Rosemary Chicken with Apples and Onions

Elevate your weeknight dinners with this savory and slightly sweet Rosemary Chicken with Apples and Onions. Tender, golden-browned chicken thighs are seared to perfection, then nestled atop a flavorful medley of caramelized onions, fresh apples, and fragrant rosemary. The dish is brought together with a tangy-sweet sauce made from chicken broth, apple cider vinegar, and honey, creating a harmonious balance of flavors in every bite. Perfect for cozy fall evenings or an elegant family dinner, this one-skillet meal is not only easy to prepare but also showcases wholesome, seasonal ingredients. Ready in under an hour, it's a comforting yet refined dish that pairs beautifully with roasted vegetables or crusty bread.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 yellow onion, sliced thinly
• 2 apples (firm varieties like Honeycrisp or Granny Smith), cored and sliced into wedges
• 4 fresh rosemary sprigs
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 3 garlic cloves, minced

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken thighs generously with salt and black pepper on both sides.

Step 3

Heat a large oven-safe skillet over medium-high heat. Add olive oil and swirl to coat.

Step 4

Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown. Flip the chicken over and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, reduce the heat to medium. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until soft and lightly caramelized.

Step 6

Add the apple wedges to the skillet and cook for an additional 3-4 minutes until they start to soften slightly.

Step 7

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Step 8

Pour in the chicken broth, apple cider vinegar, and honey. Stir to combine, scraping any browned bits from the bottom of the skillet.

Step 9

Add the fresh rosemary sprigs to the skillet and arrange the chicken thighs on top of the onion and apple mixture, skin-side up.

Step 10

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced slightly.

Step 11

Remove the skillet from the oven and let the dish rest for 5 minutes before serving.

Step 12

Serve the rosemary chicken hot with the apples, onions, and pan sauce spooned over the top.

Nutrition Facts

Serving size	(1601.2g)

Amount per serving	% Daily Value*
Calories	2592.4

Total Fat 183.4g	0%
Saturated Fat 48.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 6026.4mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 9.0g	0%
Total Sugars 45.8g
Protein 168.7g	0%

Vitamin D 0IU	0%
Calcium 200.7mg	0%
Iron 10.8mg	0%
Potassium 2764.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 26.0%

Carbs: 10.4%