Sarasota'S Savory Roasted Chicken, Apples & Onions

• 8 -10 chicken thighs (I prefer bone in, but skinless)
• 4 apples, cut in thick wedges (you don't want a soft apple like McIntosh, I like a Gala or Fuji apple)
• 6 -8 small onions (cut in half or quarters depending on the size)
• 1/2 cup white wine (you can always sub with chicken broth)
• 1 cup apple cider
• 1 teaspoon lemon juice
• salt
• pepper
• 2 -3 sprigs fresh thyme
• Glaze
• 1 cup apple jelly
• 1 1/2 teaspoons garlic, minced
• 1/2 teaspoon dried thyme

1. Glaze -- Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium. This will warm it up just enough so the jelly is easier to brush on the chicken.
2. Chicken -- Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
3. Apples -- Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
4. Casserole -- In a 13x9" pan, spray well with a non-stick spray and add the chicken. Add the apples and onions around the chicken. Mix the wine, cider, salt and pepper and pour over the apples and onions. Break up the sprigs of thyme and lay around the chicken.
5. Glaze -- Brush each of the chicken thighs with the glaze.
6. Bake -- Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
7. Serve -- As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you. Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!

chicken, apples, onions, white wine, apple cider, lemon juice, salt, pepper, thyme, apple jelly, garlic, thyme

Taken from www.food.com/recipe/sarasotas-savory-roasted-chicken-apples-onions-451347 (may not work)