Sunday family dinner coming right up! It doesn't get much better than crispy chicken skin, sweet apples, and savory sage.
What you need
3 apples, cut off the core and cut into large wedges
1 red onion, cut into 1 inch pieces
1 small bunch sage
4 tablespoons Tessemae’s Lemon Garlic
8 chicken thighs (bone in- skin on)
coarse salt and fresh ground pepper
What to do
- Heat your oven to 425. Pat the chicken dry with paper towel. Loosen the skin on each chicken thigh and place one sage leaf under the skin. Press another sage leaf against the chicken skin. Season all over with salt and pepper.
- Heat 1 tablespoon Lemon Garlic in a large, heavy skillet over medium high. Once sizzling, add half of the chicken thighs, skin side down. Cook until deep golden browned and crisp, about 5 minutes. Turn over and cook for a minute or two to lightly brown the other side. Transfer to a plate and repeat with the rest of the chicken.
- Remove skillet from the heat and add the apples and shallots to the fat in the empty skillet. (*Note: If your skillet is not big enough to fit all of the veggies and chicken, scatter the veggies on a large rimmed baking sheet and drizzle the whole thing with a few spoons of chicken fat from the skillet.)
- Place the chicken thighs on top of the apples and shallots. Season everything generously with salt and pepper. Roast until chicken thighs are cooked through and register 165F on an instant read thermometer, about 15 minutes.