Chicken Thighs with Roasted Apples and Garlic

My four month old learned to roll over this past week. I was one proud mama the first time I saw her do it and we sat there grinning at each other for a few mintues. Then it dawned on both of us that she was now on her stomach and the tummy isn't her favorite place to be. After a few minutes of some frustrated screeching into the carpet (I didn't even know she could make those kind of noises) I had pity on her and rolled her back onto her back. She gave me the biggest smile in the world  - and promptly rolled back onto her stomach. Repeat this a few dozen times and you'll see why I needed a dinner that didn't have much hands on time. And why I'm praying that she learns to roll the other way soon.

Luckily, it doesn't get much easier or tastier than this chicken recipe. Roasted chicken? Delicious. Homemade applesauce? Wonderful. A chicken recipe where the roasting and the applesauce are made at the same time and I hardly have to lift a finger? I think I'm in love. Bonus that it includes fresh sage (read:delicious). It uses chicken thighs, and I know some people aren't dark meat fans but in this recipe it is perfect because it stays moist after roasting and tastes wonderful with the applesauce afterward. If you find yourself needing an easy meal that tastes like fall and requires little work, look no farther.

Chicken Thighs with Roasted Apples and Garlic

HeatOvenTo350 Published 10/16/2012
Chicken Thighs with Roasted Apples and Garlic


  • 5 cups chopped peeled Braeburn apples (about 1 1/2 pounds)
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 garlic cloves, chopped
  • 1/2 teaspoon salt, divided
  • 8 boneless, skinless chicken thighs


  1. Heat oven to 475 degrees F.
  2. Combine first 5 ingredients. Add 1/4 teaspoon salt; toss to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.
  3. Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of apple mixture. Bake at 475 degrees F for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.
  4. Partially mash apple mixture with a potato masher; serve with chicken.
Yield: 4 servings
Prep Time: 5 min
Cook time: 25 min
Recipe Source: Cooking Light

9 Click For Comments:

I made something similar to this last night but with pork. I'm more than happy to eat apples with pretty much every meal lately so this sounds like another good one to try!

I remember when my daughter first learned to turn over. I grabbed my gigantic video camera (okay, it was almost 21 years ago!) and every time I turned the camera on, she stopped. The second I stopped recording was when she would turn over!

I am making chicken thighs with garlic tonight - I'll let you know how it turns out. :D

That's exactly what happened when we tried to show her grandparents over video chat! I felt like we needed to trick her into not knowing we were watching. :)

Awesome, now I know what to do with all my leftover apples! :)

Mmmm, dark meat chicken is my favorite! I haven't made b/s thighs in forever and now you have me craving them :) As luck would have it, I'm heading to my in-laws to housesit next week so I can try this without Shane picking out the apples...

awe...how cute. This will be a year of a bunch of firsts! Remember, they are firsts, so you don't get to experience them with her ever again...so enjoy every moment of it! The chicken sounds wonderful. I used to NEVER eat chicken thighs, but I have warmed up to them...


We bumped into your blog and we really liked it - great recipes YUM YUM.
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Best regards,


This is a lovely autumn meal. I really love apples in savory dishes.

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