I felt like a mad scientist while I chopped, and diced ingredients for my roasted chicken thighs and side dishes. You see, one can eat chicken a ‘million’ and one ways. But, without the input of certain spices and other ingredients, these dishes can leave a ‘blah’ taste to the taste buds.
I was seeking a chicken dish that would ‘knock’ off my socks in a good way. And, this one did. Thanks to one of fall’s favorites, apples, I was able to turn out a dish that was savory, a little sweet and tart and left my taste buds seeking more.
Overnight, I marinated my chicken thighs with crushed garlic,drizzle of olive oil, salt, black pepper, paprika, fresh thyme. On the day of cooking, I hauled my apples in the mix. After all, they were there perched in that red dish, waiting to be devoured. I surprised them and I made a quick home-made apple sauce out of them. With a few squeeze of honey, cinnamon,pinch of salt and a splash of water, I lowered the heat.
Apples simmered on low until they because softened. I then used my fork to help them along by mashing them. After simmering to the to sauce like consistency, this was placed aside.
Chicken thighs were roasted for approximately 45 minutes at a temperature of 365 degrees fahrenheit turning once.
Home-made apple sauce was then smothered on each thigh and then placed back inside the oven for another 15 minutes at 410 degrees.
I served chicken thighs smothered in apple sauce with a serving of fall greens consisting of sautéed brussels sprouts and broccoli with dried cranberries.