Happy #foodiefriday! I was recently in the mood for a seasonal dinner but couldn’t seem to think of what to make. In true here’s to trying… form, I took to Pinterest for some foodspiration. I settled on an apple cider marinated chicken for the bulk of the meal since I had a plethora of apples to use and wasn’t in the mood to make a pie (WHAT? Should have made the pie for dessert..). This is a fairly easy recipe that mostly requires a lot of patience above any actual cooking ability.
Apple Roasted Chicken (with a side of roasted potatoes)
3 large boneless chicken breasts
1 lb. baby red potatoes
3 small/medium sweet potatoes
1 apple (I used Macintosh)
1 large onion
2 – 3 cloves of garlic
2 cups apple cider
2 tablespoons Bragg’s apple cider vinegar
1 teaspoon honey
3 & 3 tablespoons olive oil
3 – 4 springs thyme
salt & pepper
1. First you need to marinate your chicken so that it’s deliciously juicy with an extra kick of apple. Toss the chicken breasts in a large Ziploc bag along with the apple cider, apple cider vinegar, honey, 3 TBS olive oil, thyme, juice of the lemon, and salt & pepper. Helpful hint: if you measure your olive oil first – take the same measuring tool to pour the honey into. Your measurement does not need to be exact and the olive oil will coat the surface of the measuring tool so that it doesn’t get stuck.
2. Allow your chicken to marinate (in the fridge – don’t poison yourself) for 2 – 4 hours. The longer you marinate, the tastier your chicken will be. Feel free to marinate all day or all night if you so choose.
3. Pre-heat your oven to 400*F while you prep the potatoes.
5. Toss all of the potatoes with the remaining 3 TBS olive oil and some salt & pepper to taste.
6. Spread the potatoes in a baking dish large enough to fit the potatoes AND chicken.
7. Cut your apple into 8ths – removing the stem and seeds.
8. Cut the onion into 8ths as well. The chunks of onion may fall apart a little bit – that’s okay, just go with it.
9. Rough chop the garlic. This basically means cut it up but don’t make the effort to mince it.
10. Remove your chicken from the marinade and place each piece on top of the potatoes. Don’t throw the marinade away yet!
11. Add the apple slices, onion chunks, and chopped garlic over the chicken and potatoes. You should essentially sprinkle them all over the dish so that they are evenly distributed.
12. Take the remaining marinade and pour some of it over your chicken/potato concoction until it has covered the bottom of the dish about 1/4″ deep.
13. Grab the sprigs of thyme from the marinade and place on top of each chicken breast.
14. Cover your baking dish with aluminum foil and pop in the oven for about an hour.
15. Once the hour is up, uncover the dish and allow the chicken and potatoes to continue cooking for about 10 minutes. Pull it out of the oven once the time is up and allow it to rest for 5 -10 minutes before serving so that it soaks up all of the juices.
**Chicken is considered cooked when it reaches 165*F at its thickest point. Invest in a meat thermometer instead of pulling your chicken out of the oven 20 times to check if it’s done. It also helps give you the confidence to serve your food without being concerned about making someone sick.**
Overall I would say this dish came out really well. You can definitely taste the apple flavor in the chicken and eating the cooked apples on top of the chicken was unexpectedly delicious. I generally gauge the success of my first-time meals on the basis of whether or not my boyfriend will eat them since he was raised on authentic, homemade Italian cooking – so his standards are pretty high. He ate all of his meal and even went back for a little more so..I’m going to call this one a win.