Apple Cider Chicken Thighs Recipe
This apple cider chicken thighs recipe is perfect for your next weeknight dinner. Packed with sweet potatoes, apples and a delicious apple cider glaze.
Ingredients
- 1 large sweet potato peeled and diced
- 2 apples sliced
- 2 tbsp olive oil extra virgin
- 1 tbsp fresh rosemary chopped
- 3 sprigs fresh rosemary
- 1 tsp salt
- ½ tsp black pepper freshly ground
- 6 chicken thighs bone-in, skin-on
- 160 ml apple cider
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 220°C. In a medium bowl, add sweet potatoes, apples and chopped rosemary. Season with salt and freshly ground black pepper, drizzle with 1 tbsp olive oil and toss to coat.
- In a large ovenproof skillet add olive oil and heat over a medium-high heat. Add chicken thighs skin-side down and sear for 5 minutes or until golden-brown and crispy. Set aside.
- In the same skillet, add apple cider, honey and Dijon mustard and deglaze the bottom of the pan. Cook for 5-10 minutes or until the mixture has slightly thickened and it coats the back of a spoon. Add the butter and the sweet potato mixture, tossing.
- Return the chicken thighs to the skillet, skin-side up. Add fresh rosemary sprigs and transfer skillet to the oven.
- Roast for 20 minutes or until the chicken reaches an internal temperature of 74°C and the sweet potatoes are tender. If the potatoes need longer to cook, take out the chicken thighs and continue cooking until tender.