Chicken Thighs with Roasted Fall Fruit

Main ingredients

• 1 teaspoon olive oil

• 4 bone in, skin-on chicken thighs (about 2 pounds)

• 2 tart apples such as pink lady or granny smith, cored & cut into 1/2-inch thick slices

• 2 ripe but firm pears, cored and cut into 1/2-inch thick slices

• 2 cloves garlic, minced

• 1/2 teaspoon kosher salt

• 1/2 teaspoon Gefen Ground Cinnamon

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  Gefen Ground Cinnamon

• 1/2 teaspoon mustard powder

• 1/2 to 3/4 cup Manischewitz Reduced Sodium Chicken Broth

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  Manischewitz Reduced Sodium Chicken Broth

• 1 cup red grapes

• 3 tablespoons Tuscanini Balsamic Vinegar

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  Tuscanini Balsamic Vinegar

• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme