SHEET PAN APPLE CINNAMON CHICKEN

SHEET PAN APPLE CINNAMON CHICKEN

Fried chicken with apple and cinnamon takes your typical chicken and potato recipe for lunch and picks it up, oh, about 3 tags? 4? 4.83 maybe? Chicken thighs are pickled in apple cider, apple cider vinegar and cinnamon, and then baked on sweet potatoes, apples and chard. The aroma of apples and cinnamon in your kitchen is just one plus. You will get juicy chicken thighs, tender vegetables and a light sweetness from apples. This is a pleasant celebration for the crowd, to create a happy family that happens to be paleo, gluten free, grain free and for Whole30!

Tasty recipe with apples

I'm going to blow you up for a second: some people don't like apple pie. I know! I'm going to confess something: I'm kind of like one of those people. I am just very picky about baked apples and not sure if pie is the best way to show them. But I love baked apples in a different way, like a cake. (I know: a cake, not a pie? Yes.) But I especially like delicious recipes with apples. And in this leafy Apple Pan Cinnamon Chicken, they become tender, but not soft. Their delicate sweetness goes well with sweet potatoes and balances the spicy chard and shallots. Cooking with apples is a new pastry with apples.

Ingredients

1 cup 100% apple cider or apple juice

2 tbsp. L. apple cider vinegar

2 tsp. Ground cinnamon

1.5 tsp. Shallow sea salt, plus 2 tsp. Divided

1 tsp. Ground black pepper plus 1/2 tsp. and more for chicken, divided

2.5-3 kg. bone and skin chicken thighs (approx. 8 or 2 per person)

2 pounds any chard (about 1-2 large bouquets, depending on their size)

1.5 kg sweet potatoes (about 3 medium)

4 shallots

1 apple, any you like

1/4 cup avocado oil or olive oil

sea ​​salt

3 tbsp. L. fresh thyme, coarsely chopped (optional)

Instructions

1. Beat apple cider, apple cider vinegar, cinnamon, 1.5 tsp. Salt and 1 tsp. In a large bag with a zipper or in a resealable container. ground black pepper. It takes a little effort to mix with cinnamon, but it gets there. Reserve 1/4 cup of marinade separately.
2. Add the chicken thighs to the marinade and mix. If you are using a bag, squeeze out air, close, and then massage and turn the bag over. Let the chicken marinate on the counter for an hour or until night in the refrigerator, turning the chicken halfway during the marinating. Bring to room temperature if it is in the refrigerator.
3. Preheat the oven to 425 degrees.
4. Rinse and dry the Swiss chard (it does not have to be completely dry). Trim and discard the bottom of the stems. Separate the leaves from the stems and roughly chop both. Add them to the pan.
5. Peel sweet potatoes and chop approx. 1/2 cube. Peel and chop the shallots. Kernel and slice an apple. Add all this to a baking sheet. Mix with oil, 2 tsp. Sea salt and approx. 1/2 tsp. Freshly ground pepper. Just when you think everything is covered, take an extra 30 seconds to really make sure. Lay on a baking sheet, tending to one layer as much as possible. This may seem too big, but the chard will decrease during cooking. This is normal if some chard leaves stick out.
6. Remove the chicken from the marinade and place it on top of the vegetables. Discard the marinade. Gently pat the chicken dry with a paper towel and sprinkle with sea salt and freshly ground black pepper. Bake for 25-32 minutes, depending on their size, until the instant thermometer or probe shows 175 degrees (make sure that the thermometer only touches meat, not bone).
7. Remove from the oven, sprinkle everything with fresh thyme, if used, and remove the chicken on a plate. Sprinkle the pickled marinade over the vegetables and mix gently. Serve vegetables with chicken.

Notes

• This can also be done in a slow cooker. Cook everything as described above by adding vegetables and chicken to the multicooker insert instead of the pan. Cook over low heat for 5 hours and proceed to the rest of the recipe. If you want to sharpen the chicken skin, cook only the chicken for 3-5 minutes (tick 3 to be safe).
• Leftovers can be stored in the refrigerator for up to 3 days. Preheat, preheat 325 ° in the oven for 10-15 minutes. You can also roast chicken, although the skin will not become as crispy as the first time.

This article is adapted from this site.