Ingredients
Scale
For the Chicken
- 4–5 bone-in, skin-on chicken thighs
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- Salt and black pepper, to taste
- 1 red onion, cut into wedges
- 1–2 Honeycrisp apples, cored and sliced
- 2–3 fresh rosemary sprigs
- 1 tablespoon olive oil
For the Apple Cider Sauce
- 4 tablespoons salted butter
- ¾ cup apple cider
- ½ cup chicken broth or dry white wine
- 2 tablespoons Dijon mustard
- 3 garlic cloves, finely minced
Instructions
- Preheat the oven to 425°F.
- Pat the chicken thighs dry with paper towels. Season them with onion powder, garlic powder, smoked paprika, thyme, chopped rosemary, salt, and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Place the chicken skin-side down in the hot skillet. Sear for 3–4 minutes without moving it, then flip and cook the other side for approximately 3 minutes.
- Remove the skillet from the heat. Arrange the apple slices, red onion wedges, and rosemary sprigs around the chicken.
- Transfer the skillet to the oven and roast for 20–25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Transfer the cooked chicken, apples, and onions to a plate and keep them warm.
- Return the skillet to the stovetop over medium-low heat. Add the butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic.
- Whisk the sauce while scraping the browned pieces from the bottom of the skillet. Simmer for 3–5 minutes, or until it begins to thicken.
- Return the chicken, apples, and onions to the skillet. Spoon the apple cider sauce over the chicken and serve warm.
Notes
- Dry the chicken skin thoroughly before seasoning to help it become crisp.
- Honeycrisp, Granny Smith, Pink Lady, or Braeburn apples work well.
- Boneless chicken thighs can be used, but reduce the oven time to approximately 15–20 minutes.
- Chicken broth can completely replace the white wine.
- For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering sauce.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: American
Nutrition
- Calories: 257 Kcal
- Fat: 13g
- Carbohydrates: 15g
- Protein: 17g