Apple Rosemary Chicken With Green Beans

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Apple Rosemary Chicken with Green Beans recipe, a perfect blend of flavors that will tantalize your taste buds. This mouthwatering dish combines tender chicken marinated in apple and rosemary, creating a harmonious fusion of sweet and savory. The addition of crisp green beans adds a refreshing crunch to the dish. With its aromatic herbs and succulent chicken, this recipe is sure to become a new favorite.

Keywords: Apple Rosemary Chicken, Green Beans, Recipe, Flavorful, Sweet and Savory.

Apple rosemary chicken with green beans recipe details

Apple rosemary chicken with green beans recipe, recipe Rating: 4.7
Number of votes:125

Not gonna lie, this takes a little work. But once you’re chomping this hot, blended medley of chicken and veggies, all the chopping and pouring will have been worth it.
Ready in: 3 hours 25 mins

Ingredients

Serves: 6

• 3 cups apple cider
• 1 onion, sliced
• 1 lemon, sliced
• 4 fresh rosemary sprigs
• 1/3 cup kosher salt
• 1/2 cup packed brown sugar
• 4 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon whole peppercorns
• 2 cups cold water
• 10 bone-in chicken thighs (3 3/4 pounds)
• 1 pound fresh green beans, trimmed
• 3 medium tart apples, cut into wedges
• 1 tablespoon minced fresh rosemary
• 1 tablespoon olive oil
• 1/4 teaspoon pepper

Preparation method

Prep: 30 mins | Cook: 55 mins | Extra time: 2 hours, marinating

1. To make the brine, stir together the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup of the brown sugar, garlic, bay leaf and peppercorns in a heavy Dutch oven. Place over medium heat and bring to a boil. Let mixture simmer to dissolve sugar and salt. Remove from heat.
2. Add the cold water to the cider mixture and let the brine cool. Then put chicken in very large (2 gallon size) plastic resealable bag and pour in sauce to cover. Seal and refrigerate for 2 hours, flipping to coat each side of the meat. Remove from brine.
3. Preheat oven to 400 degrees F and grease a large roasting pan. Cover bottom of pan with beans and apple wedges, then place chicken on the beans and apples. Bake for 40 minutes.
4. Make a glaze by stirring together the rosemary, oil, pepper, and remaining brown sugar in a bowl. Dot chicken with sugar mixture and return to oven, baking for 25 minutes more.