Rosemary Chicken and Apples Dinner Recipe

Sneak some fruit into dinner with roasted apples that perfectly complement aromatic chicken. Plus, get lunch out of the leftovers!
By Marge Perry



Rosemary Chicken and Apples Dinner Recipe

Serves 4 | Total time: 45 min


  • 6 garlic cloves, minced and divided
  • 1 Tbsp fresh rosemary, chopped
  • 3 lb bone-in chicken thighs
  • ½ tsp salt
  • 1 tsp black pepper
  • 2 tsp honey
  • 1 tsp balsamic vinegar
  • 4 apples, cut in ½" chunks


  1. Preheat oven to 425°F. Coat a shallow baking sheet with cooking spray.
  2. Combine three cloves garlic with rosemary.
  3. Spread rosemary-garlic mixture under the skin of each thigh; season with salt and pepper.
  4. Whisk together honey and vinegar until smooth.
  5. Mix three cloves garlic with apples and spread on bottom of pan; top with chicken, leaving room between each thigh.
  6. Place in the center of the oven and roast 15 minutes; remove from oven and brush chicken with honey mixture. Return to oven and cook until a meat thermometer reads 165°F, about 15 to 20 minutes. Remove from oven and transfer to a platter.
  7. Use a large fork to coarsely mash apples; serve alongside chicken.

Side dish: While the chicken roasts, whip up some sauteed spinach with onion and olive oil.

Next Day's Lunch: Chicken Cheddar Wraps

  • You’ll need: lettuce, whole-wheat tortillas, shredded carrots, sliced chicken, reduced-fat Cheddar 
  • To make: Place lettuce on tortilla. Top with shredded carrots, chicken, and cheese. Roll tightly and wrap in plastic wrap.
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