Five Spice Chicken Thighs With Apples & Sweet Potatoes
Recipe: #25140
November 01, 2016
Categories: Chicken, Onions, Sweet Potato/Yam, Sunday Dinner, Oven Roast, Gluten-Free, High Fiber, High Protein, No Eggs, Bone-in Pieces, Chicken Dinner, more
"This is out of the September 2016 Sunset magazine...it says the seasoning blend called Chinese five-spice adds a warm note without pushing the apples into pie territory, and the apples are tart enough to balance the flavor too. Roasting ingredients together on a pan saves time and reduces cleanup."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (577.6 g)
- Calories 859.1
- Total Fat - 58 g
- Saturated Fat - 17.7 g
- Cholesterol - 320.9 mg
- Sodium - 1010.1 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 5.6 g
- Sugars - 10.6 g
- Protein - 54.2 g
- Calcium - 94.3 mg
- Iron - 5.5 mg
- Vitamin C - 22 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 425°F. Cut off fennel stalks and reserve feathery leaves. Trim base of bulb and any tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.
Step 2
Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange onion and apples over potatoes and sprinkle with 1/4 teaspoon each salt and pepper. Set chicken on top. In a small bowl, combine butter, honey, five-spice, and remaining 1/2 teaspoon salt. Brush onto chicken.
Step 3
Roast 15 minutes then tip pan and baste ingredients with juices (use a bulb baster or wide spoon). Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test). 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top.
Tips
No special items needed.
2 Reviews
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