Hi L. I make a simpler version of Chances Mom's recipe below.

I take bone in thighs and mix with sweet potatoes and white potatoes and onions and toss all together in a big roasting pan with some oil, balsamic vinegar and mustard, rosemary, thyme, s&p. Then I just roast it (turning and basing a couple of times cause the balsamic turns it all nice and dark brown) for about an hour at 400. End of my recipe.

I think your ingredients all sound terrific - including the jelly and rosemary. I bet you could roast it all together for an hour at 400 tossing and basting occasionally. (I don't, however, know about roasting the apple - I've never done that.) I hope this helps you a bit.

Here is Chances Mom's original recipe, FYI.

Chances Mom/Janet
Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots

3 tbsp olive oil
3 tbsp dijon mustard
1 1/2 tbsp balsamic
salt and pepper
8 chicken thighs (I get them boned so they are easier to eat)
1 med large peeled sweet potato (I subbed 5 small potatoes quartered) cut into 1/2 inch pieces
4 med parsnips peeled and cut into 1/2 inch pieces
4 small shallots, peeled and halved thru root (I used at least 6)
I also added 3 carrots, peeled and cut into 1/2 inch pieces
3 strips bacon (I used pancetta diced)cooked and crumbled
Stir together oil, mustard balsamic salt and pepper in large bowl, add chicken and toss. Marinate at least 1 hr and upto 8 hrs.
Heat oven to 425 degrees. Arrange chicken skin up on large rimmed baking sheet. At other end of sheet toss veggies with salt and pepper (I also added some butter). Roast 20 minutes, then baste chicken and stir veggies. Contine basting and stirring every 10 minutes. (I didn't do this just left it)
When chicken is done, take veggies out and toss with 1/2 of the bacon , and transfer to serving platter, top with chicken and toss rest of bacon over.
Because I used deboned thighs, I started the veggies about 15 minutes before adding the chicken and cooked the whole thing about and hour.
The beauty of this dish is it can hold for quite a while without getting over done or dried out. Both times I made it when we had company and kind of forgot about it til it was time to eat. The chicken comes out a beautiful burnished brown and the veggies are sweet.

Whether the thighs are bone in or boneless and how the veggies are cut (slice? Wedged?) would determine what temp I would use. Still, 350 is sort of my default setting when I'm not sure.

If it were me, I'd use the apples and onions, but do the potatoes separately. I'd brown the chicken quickly on both sides, then make a "bed" of the onion slices and apple wedges and braise the whole thing in a liquid (broth, cider, etc.) slowly. For spices, I'd probably go with the rosemary and a bit of lemon at the very end.

Also, IMO, too many competing flavors with the apples, jelly, lemon, rosemary. I wouldn't use the jelly.

There was a chicken-apple recipe in Eating Well quite a while back. Is this the sort of flavor profile you had in mind?

Here is a link that might be useful: Chicken and Spiced Apples

L. I would start the roasting at 475 and after about 30 minutes go down to 350 to finish. As for seasoning, some EVOO, S&P, and rosemary would work just fine for me.

Hope this is not too late.

Peppi

I love thighs but they're greasy. I'd do the potatoes and apples separately. Thighs I'd trim excess fat, bake at 400-425 skin side down for the first 20 minutes, then brush with your pepper jelly, flip, brush, bake till done. Probably another 30 minutes or so. Maybe save some jelly to re-baste towards the last 10 min to make sure some is somewhat in tact.

LOL - 20 minutes and 4 replies, all different :)
I usually take the skin off, didn't think to mention that.

Woodie, we're nothing if not a diverse group. LOL!

I agree with you completely about taking the skin off. They can get pretty greasy if you don't.

All I can say is oy vey! (LOL)
Actually all these ideas seem good.
So far I've "roasted" the whole mess for 45 min. at 375 which was kind of my compromise between a chicken roasting temp. and my usual 400 degree vegetable roasting temp. I took some of the fat off the thighs. Maybe I should have separated things, but I am such a "throw it together" cook. Nobody seems to like the idea of pepper jelly. Well, I'm gonna try it because it has to be used up!! It's been in there half open for over a year!
I may even take a picture of the end results.
THANKS!!
Lpink

Pink!! It's done! After 45 minutes...it's done!!!!
Tell us how we/you did!
Linda C....who would have put the apples in a salad, roasted the potatoes in a separate pan and poured the pepper jelly over the chicken!

Absolutely it's done! :)

I think it was the idea of pepper jelly and potatoes together than didn't work for me.

Yes Linda but then I would have had to do three separate preps and clean three separate dishes. I'm a one pot girl if I can be. Plus I was making cookies and cleaning the kitchen at the same time. Anyway, it was OK. It was the potatoes that didn't work. They were not bad, but they didn't add anything to the dish, in fact their earthy taste distracted a bit. Apples and onions roasted with chicken are very good. The rosemary was good. The pepper jelly was hardly noticable, it had lost a lot of its zing. Also what wasn't good was the lemon pepper, but that was hardly noticable as well. I added it for the garlic and pepper, but I have not liked it every time I have used it. There's something fishy about the lemon taste, I dunno what they used, dried lemon peel or lemon oil or something but it has a chemical taste. It's "Sunny Spain" from Penzeys, and I susually like their stuff. Anyway, that's a minor thing too.

I still can't get my head around apples and potatoes together, which doesn't bode well for the "Westphalian" soup recipe I have on my "to try" list for the potato cookalong. I posted about the recipe last year and still haven't gotten around to it. Lesa in Germany said apples and potatoes are a common combination there.

Anyway, apples and onions, yum. New potatoes, yum. Together, meh.

The chicken was also very greasy and rubbery. I had initially planned on doing the chicken just with the pepper jelly in the crockpot. The skin was good though.
Overall, I do not tend to be a roasted chicken fan. Braised or stewed or poached I seem to like better.

Here's the pic. I didn't fuss with the camera lighting so it's off.