We really like chicken around our house probably because I have so many recipes or the fact that I keep the freezer stocked with chicken.
But sometimes I like to get creative and try new things and this time it really worked out great!
What you need:
6 cloves of garlic, smashed
2 small gala or pink lady apples, cut into 1 inch wedges
2 small or 1 large red onion, cut into 1 inch wedges
1 small bulb of fennel, cut into small wedges
2 tablespoons of olive oil
1 teaspoon of thyme
salt and pepper
4 chicken thighs (I prefer the darker meat, you could also use drumsticks or breasts)
For the glaze:
1/3 cup of honey
1 tablespoon balsamic vinegar
2 teaspoons of thyme
salt and pepper
First heat oven to 475*F. Toss the garlic, apples, onions, fennel and thyme with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a bowl and transfer to a large rimmed baking sheet. (I line my baking sheet with foil.)
To make the glaze, in a glass measuring cup (or small bowl) whisk the honey, balsamic vinegar, thyme, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place chicken amongst the veggies and glaze everything with a portion of the glaze. You are going to bake for 30 minutes total but after the initial 10 minutes you will glaze again, then a last coat of glaze at 20 minutes. No glaze will be applied in the last ten minutes of cooking. So total glazing is three times. *Gosh I hope that makes sense.
Roast until chicken is cooked through and vegetables are golden brown and tender. Allow to cool and then eat!
Mr. KofColors and I paired this delicious dish with Almanac Dog Patch Sour,brewed with cherries and aged in wine barrels.
This delicious dish is perfect for the fall season, super easy and ready fast. Perfectly pair with a great beer or wine. Let me know if you liked it or tried a different variation.