Roasted Chicken Thighs with Apples & Sweet Potatoes

Sep 12, 2016 | Recipes | 0 comments



~ 1 small fennel bulb with feathery stalks

~ 3/4 lb. sweet potatoes, peeled and cut into 1/4 inch slices

~ 1 tsp. sea salt

~ 1/2 tsp. pepper

~ 1 med. red onion, cut in to 1/4 inch slices

~ 2 large Granny Smith apples (or any tart variety), unpeeled, sliced into 1/4 inch slices

~ 6 bone-in chicken thighs (about 2 1/2 – 3 lbs. total)

~2 T butter, melted

~ 1 tsp. honey

~ 1 1/2 tsp. five spice powder (Chinese five spice) *


  1.  Preheat oven to 425 degrees.
  2. Cut off fennel stalks and set feathery leaves aside.  Trim base of bulb and any tough outer layers.  Cut the bulb in half lengthwise, cut out core in a V, then cut into wedges.
  3. Oil a large rimmed baking sheet.
  4. Arrange sweet potato slices and fennel in a single layer.  Sprinkle with half the salt and pepper.
  5. Arrange red onion and apple slices over potatoes and fennel.  Sprinkle with remaining salt and pepper.
  6. Place chicken thighs on top of seasoned apples and onions.
  7. In a small bowel, combine butter, honey and five spice.  Brush onto chicken thighs.
  8. Roast for 15 minutes, then baste all ingredients with the juices using a baster or large spoon.
  9. Continue to roast until chicken thighs are nicely browned and no longer pink at the bone – about 15-20 minutes.
  10. Remove from oven when done.  Baste chicken, apples, sweet potatoes again.  Garnish with reserved fennel leaves.

*Chinese five spice is a combination of cinnamon, fennel, clove, star anise and white pepper.  You can purchase it as “five spice powder” or “Chinese five spice” at any grocery store.  It adds a warm fall flavor.

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