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Preheat oven to 425 degrees F.
Dry the chicken thighs on both sides with a paper towel and loosen the skin from the meat.
Sprinkle both sides of the chicken with salt and pepper.
In a small bowl, add 1 tablespoon olive oil, softened butter, 2 cloves of garlic, and rosemary and mix well.
Rub the mixture over each chicken thigh and under the skin of each piece to help make it crispier.
Place the thighs, skin side up, in the center of the sheet pan.
Cook for 10 minutes.
In a separate medium bowl, add the sweet potatoes, 1 tablespoon olive oil, and 2 cloves garlic.
After the chicken has cooked for 10 minutes, add the potatoes around the chicken in a single layer.
Bake for an additional 15 minutes.
Then turn the sweet potatoes over and add the apple slices to the pan.
Cook for an additional 5 minutes, or until the chicken is no longer pink and is 165 degrees F on a meat thermometer