This recipe pairs moist dark meat with roasted apples for a flavorful fall meal
We didn’t have Columbus Day off here at SHAPE, but a group of my friends went apple picking with their free Monday and promised to bring me back a sack of fresh-picked apples—and a cider donut or two. I just know I’m going to end up with more apples than I can handle so I’m planning on a few creative ways to use them all up while they’re at their prime. Tomorrow’s dinner plan is this roasted apple-rosemary chicken thighs recipe from Melissa Clark. It’s packed with protein and really affordable to make!
Roasted Apple-Rosemary Chicken Thighs
Prep time: 15 minutes
Cook time: 25 minutes
1⁄2 pound tart apples, such as Granny Smith (about 1 large or 2 small)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons white wine
2 tablespoons olive oil
1 1⁄2 teaspoons finely chopped fresh rosemary
2 garlic cloves, minced
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 cups cooked brown rice
1. Preheat oven to 400°F. Core apples and cut into 1-inch cubes. In a large baking pan, combine apples, chicken, wine, oil, rosemary, garlic, salt, and pepper. Toss to coat. Roast for 20 to 25 minutes or until apples are softened.
2. Divide rice evenly among four plates and top with equal amounts of chicken and apples. Pour pan juices over top and serve.
Nutrition score per serving: 275 calories, 10g fat (2g saturated), 32g carbs, 23g protein, 3g fiber, 19mg calcium, 2mg iron, 426mg sodium
What are your favorite unconventional ways to use apples? Please share them in the comments below!
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.