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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.