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Rosemary Apple Cider Chicken Recipe

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★★★★★

5 from 130 reviews

This Rosemary Apple Cider Chicken recipe features juicy, bone-in chicken thighs seasoned with aromatic spices and fresh herbs, seared to golden perfection, and then baked with sliced apples and red onions. Finished with a luscious pan sauce made from apple cider, Dijon mustard, and butter, this dish perfectly balances savory and sweet flavors for a comforting and elegant meal.

Ingredients

Scale

Chicken and Seasonings

  • 4–5 Bone-In Chicken Thighs
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Fresh Thyme
  • 2 tbsp Fresh Rosemary, chopped
  • Salt and Pepper, to taste
  • Olive Oil, for searing

Fruit and Vegetables

  • 1 Red Onion, sliced
  • 1–2 Honeycrisp Apples, sliced

Sauce Ingredients

  • 4 tbsp Salted Butter
  • 3/4 cup Apple Cider
  • 1/2 cup Chicken Broth or White Wine
  • 2 tbsp Dijon Mustard
  • 3 cloves Garlic, minced

Instructions

  1. Preheat and Season: Preheat your oven to 425°F. While the oven heats, season the bone-in chicken thighs evenly with onion powder, garlic powder, smoked paprika, fresh thyme, chopped fresh rosemary, salt, and pepper to ensure every bite is flavorful.
  2. Sear the Chicken: Heat olive oil in a hot, oven-safe skillet over medium-high heat. Place the seasoned chicken thighs skin-side down and sear each side until golden brown, which helps lock in juices and adds crispness to the skin.
  3. Add Onions and Apples: Arrange the sliced red onions and Honeycrisp apples around the seared chicken in the skillet, distributing them evenly to roast alongside the meat.
  4. Bake in the Oven: Transfer the entire skillet to the preheated oven and bake for 20-25 minutes. This cooking step ensures the chicken cooks through and the apples and onions become tender and caramelized.
  5. Remove and Prepare Sauce: Carefully remove the chicken and apples from the skillet and set aside. Place the skillet on the stovetop over medium heat and add the butter, apple cider, chicken broth (or white wine), Dijon mustard, and minced garlic to the pan drippings.
  6. Whisk and Thicken Sauce: Whisk the sauce ingredients continuously as they cook, allowing the sauce to reduce and thicken slightly, concentrating the flavors and creating a rich glaze.
  7. Combine and Serve: Return the chicken and apples to the skillet. Spoon the thickened sauce generously over them and serve immediately, enjoying the combination of savory chicken and sweet, fragrant apple cider sauce.

Notes

  • Bone-in chicken thighs are preferred for juiciness and flavor, but boneless can be used with adjusted cooking time.
  • If you don’t have Honeycrisp apples, other sweet-tart apples like Fuji or Gala work well.
  • Substitute chicken broth with white wine if preferred for a slightly different flavor profile.
  • Ensure the skillet you use is oven-safe to transition seamlessly from stovetop searing to oven baking.
  • For a gluten-free option, verify that the Dijon mustard and chicken broth are gluten-free certified.

Keywords: rosemary apple cider chicken, baked chicken thighs, apple and onion chicken recipe, savory and sweet chicken, fall chicken dish

Find it online: https://tastewithamy.com/rosemary-apple-cider-chicken-recipe/