Rosemary Thigh Baked with Apple

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.

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.

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.