Roast Chicken With Apple Slaw Recipes

SUNNY'S APPLE-CHICKEN RANCH SLAW

Steps:

• Mix and rest. In a large bowl, whisk together vinegar and sugar until dissolved. Stir in Hidden Valley® Original Ranch® Dressing and celery seed. Taste and season with salt and pepper. Add chicken, cabbage, carrots, apples, red onion and raisins. Toss well to combine then cover and let sit at least 1 hour before serving.

LEMON-HERB GRILLED CHICKEN WITH APPLE, CELERY AND SNAP PEA SLAW

Steps:

• For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.
• For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
• In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.
• Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.
• Serve the chicken with the slaw.

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
• Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
• Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
• Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.