Baked Chicken with Apples
Submitted by mfishc
Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minWhen the leaves start turning and apples are at their peak, this is the kind of dinner that just makes sense.
Chicken pieces get a high-heat roast until the skin is golden and crackling, then the heat drops and they braise in chicken bouillon and apple juice with sliced green beans tucked in alongside.
Diced apples go in during the last stretch so they soften but keep their shape, adding pockets of fruit sweetness through every bite.
The pan sauce is the finishing touch: thickened with a slurry of flour and cinnamon, it turns silky and aromatic with a warm spice note that bridges the savory chicken and the sweet fruit beautifully.
Pro Tips
- Brown the chicken at high heat first to get the skin crispy. That texture holds up even after braising.
- Add the apples only in the last 10 minutes so they stay intact instead of dissolving into applesauce.
- Use a tart apple like Granny Smith for the best contrast against the rich pan sauce.
Ingredients
Directions
Sprinkle both sides of chicken with salt and pepper.
Place chicken on a rack in a shallow open roasting pan.
Bake in hot oven (450 degrees) until browned, about 20 minutes.
Reduce oven temperature to 350 degrees.
Remove chicken and rack; pour off any fat from pan.
Return chicken to pan. Dissolve bouillon in boiling water.
Pour over chicken along with apple juice.
Stir in green beans. Cover and bake 25 minutes. Stir in apple.
Cover and bake 10 minutes longer.
Meanwhile, in small saucepan mix flour with cinnamon.
Blend with 1 tablespoon of cold water.
Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly.
Serve with chicken and vegetables.
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