Roasted Chicken Thighs with Apples and Sage

  • 8-10 chicken thighs, bone-in and skin on
  • 1-2 firm apples, cored and sliced very thinly
  • Grated lemon peel
  • Salt and pepper, to taste
  • ¼ c. fresh sage leaves

Preheat the oven to 425° F.

In a large, heavy-bottomed oven-proof pan, arrange the chicken thighs so that they fill it. Press the apple slices between the chicken thighs and sprinkle the tops of the thighs evenly with grated lemon peel, salt, and pepper.

Roast in the preheated oven for 30 minutes before reducing the temperature to 300° F. Add the sage leaves to the pan - lightly crush them between your fingers - and roast the chicken for an additional 20 minutes. Allow the chicken to rest for a few minutes before serving.

  • Yields: 4-5 servings, depending on how many thighs you roast
  • Preparation Time: 1 hour

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