Description
A wholesome, one-pan meal that perfectly marries the savory depth of seared chicken thighs with the autumnal sweetness of apple cider. Roasted alongside tender sweet potatoes and fresh apples, this dish is infused with the piney fragrance of rosemary. The cider reduction creates a glossy, caramelized glaze that makes this meal feel both gourmet and comforting, perfect for a nourishing family dinner that comes together with minimal cleanup.
Ingredients
1 large sweet potato, peeled and cubed
2 apples, sliced into wedges
2 Tbsp. olive oil, divided
1 Tbsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
6 bone-in, skin-on chicken thighs, trimmed
2/3 cup unfiltered apple cider
1 Tbsp. honey
1 Tbsp. grainy mustard
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed sweet potatoes and apple wedges with 1 tablespoon of olive oil, rosemary, salt, and pepper.
Arrange the potatoes and apples in a single layer in a large ovenproof skillet.
Season the chicken thighs with salt and pepper.
Heat the remaining tablespoon of oil in the skillet over medium-high heat and sear the chicken, skin-side down, until golden brown.
Place the seared chicken thighs on top of the potato and apple mixture.
Whisk together the apple cider, honey, and grainy mustard, then pour the mixture over the chicken.
Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the glaze has thickened and caramelized.
Notes
Ensure the sweet potatoes are cut into uniform 1-inch cubes to ensure they roast at the same rate as the apples and chicken. Use a high-quality unfiltered apple cider for the best depth of flavor. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with potatoes and apples
- Calories: 385
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 110mg