A comforting dish that brings together all the flavours of fall! This roasted chicken with apples, balsamic vinegar and rosemary strikes the perfect balance between sweet and savoury. With golden potatoes and a flavourful sauce, it's a simple yet delicious recipe, perfect for a family dinner or effortless entertaining.
Prep time: 10 minutes
Cook time: 45 to 50 minutes
Servings: 4
INGREDIENTS
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15 ml (1 tbsp) maple syrup
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2 to 3 garlic cloves, minced
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A few sprigs of fresh rosemary, chopped
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3 skin-on chicken legs, separated into thighs and drumsticks, or 6 large skin-on chicken thighs
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Salt and pepper, to taste
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1 yellow onion, thinly sliced
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About 10 baby or fingerling potatoes, halved
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2 to 3 apples, cut into wedges
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic and rosemary. Set aside.
- Generously season the chicken with salt and pepper. Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for a few minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, sauté the onion for 1 to 2 minutes. Add the potatoes and apples, stirring to coat them in the pan juices.
- Place the chicken over the vegetables and pour the balsamic sauce over everything, making sure to coat the chicken pieces evenly.
- Transfer to the oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. If desired, baste the chicken with the pan juices halfway through cooking.
- Serve directly from the skillet, spooning the balsamic sauce over the chicken and serving alongside the roasted apples, potatoes and onions.
