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Rosemary Apple Cider Chicken

Rosemary Apple Cider Chicken combines seared chicken thighs with apples and herbs.Bake until juicy and tender, then make a sauce with apple cider, Dijon, garlic, and butter.Return the chicken and apples to the skillet and spoon the warm cider sauce over the top
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Prep Time 15 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

  • 4 –5 bone-in chicken thighs
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme
  • 2 tablespoons fresh rosemary chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 red onion sliced
  • 1 –2 Honeycrisp apples sliced
  • 4 tablespoons salted butter
  • ¾ cup apple cider
  • ½ cup chicken broth
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves finely minced
  • 2 –3 fresh rosemary sprigs
  • Olive oil as needed

Instructions
 

  • Preheat the oven to 425°F (218°C).
  • Pat the chicken thighs dry with paper towels and place them in a large bowl.
  • Season with onion powder, garlic powder, smoked paprika, thyme, chopped rosemary, salt, and black pepper.
  • Toss until the chicken is evenly coated with the seasonings.
  • Drizzle enough olive oil to lightly coat the bottom of a large oven-safe skillet. Heat over medium to medium-high heat.
  • Once hot, add the chicken thighs. Sear for approximately 3–4 minutes per side, until nicely golden.
  • Remove the skillet from the heat. Arrange the sliced red onion and Honeycrisp apples around the chicken.
  • Add a few fresh rosemary sprigs.
  • Transfer the skillet to the oven and bake for approximately 20–25 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C), without the thermometer touching the bone.
  • Transfer the cooked chicken and apples to a clean plate and keep warm.
  • Carefully place the skillet over medium-low heat.
  • Add the butter, apple cider, chicken broth, Dijon mustard, and minced garlic.
  • Whisk gently, scraping up the flavorful browned bits from the bottom of the skillet.
  • Simmer until the sauce reduces slightly and develops a smooth, glossy consistency.
  • Taste and adjust the salt and black pepper if necessary.
  • Return the chicken and apples to the pan.
  • Spoon the warm sauce generously over the Rosemary Apple Cider Chicken.
  • Garnish with additional fresh rosemary or thyme and serve warm.

Notes

Boneless chicken thighs can be used, but they will cook faster. Adjust the oven time accordingly and check the internal temperature early.
If Honeycrisp apples are unavailable, choose another crisp apple that can withstand cooking without immediately becoming mushy.