Here’s a recipe from Personal Chef Tony Lison in Green Bay. It’s a great way to use several ingredients in May ’s Traditional Package.

Ingredients

1 tray of chicken thighs, about 2-1/2 lb.
2 oranges, juiced
4 apples, peeled, cored and chopped in chunks
1/2 cup sugar
Salt and pepper

Directions

Rinse the chicken thighs and pat dry with a paper towel. Preheat the oven to 375 degrees. In a roasting pan, place the thighs skin side up. Meanwhile, heat the orange juice and the sugar in a small saucepan, stirring until the sugar has dissolved. Brush the orange glaze over the chicken. Salt and pepper the meat and put into the oven for 30 minutes. At that time, add the apple chunks and a bit of water if the pan is dry. Bake another 15 minutes or until a thigh pierced in the deep muscle runs clear. Juice should not be pink. A meat thermometer should read 180 degrees. Remove chicken and apples to a platter. Let stand 5 minutes. Serve and enjoy.