5 Cups peeled and chopped apples (preferably Braeburn or Gravenstein)
1 Tsp chopped fresh sage
1/4 Tsp ground cinnamon
1/8 Tsp ground nutmeg
4 Cloves of garlic, chopped
1/2 Tsp salt
Cooking or olive oil mister
8 Chicken thighs
1/4 Tsp fresh ground black pepper
Preheat oven to 475
Combine apples, sage, cinnamon. nutmeg and garlic. Add salt and stir. Spread the apple mixture on the bottom of a pyrex roasting pan coated with olive oil or cooking spray.
Sprinkle chicken with salt and pepper and arrange on the top of the apple mixture. Bake for 25 to 30 minutes or until chicken is done and apples are tender. Remove chicken and set aside; use potato masher to slightly mash the apple mixture and serve with the chicken.Chicken Thighs with Roasted Apples
2 Bone-in chicken breasts (with skin)
2 Sprigs of rosemary (or one large one halved)
1 Clove of garlic
1 Sprig of sage
1 Fresh lemon
1 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
Prepare the chicken by trimming off excess fat. Slightly separate skin from flesh and lightly brush both breasts on the flesh with olive oil. Add salt, pepper and coarsely chopped garlic. Slice lemon into whole rings thin enough to slide under the skin. Insert rosemary and sage sprigs between the skin and the flesh and then add one to two lemon slices, press the skin and all ingredients to the flesh slightly to secure. Refrigerate for several hours if possible to increase flavor.
Prepare charcoal for medium to medium-high heat or pre-heat your gas grill to medium or medium-high heat. Place breasts on the grill bone side down, positioning the thicker part of the breasts over the hotter portion of the grill. After about 5-7 minutes flip the breasts so they are skin side down and position the breasts so the thicker portion is still over the hotter portion of the grill. The skin should be fine, but in case it creates flare-ups it may be good to keep a spray-bottle full of water nearby to extinguish flare-ups. After 6 Minutes flip the breasts back to bone side down position and continue to grill them for another 8-10 minutes depending on thickness. On average you will need to grill medium sized bone-in breasts for 22-25 minutes. If the meat is charring slightly you can move the meat toward the cooler sections of the grill. Remove meat from the grill and let rest for several minutes. Remove skin before serving, leaving lemon and rosemary for presentation.
Chicken Breasts, Lemon Slices, Garlic, Sage and Rosemary
Ingredients Stuffed Between Skin and Flesh
Ready for the Grill after Time in the Refrigerator
Lemon, Rosemary, Garlic and Sage Chicken Breasts Fresh from the Grill
