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Submitted by: Cathy Hillier
from Salt Lake City, UT
Originally shared on the web 06/14/2011
5 c. apples, peeled, cored and chopped 1 t. fresh sage, chopped 1/4 t. cinnamon 1/8 t. nutmeg 4 cloves garlic, chopped 1/2 t. salt, divided 8 skinless chicken thighs 1/4 t. pepper
In a large bowl, combine first 5 ingredients with 1/4 teaspoon salt; toss well to coat. Spread on a 15"x10" jelly-roll pan sprayed with non-stick vegetable spray. Season chicken with remaining salt and pepper; arrange on top of apple mixture. Bake, uncovered, at 475 degrees for 25 minutes, or until juices run clear when chicken is pierced with a fork. Makes 8 servings.
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