3 tablespoons extra virgin olive oil
1 package of chicken thighs
1 teaspoon Kosher Salt
1 teaspoon black pepper
2 teaspoons parsley
2 teaspoons rosemary
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons dried mustard
1-1/2 pounds baby russet potatoes, quartered
3 Gala apples, cut into large slices
1 large white onion, julienned (about 2 cups)
1/2  fresh lemon
2 (14 ounce) cans Manischewitz® Chicken Broth
1/2 cup apple juice

Apple Roasted Chicken Thighs


Pre-heat oven to 425 degrees F.
Pour the olive oil into the bottom of a Dutch oven or chicken roaster pan.
Lay all the chicken pieces in the bottom of the pan.

In a small bowl, mix Kosher salt through dried mustard together.
Sprinkle and rub the spice mixture evenly over the tops of the chicken pieces.
Cover the chicken with the potato and apple slices.
Add the julienned onions, covering as much of the chicken as you can.

Pour the chicken broth and apple juice over the chicken mixture.
Drizzle an additional 1 teaspoon olive oil and squeeze the half lemon over chicken.

Cover and bake 1.5 to 2 hours.
Check midway through to be sure liquid has not totally evaporated. (If necessary add more chicken broth or apple juice to the pan).

TIP: Serve with a side of steamed broccoli or jelled cranberries.