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MAPLE GINGER CHICKEN
4 bone-in chicken thighs
3/4 cup apple cider
1/2 cup PURE maple syrup
1 tablespoon apple cider vinegar
1 shallot, finely sliced
1 tablespoon finely grated ginger
4 sprigs FRESH thyme leaves (Rosemary works too in a pinch)
3/4 teaspoon FRESH ground salt
1/2 teaspoon FRESH ground pepper
3 medium apples or pears, peeled, cored and quartered

• Place a large Ziploc bag in a large mixing bowl (just win case the bag breaks)
• Combine the apple cider, maple syrup, vinegar, shallot, ginger, salt and pepper.
• Add chicken, seal and refrigerate for 12-24 hours, turning once or twice to make sure chicken is well coated.

• Preheat oven to 400°.
• Remove chicken from marinade.
• Arrange chicken pieces skin side up in a large baking dish.
• Tuck apples and thyme sprigs among the chicken pieces.
• Pour marinade over top of the chicken.
• Bake 45 minutes – 1 hour, basting occasionally until chicken is cooked through and the meat is starting to pull away from the bone.
• Serve chicken and fruit with sauce spooned over top.

Linking up to FULL Plate Thursday.