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Farmhouse Chef Jamie Roasted Chicken Thighs with Sweet Potatoes and Apples Recipe
4 large chicken thighs with skin and bones
4 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon dried rosemary
2 teaspoons fresh ground black pepper
3 cloves minced garlic
2 pounds sweet potatoes, cut into 1 inch cubes
2 large apples, cored and cut into 1 inch strips
2 scallions, roughly chopped, for garnish

Preheat oven to 450°F. Mix olive oil with salt, rosemary, pepper, and garlic. Rub half of the mixture all over chicken — coating all sides. Place chicken on oiled baking sheet and roast until chicken starts to brown and juices are running from chicken (about 30 minutes).

While chicken is roasting, combine potatoes and apples with the rest of your salt/herb/garlic mixture. When thighs have gotten to browned point (but aren’t quite done yet), transfer them out of the oven and set aside. Put your potatoes and apples onto the baking sheet you removed the chicken from. Stir everything around really well to coat with chicken drippings. Put the sheet back in the oven and roast until the potatoes and apples start to soften soften — about 30 more minutes but check a couple of times and stir things so nothing sticks.

When everything is soft, put thighs back in pan on top of potatoes and apples. Make sure to pour all the juices from chicken over everything and return the pan to the oven. Roast everything together until chicken is cooked and vegetables brown — about 15 more minutes.

Serve on a platter topped with chopped scallions.

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