Description
This Cider Glazed Chicken Thighs recipe combines tender, golden-browned chicken thighs with a sweet and tangy apple cider glaze, complemented by roasted sweet potatoes and apples. Infused with fresh rosemary and finished in the oven, it’s a comforting and flavorful one-pan meal perfect for any season.
Ingredients
Units
Scale
Vegetables & Fruit
- 1 large sweet potato, peeled and cubed
- 2 apples, sliced
Meat
- 6 bone-in, skin-on chicken thighs, trimmed
Oils & Fats
- 2 Tbsp. olive oil, divided
- 1 Tbsp. butter
Herbs & Spices
- 1 Tbsp. chopped fresh rosemary
- 3 rosemary sprigs, for skillet
- kosher salt, to taste
- Freshly ground black pepper, to taste
Other
- 2/3 cup apple cider
- 2 Tbsp. honey
- 1 Tbsp. grainy mustard
Instructions
- Prepare and season vegetables and apples: Preheat your oven to 425°F (220°C). In a medium bowl, combine the peeled and cubed sweet potatoes, sliced apples, and chopped fresh rosemary. Season generously with kosher salt and freshly ground black pepper, then drizzle with 1 tablespoon of olive oil. Toss everything until well coated and evenly mixed.
- Sear the chicken thighs: Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place the bone-in, skin-on chicken thighs skin-side down in the skillet, and sear them until the skin becomes golden brown and crispy, about 2 minutes. Once seared, remove the chicken from the skillet and set it aside while you prepare the glaze.
- Make the cider glaze: In the same skillet, add the apple cider, honey, and grainy mustard. Bring the mixture to a rapid simmer over medium heat and cook until it reduces slightly, thickening into a glaze. Whisk in the tablespoon of butter to enrich the sauce. Return the chicken thighs to the skillet, placing them skin-side up. Scatter the sweet potato and apple mixture around the chicken along with the rosemary sprigs. Turn off the heat.
- Roast in the oven: Transfer the entire skillet to the preheated oven. Bake for about 20 minutes, or until the chicken is cooked through and the sweet potatoes are tender. If the sweet potatoes require more time to soften, remove the chicken thighs and transfer them to a cutting board to rest while you continue cooking the potatoes until tender.
- Serve: Plate the chicken thighs along with the roasted sweet potatoes and apples, spooning the cider glaze and pan drippings over everything for maximum flavor. Enjoy your hearty and delicious cider glazed chicken dinner.
Notes
- Use a large ovenproof skillet to allow seamless transfer from stovetop to oven.
- Bone-in, skin-on chicken thighs yield the best flavor and texture for this recipe.
- Adjust seasoning to taste, especially the salt and pepper.
- If the glaze thickens too much, add a splash of water or apple cider to loosen it.
- Fresh rosemary is preferred over dried for the best aroma and taste.
- Resting the chicken after baking helps keep it juicy.
Nutrition
- Serving Size: 1 chicken thigh with sweet potatoes and apples
- Calories: 380
- Sugar: 12g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
