
- Brown rice, white rice, or wild rice (or your favorite variety)
How to make Baked Rosemary Chicken and Apples:
- Preheat your oven to 350° F. Preseason the chicken thighs with salt and pepper, then seal the chicken in a plastic ziplock bag, and refrigerate while the remaining ingredients are prepped.
- Add sliced Honeycrisp apples and onions to a medium mixing bowl. Toss together with olive oil, apple cider vinegar, salt, pepper, and rosemary. Combine well. Then transfer to a large cast-iron skillet.
- Arrange the seasoned chicken on top of the apples and onions, in the cast-iron skillet. Top the chicken with slices of butter. Layer sprigs of rosemary to the top, gently pressing down about halfway into the fruit and veggies.
- Bake in the oven for 40 minutes. Serve over a bed of brown rice.
Our Favorite
Chicken Recipes
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Baked Rosemary Chicken and Apples
Equipment
- Mixing bowl, medium
- Plastic ziplock bag or glass container with lid
- Cast-iron skillet, 10 to 12-inch
- Tongs
Ingredients
- 2 lbs chicken thighs
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 3 medium Honeycrisp apples , cored and sliced
- 1 large white onion , sliced
- 2 tbsp apple cider vinegar
- 1½ tbsp extra virgin olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp chopped fresh rosemary
- ½ cup unsalted butter
- 1-2 sprigs fresh rosemary , do not chop
Instructions
- Preheat oven to 350° F. Preseason the chicken thighs with salt and pepper, then seal the chicken in a plastic ziplock bag, and refrigerate while the remaining ingredients are prepped.
- Add sliced apples and onions to a medium mixing bowl. Toss together with olive oil, apple cider vinegar, salt, pepper, and rosemary. Combine well. Then transfer to a large cast-iron skillet.
- Arrange the seasoned chicken on top of the apples and onions, in the cast-iron skillet. Top the chicken with slices of butter. Layer sprigs of rosemary to the top, gently pressing down about halfway into the fruit and veggies.
- Bake in the oven for 40 minutes. Serve over a bed of brown rice.
Notes
© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!
Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.
