Chicken Thighs with Roasted Apples and Garlic

4½ cups chopped, peeled Braeburn apples (about 1½ pounds)
1 teaspoon chopped fresh sage
½ teaspoon ground cinnamon 
½ teaspoon ground nutmeg 
4 cloves garlic, chopped 
½ teaspoon salt (omit if on a low-sodium diet)
8 chicken thighs (about 2 pounds), skinned
¼ teaspoon ground black pepper

Preheat oven to 475°F. Coat a jelly roll pan with cooking spray. Combine apples, sage, cinnamon, nutmeg, and garlic in a large bowl. Add ¼ teaspoon of the salt, and mix well. Spread the apple mixture on the jelly roll pan. Sprinkle the chicken with the remaining ¼ teaspoon salt and the pepper, and arrange thighs on top of the apple mixture. Bake for 25 minutes, or until chicken is cooked through and apple pieces are tender.
Remove chicken from pan; keep warm. Transfer apple mixture to a bowl, and partially mash with a potato masher. Serve with chicken.
Makes 4 servings.