Rosemary Apple Cider Chicken (Print-Friendly Version)
Chicken thighs with apples, onion, and rosemary baked in a flavorful apple cider sauce.
# Ingredients You’ll Need:
→ Protein
01 -
4 to 5 bone-in chicken thighs
→ Spices and Herbs
02 -
2 teaspoons onion powder
03 -
2 teaspoons garlic powder
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon fresh thyme
06 -
2 tablespoons fresh rosemary, chopped
→ Produce
07 -
1 red onion, sliced
08 -
1 to 2 Honeycrisp apples, sliced
09 -
3 garlic cloves, minced
→ Sauce
10 -
4 tablespoons salted butter
11 -
3/4 cup apple cider
12 -
1/2 cup chicken broth or dry white wine
13 -
2 tablespoons Dijon mustard
→ Oils and Seasonings
14 -
Olive oil
15 -
Salt
16 -
Black pepper
# How to Make It:
01 -
Preheat oven to 425°F. Pat chicken thighs dry and season thoroughly with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and black pepper.
02 -
Heat olive oil in a large oven-safe skillet over medium-high. Place chicken thighs skin-side down and sear until golden brown on both sides.
03 -
Scatter sliced red onion and Honeycrisp apples around the chicken in the skillet.
04 -
Transfer skillet to the preheated oven. Bake for 20 to 25 minutes, or until chicken is thoroughly cooked and juices run clear.
05 -
Remove skillet from oven. Transfer chicken thighs and apple-onion mixture to a plate and cover lightly to keep warm.
06 -
Place skillet back on stovetop over medium heat. Add salted butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic. Whisk continuously and cook until sauce is smooth and begins to thicken.
07 -
Return chicken and apples to the skillet, spoon the sauce over, and serve immediately.
# Extra Suggestions:
01 -
Sautéing the chicken thighs prior to baking enhances flavor and ensures crispy skin.