Roasted Chicken Thighs with Apples and Cinnamon

Fifty Shades of Chicken, p. 96

2 small red apples, cored and cut into 1-inch cubes

1 pound boneless, skinless chicken thighs, cut into 2-inch-wide pieces

2 tablespoons vermouth

2 tablespoons cold butter, cut into cubes

2 garlic cloves, minced

½ teaspoon ground cinnamon

½ teaspoon coarse kosher salt

½ teaspoon freshly ground black pepper

Crusty bread, for serving

Preheat the oven to 425F. Core the apples and cut into 1-inch cubes.

On a large, rimmed baking sheet, toss together all the ingredients except the bread. 

I was cooking this for company and unfortunately I only got this one photo. But when it's cooked it looks like this - only cooked!

Roast until the chicken is cooked through and the apples are softened, 20 to 25 minutes. Serve with the copious pan juices, with the crusty bread for dunking.

My Rating: 4/5 "This is some tasty comfort food right here - but it's much healthier than your go-to feel-better foods! Apples and cinnamon are a classic combo that add a great flavor to this chicken. You won't regret making this!"