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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.
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.
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.
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.
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.
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.
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.
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.

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.
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.
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.
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.
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.
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.
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.
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.