Sheet Pan Chicken with Apples and Honey Glaze
Adapted from Healthy Foodie
Chef Judi Gallagher
SARASOTA, FL (WWSB) - First there were pressure cookers then slow cookers and instapots. The best trend happening right now is sheet pan cooking. Less pans and pots than normal cooking but oven cooking to me beats crock pit every time.
Bringing your chicken legs overnight will help them burst with juiciness.
You can use quartered chickens if you prefer a mix with bone in breasts but the chicken legs are so flavorful and VERY cost effective.
- 4 large chicken legs
- 2 large gala apples, cored and sliced
- ½ cup pecan halves
- 3TBSP melted ghee (clarified butter)
- 3TBSP. honey (orange blossom if possible)
- 1 TBSP Dijon mustard
- 1 TBSP apple cider vinegar
- 1 TBSP finely chopped fresh thyme
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ tsp chili pepper flakes
- 1 sweet potato peeled and sliced
- ½ orange sliced thin for garnish
Brine: 4 cups water
(Make the brine and chill before adding chicken legs.) Place your legs to brine in a solution consisting of 4 cups of water, 3 TBSP brown sugar and 2 tablespoons of kosher salt.) Brine chicken overnight. You may substitute apple cider for the water.
Preheat oven to 425 degrees.
Pat the chicken legs dry; arrange them on the baking sheet. Place the apple slices and pecans around the chicken and the sweet potato.
Combine the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, fresh ground black pepper and chili pepper flakes in a small bowl and mix with a whisk or fork until well combined.
Pour that over the chicken and apples and rub it well with your fingers.
Place in the oven and bake for 35 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
Serve on a platter with wilted greens and thinly sliced oranges.