Cider Glazed Chicken Thighs with Roasted Sweet Potatoes and Apples Recipe

I absolutely love how this Cider Glazed Chicken Thighs with Roasted Sweet Potatoes and Apples Recipe comes together — the combination of savory, sweet, and tangy flavors just hits all the right notes. This dish is perfect for cozy weeknight dinners or even when you want to impress guests without spending hours in the kitchen.

When I first tried this recipe, I was blown away by how the apple cider glaze beautifully complements the crispy-skinned chicken and tender roasted sweet potatoes and apples. You’ll find that it’s simple yet elevated, making it a go-to in my household, especially in the fall when those flavors feel like a warm hug.

Ingredients You’ll Need

The beauty of this recipe lies in its simple, fresh ingredients that complement each other perfectly. When shopping, look for firm sweet potatoes and crisp apples to get the best texture and sweetness.

• Sweet potato: Choose firm, unblemished sweet potatoes for even roasting.
• Apples: I recommend sweet-tart varieties like Honeycrisp or Fuji—they hold up well while roasting.
• Olive oil: Use good quality for the best flavor and a nice golden sear on the chicken.
• Fresh rosemary: Aromatic and perfect for infusing the dish with herbal notes.
• Kosher salt: Essential for seasoning and enhancing flavors.
• Freshly ground black pepper: Adds a little bite and depth.
• Bone-in, skin-on chicken thighs: They stay juicy and the skin crisps beautifully.
• Apple cider: Use a good quality raw or filtered cider for the glaze.
• Honey: Adds natural sweetness that balances the tang of cider and mustard.
• Grainy mustard: Gives texture and a mild tang that’s key to the glaze.
• Butter: For richness and silky texture in the glaze.
• Rosemary sprigs: Adds aromatic flavor when roasting in the skillet.

Variations

I love tweaking this recipe depending on what I have on hand or the season. Don’t hesitate to make it your own and experiment with flavors or ingredients!

• Variation: Sometimes I swap sweet potatoes for butternut squash for a slightly nuttier flavor that’s just as delicious.
• Variation: For a gluten-free option, just make sure your mustard is certified gluten-free—otherwise, this recipe is naturally gluten-free.
• Variation: Add a sprinkle of chili flakes or a dash of cayenne for a subtle kick if you like a little heat.
• Variation: Use bone-in chicken legs or breasts if that’s what you have, but keep in mind thighs stay juicier and more forgiving if you overcook slightly.

How to Make Cider Glazed Chicken Thighs with Roasted Sweet Potatoes and Apples Recipe

Step 1: Prep Your Sweet Potatoes and Apples

Start by preheating your oven to 425°F. In a medium bowl, toss the peeled and cubed sweet potatoes, sliced apples, and chopped rosemary with a good pinch of kosher salt and freshly ground black pepper. Drizzle with one tablespoon of olive oil and mix well so everything’s evenly coated. This step is key because it helps the sweet potatoes roast up tender and the apples caramelize a bit without turning mushy.

Step 2: Sear the Chicken Thighs

Heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Lay the chicken thighs skin-side down and sear them until that skin turns golden and crispy—this usually takes about 2 minutes. Don’t rush this because that crispy skin is one of the best parts! Once done, remove the chicken from the heat and set aside while you prepare the glaze.

Step 3: Make the Apple Cider Glaze

In the same skillet (don’t clean it—you want all those chicken bits for flavor), add the apple cider, honey, and grainy mustard. Bring it to a rapid simmer and cook until the liquid has reduced just a bit; you want it thick enough to coat the chicken nicely. Whisk in the butter to finish the glaze, giving it a silky texture and rich flavor.

Step 4: Bake Everything Together

Return your chicken thighs to the skillet, skin-side up, nestling them into the glaze. Scatter the sweet potato and apple mixture around the chicken along with the rosemary sprigs for extra aroma. Turn off the stovetop heat, and pop the whole skillet into your preheated oven. Bake for about 20 minutes until the potatoes are tender and the chicken is cooked through. If you find the potatoes need a little longer, you can remove the chicken to rest and let the potatoes finish cooking.

Step 5: Serve and Enjoy

Spoon those luscious pan drippings over the chicken and veggies before serving. Trust me, it’s the flavor bomb that brings everything together. Plate it up with a quick side salad or steamed greens to keep things balanced.

How to Serve Cider Glazed Chicken Thighs with Roasted Sweet Potatoes and Apples Recipe

Garnishes

I love sprinkling fresh chopped rosemary or a few torn rosemary leaves right on top just before serving—it adds a pop of color and more herbal fragrance that elevates the experience. Sometimes a quick squeeze of fresh lemon brightens things up too.

Side Dishes

A simple green salad dressed with apple cider vinaigrette complements this dish beautifully. Steamed green beans or sautéed kale also add great texture and balance the sweet flavors on the plate.

Creative Ways to Present

I once served this recipe at a family gathering by arranging the chicken thighs atop a bed of roasted brussels sprouts and drizzling the glaze generously. It looked so inviting and made a nice centerpiece for the table. For a festive touch, scatter some pomegranate seeds over the dish for pops of color and tartness.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Just make sure to keep the chicken and veggies together to soak up all those delicious pan drippings—they taste even better the next day!

Freezing

I’ve frozen this dish a couple of times with great results. Just let everything cool completely, then pack it into a freezer-safe container. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To keep the skin crispy when reheating, I like to warm leftovers in a skillet on medium heat rather than the microwave. If using the oven, cover loosely with foil and heat at 350°F until warmed through. This way, the sweet potatoes don’t dry out and the chicken stays juicy.

FAQs

Final Thoughts

This Cider Glazed Chicken Thighs with Roasted Sweet Potatoes and Apples Recipe quickly became one of my favorite weeknight dishes because it’s both comforting and sophisticated without any fuss. I love how the glaze transforms simple ingredients into something special, and it’s so rewarding when friends and family rave about it. I really encourage you to try it—you’ll enjoy the balance of flavors and the ease of making something that feels lovingly homemade.

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