8 skin-on,bone-in chicken thighs
2 T. olive oil
Salt and pepper
1 large head, plus 4 cloves garlic cut in thirds
2 large onions, chopped in large chunks
3 cooking apples, cut in large chunks
16 small red potatoes, halved
1 T. thyme
1 T. rosemary
2 lemons, quartered
1 bag fresh green beans
Directions: Preheat oven to 435 degrees. Cut off the end of the large head of garlic.
Drizzle with olive oil, wrap in foil and place in oven while preparing the rest of the
dish.
In large Dutch oven, drizzle olive oil and heat. Salt and pepper the chicken. Place
chicken skin side down in oil and brown until skin is crispy. Turn and brown the
other side for a minute or so. Remove chicken from oil and set aside.
In oil, add chopped onion and four cloves of garlic. Cook until slightly softened.
Add apples to mixture. Lightly salt and pepper the onion, garlic, apple mixture and
add the thyme and rosemary. Continue cooking another 2 minutes. Remove mixture
to another bowl and set aside.
In oil, add potatoes. Cook for a few minutes until some sides of the potatoes are
brown and the potatoes have begun to soften. They will not be fully cooked.
Add back to Dutch Oven the onion, garlic and apple mixture. Combine with
potatoes and green beans. Place chicken pieces in mixture. Retrieve garlic head
from oven. Place semi-baked garlic head in the middle of the dish. Place six lemon
quarters in the dish. Squeeze juice from two remaining quarters over the dish.
Sprinkle some rosemary, thyme, salt and pepper over the dish. Cover and place in
oven. Bake 35-40 minutes.
Comment: Great one pot dinner. Have some fresh bread for sauce.
