Best 8 Sarasotas Savory Roasted Chicken Apples Onions Recipes

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Embark on a culinary journey to the vibrant city of Sarasota, Florida, renowned for its delectable cuisine. Among its culinary treasures, discover the tantalizing "Savory Roasted Chicken with Apples and Onions," a symphony of flavors that will delight your taste buds. This main course masterpiece features a succulent whole chicken roasted to perfection, accompanied by tender apples and caramelized onions, all infused with a medley of aromatic herbs and spices. The chicken's crispy skin and juicy meat harmonize with the sweet and savory flavors of the apples and onions, creating a harmonious balance of textures and tastes. Dive deeper into this article to uncover not only the recipe for this tantalizing dish but also variations that cater to different dietary preferences, including a vegetarian alternative and a tantalizing apple cider-infused chicken. Get ready to tantalize your taste buds and embark on a culinary adventure that celebrates the vibrant flavors of Sarasota.

Here are our top 8 tried and tested recipes!

SARASOTA'S SAVORY ROASTED CHICKEN, APPLES & ONIONS



Sarasota's Savory Roasted Chicken, Apples & Onions image

Easy flavorful roasted chicken with very little work. This is very versatile as in any cut of chicken will work with this recipe, bone in or not, skin on or not, even a whole chicken, but obviously cooking times will differ. Also, this not a dish that will do well in the crock pot. The key to this dish is the apple glaze on the chicken so don't skip it. The glaze gives a nice golden brown crisp crust which is why this dish really needs to be cooked in the oven. Now for the sauce, I use a mix of white wine and apple cider, but you can use chicken stock instead of either one, but those 2 ingredients make this dish special. Serve this with noodles or wild rice; but I prefer serving this over mashed parsnips or even a simple baked sweet potato on the side.

Provided by SarasotaCook

Categories     Chicken

Time 40m

Yield 8-10 Thighs, 4-8 serving(s)

Number Of Ingredients 12

8 -10 chicken thighs (I prefer bone in, but skinless)
4 apples, cut in thick wedges (you don't want a soft apple like McIntosh, I like a Gala or Fuji apple)
6 -8 small onions (cut in half or quarters depending on the size)
1/2 cup white wine (you can always sub with chicken broth)
1 cup apple cider
1 teaspoon lemon juice
salt
pepper
2 -3 sprigs fresh thyme
1 cup apple jelly
1 1/2 teaspoons garlic, minced
1/2 teaspoon dried thyme

Steps:

  • Glaze -- Add the jelly, garlic and thyme to a small measuring cup and microwave for just 30 seconds on medium. This will warm it up just enough so the jelly is easier to brush on the chicken.
  • Chicken -- Remove the chicken from the refrigerator and let it come to room temperature. Season well with salt and pepper on both sides.
  • Apples -- Slice the apples, peels on, but you can peel them if you want and toss with lemon juice. This will just prevent them from browning.
  • Casserole -- In a 13x9" pan, spray well with a non-stick spray and add the chicken. Add the apples and onions around the chicken. Mix the wine, cider, salt and pepper and pour over the apples and onions. Break up the sprigs of thyme and lay around the chicken.
  • Glaze -- Brush each of the chicken thighs with the glaze.
  • Bake -- Middle shelf in the oven at 375 degrees, uncovered. They will take about 30 minutes, but this will depend on what type and size of chicken parts you are using. As the chicken cooks, make sure to glaze the chicken at least one more time.
  • Serve -- As I mentioned, I prefer mashed parsnips or even a baked sweet potato, but, it is up to you. Most of the sauce will have cooked down, but you can always use any leftover sauce over the onions and apples. ENJOY!

Nutrition Facts : Calories 783.8, Fat 29.1, SaturatedFat 8.1, Cholesterol 157.9, Sodium 184.3, Carbohydrate 95.2, Fiber 7.1, Sugar 66.7, Protein 34.3

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION



Sheet-Pan Chicken With Apple, Fennel and Onion image

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 teaspoons fennel seeds
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

Steps:

  • Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
  • Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
  • Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN SMOTHERED WITH APPLES & ONIONS



Chicken Smothered With Apples & Onions image

This is a delicious and moist chicken that has a sweet apple and onion chunky sauce covering it. Makes your mouth smile from the inside out!

