Description
This Cider Glazed Chicken Thighs recipe combines tender, juicy bone-in chicken with a sweet and tangy apple cider glaze. Enhanced by the warmth of fresh rosemary, honey, and grainy mustard, and served alongside roasted sweet potatoes and apples, this dish offers a comforting and flavorful meal perfect for cozy dinners.
Ingredients
Produce
- 1 large sweet potato, peeled and cubed
- 2 apples, thinly sliced
- 1 tbsp. finely chopped fresh rosemary
- 3 rosemary sprigs
Protein
- 6 (5- to 6-oz.) bone-in, skin-on chicken thighs, trimmed
Pantry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp. extra-virgin olive oil, divided
- 2/3 cup apple cider
- 2 tbsp. honey
- 1 tbsp. grainy mustard
- 1 tbsp. unsalted butter
Instructions
- Preheat Oven and Prepare Vegetables: Arrange a rack in the center of your oven and preheat it to 425°F (220°C). In a medium bowl, toss the peeled and cubed sweet potatoes, thinly sliced apples, and finely chopped rosemary together. Season with kosher salt and freshly ground black pepper. Drizzle with 1 tablespoon of the extra-virgin olive oil and toss to evenly coat all ingredients.
- Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin side down in the skillet and cook until the skin is golden and crispy, about 8 minutes. Once seared, transfer the chicken to a plate to rest.
- Make the Cider Glaze: In the same skillet, reduce the heat to medium and add the apple cider, honey, and grainy mustard. Bring this mixture to a simmer and cook, stirring occasionally, until it slightly reduces, approximately 5 minutes. Whisk in the unsalted butter until the glaze is smooth and glossy.
- Combine and Bake: Return the chicken thighs to the skillet, placing them skin side up. Scatter the potato and apple mixture along with the rosemary sprigs around the chicken. Transfer the skillet to the preheated oven and bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. If the potatoes need additional cooking time, remove the chicken to a cutting board to rest and continue baking the potatoes until tender.
- Serve: Plate the chicken and potatoes, spooning the flavorful pan drippings from the skillet over the dish for added moisture and taste. Enjoy this comforting and balanced meal warm.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture; skin crisps nicely when seared.
- Use a heavy, ovenproof skillet (such as cast iron) to safely transfer from stovetop to oven.
- Adjust seasoning according to taste before serving.
- If sweet potatoes are cut smaller, they may cook faster; check for tenderness accordingly.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.