Roasted Chicken with Apples and Bell Peppers

Recipe:

Ingredient notes:

• Chicken legs. You can roast any part of the chicken for this recipe. If you are using chicken breast fillets, you will need to reduce the cooking time to about 25 minutes. You can also roast duck legs or turkey drumsticks.
• Apples. For this recipe, it is best to use sweet and sour varieties of apples that do not turn to puree after baking. This means their flesh should be firm, not mushy. Choose varieties such as Gala, Fuji, or Granny Smith.
• Bell peppers. This ingredient can be supplemented with butternut squash and red onions – they will complement the flavor well. However, you can roast chicken with just apples and it will still be delicious.
• Thyme. You can use it either fresh or dried. In the latter case, it is enough to add 1/2 teaspoon of dried thyme to the chicken.
• Paprika. I use smoked Hungarian paprika here, which definitely gives the dish a twist. If you don’t have smoked paprika, you can use regular sweet paprika.
• Garlic. In this case, fresh garlic can be replaced with dry granulated garlic, depending on the situation and preference. You will need 1/2 teaspoon of granulated garlic.

Let’s start cooking.

Cut chicken legs into thighs and drumsticks. Cut bell peppers into medium pieces. Chop the garlic coarsely. Core the apples and cut the flesh into 8 slices.

Put the chicken in a bowl, add half of the vegetable oil, salt and half of the paprika. Stir and leave for 30 minutes.

In a second bowl, combine the remaining ingredients.

Stir to combine.

Transfer the chicken, peppers, and apples to the baking dish. Add the thyme sprigs.

Roast in a preheated oven at 190°C ( 375°F) until the chicken is cooked through, about 40-45 minutes.

Serve.

Enjoy!