Provided by cfletcher

Categories     Chicken Breast

Time 35m

Yield 2 breasts, 2 serving(s)

Number Of Ingredients 13

2 apples, sliced
1 onion, sliced
2 tablespoons water
1 tablespoon margarine
1 dash cinnamon
1 tablespoon cornstarch
1/4 cup white wine
2 chicken breasts
1 tablespoon margarine
salt
pepper
1 tablespoon brown sugar (optional)
garlic powder

Steps:

  • Heat a sauce pan to medium.
  • Peel and slice the apples into small chunks.
  • Slice the onion.
  • Add the margarine to sauce pan.
  • Add the onions when margarine has melted.
  • Cook until softened - about 5 minutes on medium heat.
  • Add the water, apples and cinnamon and cook until soft - about 10 minutes.
  • If the apples are tart, add 1 tbsp brown sugar.
  • While the apple mixture is cooking, heat a frying pan to medium.
  • Add the margarine.
  • Season chicken breasts with salt, pepper and garlic powder to taste.
  • Add the chicken to the frying pan and brown on both sides - about 10 minutes.
  • Mix cornstarch and wine together in a bowl.
  • When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan.
  • Stir to loosen any bits from the pan.
  • Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined.
  • Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes.
  • Serve with apple mixture spooned over chicken.

APPLE 'N' ONION CHICKEN



Apple 'n' Onion Chicken image

"When I first discovered this recipe, the unique combination of flavors caught my attention. Since then, I have made this many times for company and family, and it always gets rave reviews." -Sheryl VanderWagen, Coppersville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

3 medium apples, sliced
2 large onions, thinly sliced
1 tablespoon butter
6 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon minced fresh thyme
2 tablespoons unsweetened apple juice

Steps:

  • In a large skillet, saute apples and onions in butter for 10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with chicken; sprinkle with salt and pepper. , Combine the cheeses, bread crumbs and thyme; sprinkle over chicken. Drizzle with apple juice. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reaches 170°.

Nutrition Facts : Calories 285 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

SAVORY ROASTED CHICKEN



Savory Roasted Chicken image

When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 7

1 roasting chicken (6 to 7 pounds)
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange zest
1/4 teaspoon pepper
1 teaspoon vegetable oil

Steps:

  • Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 267mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 1h

Yield 4

Number Of Ingredients 11

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
  • Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
  • Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
  • Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
  • Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES



Rosemary-Roasted Chicken with Apples and Potatoes image

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples - peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6 bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper

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.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g

ROASTED CHICKEN WITH POMEGRANATE SALSA



Roasted Chicken with Pomegranate Salsa image

Used throughout the Middle East, pomegranate molasses is made by reducing fresh pomegranate juice until a thick syrup. The sweet-tart molasses gives depth and complexity to simple roasted chicken legs, which become beautifully glazed as they cook in the oven. And the pomegranate-orange salad adds welcomed pops of freshness and color to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 orange
4 small chicken leg quarters (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
2 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
3/4 cup pomegranate seeds
1/2 cup fresh parsley, chopped

Steps:

  • Cut off a thin slice from the top and bottom of the orange and place cut-side down on a cutting board. Cut off the rind and any white pith. Working over a small bowl, cut between the membranes to remove the orange segments, letting them fall into the bowl; squeeze the juice from the membranes into the bowl.
  • Put the chicken in a large bowl and season all over with salt and pepper. Add 2 tablespoons of the orange juice, 1 tablespoon olive oil, the pomegranate molasses, garlic, coriander and red pepper flakes; toss well. Cover and refrigerate 2 hours or overnight.
  • Preheat the oven to 400˚ F. Line a 9-by-13-inch baking dish with foil. Place the chicken skin-side up in the dish; scrape the remaining marinade out of the bowl and drizzle around the chicken. Let sit at room temperature while the oven preheats.
  • Roast the chicken until the skin is tight and browning in spots, 35 to 40 minutes. Baste the chicken with the pan drippings (add a little water if the pan seems dry) and roast 10 more minutes. Baste again and continue roasting until the chicken is very tender and the skin is browned and glazed, 5 to 10 more minutes.
  • Chop the orange segments and return to the bowl. Add the pomegranate seeds, parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Transfer the chicken to a platter. Spoon off the fat from the drippings, then drizzle the chicken with the remaining drippings. Top with the pomegranate salsa.

Tips:

  • Choose the right chicken: For the best results, use a whole chicken that is between 3 and 4 pounds. A larger chicken will take longer to cook and may not cook evenly.
  • Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat or skin. Season the chicken generously with salt and pepper.
  • Roast the chicken: Preheat the oven to 400 degrees Fahrenheit. Place the chicken breast-side up in a roasting pan. Add the apples, onions, and garlic to the pan. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Make the gravy: While the chicken is roasting, make the gravy. In a saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Gradually whisk in the chicken broth. Bring the mixture to a simmer and cook for 5 minutes, or until it has thickened.
  • Serve the chicken: Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the chicken with the gravy, apples, and onions.

Conclusion:

This recipe for Sarasota's Savory Roasted Chicken with Apples and Onions is a delicious and easy-to-follow dish that is perfect for any occasion. The chicken is roasted to perfection and the apples and onions add a sweet and savory flavor. The gravy is also simple to make and adds a rich flavor to the dish. This recipe is sure to be a hit with your family and friends.

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