I love cooking with chicken thighs because:
. Chicken thighs are so forgiving if overcooked. They remain moist and delicious.
. They are easy to cook and take on the flavors you add to your dish.
. They are inexpensive making them a great go-to dish all week long.
This dish is no exception. Fast, easy and everything cooks together on one sheet pan. I do like to crisp up and brown the chicken skin first in a skillet plus it gives me time to create more flavor in the chicken. You could easily add other vegetables or additional veggies to this dish. Baby carrots, sweet potatoes and broccoli would all work great.
The use of the specialty oil and vinegar is key to this dish. The flavors are fabulous and bring the whole dish together. You can purchase them right online in my shop. Be sure to use the discount code: mycuratedtastes at checkout for an immediate 15% discount. If you order $100 of product, they also include free shipping.
If you like this recipe, be sure to try the others made with this same flavor combination. My Herbed Goat Cheese, Mushroom and Apple Bruschetta, my Turkey Sausage and Apple Dressing and my Red Apple & Chicken Salad with Nut Clusters are all great uses of the flavored olive oil and vinegar.
Roasted Chicken Thighs with Sage, Mushrooms, Baby Potatoes, and Apples
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
CHICKEN
- 4 Bone-in, skin on Chicken thighs
- 1 Tbsp. Wild Mushroom and Sage Virgin Olive Oil
- 1 Tbsp. Butter
- Kosher Salt and Freshly ground black pepper
VEGGIES & APPLES
- 8 Oz. Sliced button mushrooms
- 1/2 Medium Onion, sliced into half moons
- 8 Oz. Baby red potatoes, cut in half
- 1 Honey Crisp apple, cut into large chunks
- 2 Tbsp. Wild Mushroom and Sage Virgin Olive Oil
- Kosher Salt and Freshly ground black pepper
- 1 1/2 Tbsp. Red Apple Balsamic Vinegar
- 1 Tbsp. Fresh Sage leaves, chopped
- Whole fresh sage leaves to serve
- Flaky salt (optional)
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and put to the side.
- In a large bowl, add mushrooms, potatoes and onions. Drizzle with one and a half tablespoons of the wild mushroom and sage olive oil. Sprinkle liberally with salt and pepper. Toss to combine. Add the chopped apples and toss again. Dump onto the prepared baking sheet and make room in the center for the chicken thighs.
- Heat a cast iron skillet on the stove with one tablespoon of the wild mushroom and sage olive oil and one tablespoon of butter.
- Sprinkle the chicken thighs liberally with salt and pepper (skin side up). When the skillet is very hot, place the chicken thighs in the skillet, skin side down to brown for about five minutes. Be sure to season the underside with salt and pepper. When golden brown, flip and remove the thighs to the waiting baking sheet. Sprinkle the chopped sage leaves over the chicken and veggies.
- Place the baking sheet in the oven and roast for 45-50 minutes. Remove from the oven and drizzle the veggies and chicken with the red apple balsamic vinegar. Put back in the oven for another 10 minutes.
- Taste your veggies. If needed, sprinkle with flaky salt. Place your chicken thighs and vegetables on a platter with fresh sage leaves. Serve to your guests and enjoy.
