Polish · beginner
Polish Marjoram Roasted Chicken With Braised Caraway Apples
Crispy roasted chicken thighs cooked atop a rich, caramelized bed of tart apples, sweet yellow onions, dried marjoram, and toasted caraway seeds.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat the oven to 200 degrees C (400 degrees F).
- 02
Melt butter in a heavy oven-safe skillet over medium heat, then add sliced onions and caraway seeds, cooking for 5 minutes until soft.
- 03
Stir in sliced green apples and half of the dried marjoram, cooking for 2 minutes until slightly softened.
- 04
Pat chicken thighs dry, rub with remaining marjoram, salt, and black pepper, then lay them skin-side up over the apple and onion mixture.
- 05
Transfer skillet to the oven and roast for 28 to 30 minutes until chicken skin is golden and internal temperature reaches 75 degrees C (165 degrees F).
- 06
Rest chicken for 5 minutes before serving alongside the warm braised caraway apples and pan juices.
A LITTLE KITCHEN KNOW-HOW
Pan-Baking over Fruit Bed
Roasting proteins directly above sliced fruit and aromatic vegetables to allow rendered fats to caramelize the produce while absorbing subtle moisture.
Notes from the kitchen
- Tart green apples keep their shape during roasting and provide acidity to balance the chicken.
- Toasting caraway seeds briefly in butter unlocks their essential aromatic oils.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.