Description
Experience the warmth of autumn with these succulent cider-glazed chicken thighs. This comforting one-skillet meal features crispy skin-on chicken, tender sweet potatoes, and orchard-fresh apples braised in a tangy, aromatic reduction of apple cider, honey, and mustard. Perfectly balanced, savory, and effortless, this dish is a mindful, nourishing choice for harvest season family dinners.
Ingredients
6 bone-in, skin-on chicken thighs
1 large sweet potato, peeled and cubed
2 apples, sliced
2 Tbsp. olive oil
1 Tbsp. fresh rosemary, chopped
2/3 cup apple cider
2 Tbsp. honey
1 Tbsp. grainy mustard
2 Tbsp. butter
Kosher salt to taste
Freshly ground black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken thighs generously with salt and pepper.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
Place chicken skin-side down and sear until the skin is golden and crispy, about 6-8 minutes, then remove and set aside.
In the same skillet, add the cubed sweet potatoes and apples, sautéing for 5 minutes.
Whisk together the apple cider, honey, and grainy mustard in a small bowl.
Return the chicken to the skillet, skin-side up, nestling it among the vegetables.
Pour the cider mixture over the chicken and sprinkle with fresh rosemary.
Transfer the skillet to the oven and roast for 20-25 minutes until the chicken is cooked through.
Remove from the oven, stir in the butter to thicken the glaze, and baste the chicken before serving.
Notes
Ensure you use a heavy-bottomed oven-safe skillet for even heat distribution. If the glaze is too thin after baking, you can place the skillet over medium heat on the stovetop for a few minutes to reduce it further. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 385
- Sugar: 12g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg