Apple Cider Roasted Chicken Thighs
Apple Cider Roasted Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs, about 6 to 8 ounces each, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion, medium, thinly sliced
- 3 garlic, cloves, minced
- 1 1/2 cups apple cider, unsweetened
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 4 fresh thyme, sprigs
- 1 apple, large, such as Honeycrisp or Fuji, cored and sliced into 1/2-inch wedges
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with the kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 400°F - 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron or stainless steel) over medium-high heat. Once hot, carefully place the chicken thighs, skin-side down, in the skillet. Sear for 6 to 8 minutes, or until the skin is deeply golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min - 3
Flip the chicken thighs and cook for another 2 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
⏱️ 2 min - 4
Reduce the heat to medium. Add the sliced yellow onion to the skillet and cook, stirring occasionally, for 3 to 4 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Pour in the apple cider, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the Dijon mustard and maple syrup. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Nestle the seared chicken thighs back into the skillet, skin-side up. Arrange the apple slices around the chicken and tuck in the fresh thyme sprigs. Transfer the skillet to the preheated oven.
⏱️ 2 min - 7
Roast for 35 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F at its thickest part. The skin should be crisp and the sauce slightly thickened.
⏱️ 40 min•🌡️ 400°F - 8
Carefully remove the skillet from the oven. Let the chicken rest in the skillet for 5 to 10 minutes before serving. Spoon the pan sauce and roasted apples over the chicken.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cider Roasted Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs, about 6 to 8 ounces each, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion, medium, thinly sliced
- 3 garlic, cloves, minced
- 1 1/2 cups apple cider, unsweetened
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 4 fresh thyme, sprigs
- 1 apple, large, such as Honeycrisp or Fuji, cored and sliced into 1/2-inch wedges
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with the kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 400°F - 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron or stainless steel) over medium-high heat. Once hot, carefully place the chicken thighs, skin-side down, in the skillet. Sear for 6 to 8 minutes, or until the skin is deeply golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min - 3
Flip the chicken thighs and cook for another 2 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
⏱️ 2 min - 4
Reduce the heat to medium. Add the sliced yellow onion to the skillet and cook, stirring occasionally, for 3 to 4 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Pour in the apple cider, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the Dijon mustard and maple syrup. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Nestle the seared chicken thighs back into the skillet, skin-side up. Arrange the apple slices around the chicken and tuck in the fresh thyme sprigs. Transfer the skillet to the preheated oven.
⏱️ 2 min - 7
Roast for 35 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F at its thickest part. The skin should be crisp and the sauce slightly thickened.
⏱️ 40 min•🌡️ 400°F - 8
Carefully remove the skillet from the oven. Let the chicken rest in the skillet for 5 to 10 minutes before serving. Spoon the pan sauce and roasted apples over the chicken.
⏱️ 10 min