Roasted Chicken Thighs with Apple Pan Dressing

pbsnc.org

Ihavetaste

¼ cup packed light brown sugar

2 tablespoons chopped fresh thyme, plus more for garnish

1 ½ teaspoons apple pie or pumpkin pie spice

1 teaspoon mustard powder, such as Coleman’s

3 to 4 baking apples, cored and cut into thin wedges (about 4 cups)

1 small red onion, halved crosswise and cut into thin strips (about 1 cup)

6 ounces crusty bread, such as a baguette, cut into large bite-size pieces (about 4 cups)

4 large chicken thighs, bone-in and skin-on (about 2 pounds)

Salt and ground black pepper

2 tablespoons butter

1 tablespoon oil

¼ cup dried cherries or golden raisins

¼ cup unfiltered apple cider vinegar

Serve with: Baby kale salad mix or baby spinach (optional)

Directions at pbsnc.org

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