Rosemary Thigh Baked with Apple

PREPARATION

• 1
  I place the turkey or chicken thigh skin-side down on a board, salt it, pepper it, brush it with olive oil, sprinkle it with freshly chopped rosemary, chopped garlic, and finely diced Kolozsvári bacon, then roll it up and secure it with a meat skewer or kebab stick so it doesn't unravel.
• 2
  I place the secured thighs in a heatproof dish, arrange the sliced red onion around them, drizzle with half a deciliter of water, cover, and bake in a preheated oven at 190 degrees Celsius, on convection mode, for 70 minutes until cooked through.
• 3
  When the meat is cooked through, I arrange the sliced apples next to it, drizzle with the rendered juices, and bake for another 15-20 minutes until nicely browned.
• 4
  Serve with mashed potatoes, steamed rice, and the baked apples, to taste.
• 5
  Baking time may vary by oven and also depends on the size of the thighs.