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–+ servings

Rosemary Apple Cider Chicken Recipe

A comforting autumn dish featuring juicy chicken thighs seared until golden brown, then roasted with sweet Honeycrisp apples and red onions, enhanced by a savory pan sauce made with apple cider, Dijon mustard, and garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 4-5 pieces Bone-In Chicken Thighs Opt for bone-in thighs for juicy meat and added flavor.
  • 2 tsp Onion Powder Enhances the overall taste of the chicken.
  • 2 tsp Garlic Powder Enhances the overall taste of the chicken.
  • 1 tsp Smoked Paprika Adds depth and earthiness to the dish.
  • 1 tsp Fresh Thyme Adds depth and earthiness to the dish.
  • 2 tbsp Fresh Rosemary A fragrant herb that complements apple cider perfectly.
  • 1 piece Red Onion Provides sweetness and texture when roasted.
  • 1-2 pieces Honeycrisp Apples Provides sweetness and texture when roasted.
  • 4 tbsp Salted Butter Adds richness to the sauce.
  • 3/4 cup Apple Cider The star ingredient that infuses sweetness and acidity.
  • 1/2 cup Chicken Broth or white grape juice Enhances the sauce's flavor profile without overpowering it.
  • 2 tbsp Dijon Mustard Adds a tangy bite to balance the sweetness.
  • 3 cloves Garlic Fresh garlic elevates the dish with its aromatic qualities.
  • Olive oil Essential for seasoning and cooking.
  • Salt Essential for seasoning.
  • Pepper Essential for seasoning.

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Generously season the bone-in chicken thighs with onion powder, garlic powder, smoked paprika, fresh thyme, salt, pepper, and chopped rosemary.
  3. In an oven-safe skillet over medium-high heat, add olive oil and sear the seasoned chicken thighs on both sides until they are golden brown—about 5-7 minutes per side.
  4. Once seared, surround the chicken in the skillet with sliced red onion and honeycrisp apples.
  5. Transfer your skillet to the preheated oven and bake for about 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
  6. After removing chicken and apples from the pan, place it back on medium heat on your stovetop. Add salted butter, apple cider, chicken broth (or white grape juice), Dijon mustard, and minced garlic into the hot skillet.
  7. Whisk together until combined and cook until thickened slightly—about 5 minutes should suffice. Return your chicken and apples back into the pan allowing them to absorb some of that delicious sauce before serving hot!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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