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  1. It's apple season, and many neighbors are giving away apples so when I saw this recipe, I wanted to give it a try. The recipe actually called for skin on thighs, but when I went to the grocery there was a special on whole chicken breast for .99, so I thought that would work. Did a dry brine of olive oil, garlic salt and herbs for 24 hours. Got my Akorn Jr. started up on a spectacularly beautiful Fall day in the Pacific Northwest, and also decided to use a bit of apple wood chips for smoke. First roasted the chicken for 20 minutes at 400 degrees. Then added the mixture of sliced red onion, sliced red apples, and a base of cole slaw around the chicken breast. Over that poured a mixture of chicken stock and honey mustard dressing, and roasted another 20 minutes until IT was 165, pulled and rested. Just realized I didn't take a picture of the pan in the Akorn, sorry. Broccoli was what I had on hand, but I think brussel sprouts would have been a better choice. A perfect Fall meal on a perfect Fall day.
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