Description
This Cider Glazed Chicken Thighs recipe offers a perfect balance of savory and sweet flavors, featuring tender bone-in, skin-on chicken thighs glazed with a tangy apple cider reduction. Paired with roasted sweet potatoes and apples, infused with fresh rosemary, this dish is a hearty and comforting meal ideal for a cozy dinner.
Ingredients
Scale
Produce
- 1 large sweet potato, peeled and cubed
- 2 apples, sliced
- 1 tbsp chopped fresh rosemary
- 3 rosemary sprigs, for skillet
Meat
- 6 bone-in, skin-on chicken thighs, trimmed
Pantry
- 2 tbsp olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2/3 cup apple cider
- 2 tbsp honey
- 1 tbsp grainy mustard
- 1 tbsp butter
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). In a medium bowl, combine the peeled and cubed sweet potato, sliced apples, and chopped rosemary. Season with kosher salt and freshly ground black pepper, then drizzle with 1 tablespoon of olive oil. Toss everything well to evenly coat the ingredients.
- Sear the chicken: Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin side down and sear them until the skin is golden and crisp, about 2 minutes. Once seared, remove the chicken from the skillet and set aside temporarily while preparing the glaze.
- Make the cider glaze: Using the same skillet, add the apple cider, honey, and grainy mustard. Bring the mixture to a rapid simmer and cook until it reduces slightly, concentrating its flavors. Whisk in the 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 sweet potato and apple mixture along with rosemary sprigs around the chicken. Turn off the stovetop heat and transfer the entire skillet to the preheated oven. Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. If the potatoes require more time, carefully remove the chicken to a cutting board to rest and continue cooking the potatoes until tender.
- Serve: Serve the chicken thighs and roasted sweet potatoes with apples, spooning the flavorful pan drippings over the top for an extra burst of taste.
Notes
- Use an ovenproof skillet to easily transfer from stovetop to oven without extra dishes.
- Ensure chicken thighs are fully cooked by checking the internal temperature reaches 165°F (74°C).
- If you prefer a less sweet glaze, reduce the amount of honey slightly.
- Fresh rosemary enhances the aroma; dried rosemary can be substituted but use about one-third the amount.
- Let the chicken rest after baking to retain juices and enhance tenderness.
Nutrition
- Serving Size: 1 chicken thigh with sweet potato and apples
- Calories: 430 kcal
- Sugar: 15 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
