Apple Beer Roasted Chicken Thighs with Root Vegetables
Apple Beer Roasted Chicken Thighs with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 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
- 3 tablespoons olive oil
- 2 carrots, medium, peeled and cut into 1-inch chunks
- 2 parsnips, medium, peeled and cut into 1-inch chunks
- 1 sweet potato, medium, peeled and cut into 1-inch chunks
- 1 yellow onion, medium, cut into wedges
- 4 garlic, cloves, smashed
For the Sauce
- 1 1/2 cups amber ale or lager
- 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. In a large bowl, toss the carrots, parsnips, sweet potato, onion wedges, and smashed garlic cloves with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the vegetables in a single layer on a large baking sheet.
⏱️ 10 min•🌡️ 400
- 2
Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In the same bowl used for the vegetables (no need to wash), toss the chicken thighs with the remaining 2 tablespoons of olive oil.
⏱️ 5 min
- 3
Heat 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
- 4
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
- 5
Pour the amber ale or lager into the skillet, scraping up any browned bits from the bottom 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. Carefully place the skillet into the preheated oven alongside the baking sheet of vegetables.
⏱️ 2 min•🌡️ 400
- 7
Roast for 40 to 45 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. The root vegetables should be tender and caramelized.
⏱️ 45 min•🌡️ 400
- 8
Carefully remove the skillet and baking sheet 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, and serve alongside the roasted root vegetables.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Beer Roasted Chicken Thighs with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 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
- 3 tablespoons olive oil
- 2 carrots, medium, peeled and cut into 1-inch chunks
- 2 parsnips, medium, peeled and cut into 1-inch chunks
- 1 sweet potato, medium, peeled and cut into 1-inch chunks
- 1 yellow onion, medium, cut into wedges
- 4 garlic, cloves, smashed
For the Sauce
- 1 1/2 cups amber ale or lager
- 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. In a large bowl, toss the carrots, parsnips, sweet potato, onion wedges, and smashed garlic cloves with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the vegetables in a single layer on a large baking sheet.
⏱️ 10 min•🌡️ 400 - 2
Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In the same bowl used for the vegetables (no need to wash), toss the chicken thighs with the remaining 2 tablespoons of olive oil.
⏱️ 5 min - 3
Heat 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 - 4
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 - 5
Pour the amber ale or lager into the skillet, scraping up any browned bits from the bottom 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. Carefully place the skillet into the preheated oven alongside the baking sheet of vegetables.
⏱️ 2 min•🌡️ 400 - 7
Roast for 40 to 45 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. The root vegetables should be tender and caramelized.
⏱️ 45 min•🌡️ 400 - 8
Carefully remove the skillet and baking sheet 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, and serve alongside the roasted root vegetables.
⏱️ 10 min