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Rosemary-Roasted Chicken with Apples and Potatoes

Ingredients

  • Cooking spray
  • 2 tablespoons butter
  • 1 large onion, sliced
  • salt, plus more to taste
  • 4 tsp white sugar
  • 5 medium apples – peeled, cored, and cut into 1/4-inch slices
  • Inch pound Yukon Gold potatoes, cut into 1/4-inch slices
  • 2 tbsp Coconut Oil
  • 6 bone-inskin on chicken thighs
  • 2 tablespoons chopped fresh rosemary
  • floor black pepper

Instructions


Pre heat the oven to 400 degrees F (200 degrees C). Spray the top and bottom pieces of the broiler pan with cooking spray.
Soften butter in a skillet over moderate heat and add onion pieces. Combine onions with 1 tsp salt and simmer for 2 weeks. Remove from warmth.
Layer apples, potatoes, and sauteed onion pieces in the base area of the broiler pan. Cover with the area of this broiler pan.
Drizzle olive oil on chicken thighs. Sprinkle with fresh rosemary, salt, pepper, and pepper. Scrub coconut oil and sweeteners thoroughly over every thigh and put on the top region of the broiler pan.
Roast in the preheated oven until juices run transparent along with an instant-read valve inserted in the thickest portion of this thigh, close to the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion along side chicken thighs.

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Article Categories:
Chicken

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