How to make Roasted apples onion and chicken


Technique Tuesday. I love me a sheet pan meal during the week. Its an easy prep and even easier clean up. 

This sheet pan was fall inspired. Roasted apples onion and chicken thighs are leveled up with a simple sauce you can whip up while its all cooking. 

We of course paired this with a chardonnay because at this point we might as well change this page name to

How to make Roasted apples onion and chicken


3 apples, cored and cuts into 6ths
1 large onion cut into 6ths
4 boneless skin on chicken thighs
2 tbsp olive oil
Sat and peper to taste
1 tsp thyme
1 tbsp butter
3 garlic cloves minced
1/4 cup Chardonnay and the bottle for drinking
1 1/2 tbsp creamer of choice
1tbsp minced fresh basil
1: preheat oven to 400. On a rimmed baking sheet spread apple slice and onion ( reserve one 6th slice of onion). Nestle in chicken thighs skin side up. Top with olive oil, salt pepper and thyme. Put in preheated oven for 30minutes

2: minced left over onion slice. In a pan heat 1 tbsp butter on medium high. When butter is frothy put in onion and minced garlic. Stir until onion is translucent around 3 minutes. Deglaze pan with chardonnay, stir until sauce reduced by half. Stir in creamer and basil until incorporated. Remove from heat

3: after 30 minites, switch oven setting to low broil. Broil for three minutes for some crispy skin. Remove from oven

4: Divide between four plates and aerve with a big glass of @breadandbutterwines Chardonnay. Have any extra glass after dinner to celebrate the easy cleanup

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