Homemade Apple Orchard Chicken
A heartwarming dish that combines tender chicken with the sweetness of apples and savory herbs, perfect for weeknight dinners or family gatherings.
Equipment
- Skillet
- Oven
Ingredients
Main Ingredients
- 4-6 pieces Bone-in Chicken Thighs Approximately 1.5 to 2 pounds.
- 2-3 medium Apples Preferably Granny Smith or Honeycrisp, sliced into wedges.
- 1 medium Onion Finely chopped.
- 3-4 cloves Garlic Minced.
- 1 cup Low-sodium Chicken Broth
- 2 tablespoons Extra Virgin Olive Oil For sautéing.
- 2 teaspoons Fresh Thyme
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the olive oil and heat until shimmering.
- Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown.
- Flip the chicken and add the chopped onions, sautéing for about 3 minutes until translucent.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze.
- Add the apple wedges and thyme, mixing gently with the chicken and onions.
- Season with salt and pepper to taste.
- Transfer the skillet to the oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let it rest for about 5 minutes before serving.
- Garnish with additional fresh thyme if desired and serve warm.
Notes
For variations, consider adding dried cranberries, using boneless chicken, or serving over rice or mashed potatoes.