Rosemary Apple Cider Chicken Recipe
This Rosemary Apple Cider Chicken recipe features tender bone-in chicken thighs cooked to golden perfection with a fragrant blend of spices, fresh rosemary, sweet honeycrisp apples, and red onions. Finished with a rich, tangy sauce made from apple cider, Dijon mustard, and butter, this dish offers a delightful sweet and savory combination perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Oven Roasting
- Cuisine: American
- Diet: Low Lactose
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, to taste
- Black Pepper, to taste
- Olive Oil, for searing
Vegetables & Fruit
- 1 Red Onion, sliced
- 1–2 Honeycrisp Apples, sliced
Sauce
- 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
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry and season evenly with onion powder, garlic powder, smoked paprika, fresh thyme, fresh rosemary, salt, and black pepper to infuse layers of flavor.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the seasoned chicken thighs skin-side down and sear for about 4-5 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes to lock in juices and create a crispy exterior.
- Add Onions and Apples: Arrange the sliced red onions and honeycrisp apples around the chicken in the skillet, allowing their sweetness and aroma to blend during roasting.
- Roast in Oven: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Prepare the Sauce: Carefully remove the chicken and apples from the skillet and set aside. Place the skillet back on the stovetop over medium heat. Add salted butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic to the pan. Whisk continuously and cook until the sauce thickens slightly and becomes glossy, about 5-7 minutes.
- Finish and Serve: Return the chicken and apples to the skillet, spooning the luscious sauce over them to coat. Allow everything to warm together for a minute, then serve immediately for a comforting, flavorful meal.
Notes
- Bone-in chicken thighs are preferred for juiciness and flavor retention but boneless can be used with adjusted cooking time.
- Use fresh rosemary and thyme to maximize aromatic flavor.
- Honeycrisp apples provide a nice balance of sweetness and tartness; alternatively, Granny Smith apples can be used for a tarter note.
- For a gluten-free option, ensure the Dijon mustard is gluten-free and use gluten-free chicken broth or white wine.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture and taste.
- Adjust seasoning and salt according to taste and sodium preferences.
Nutrition
- Serving Size: 1 chicken thigh with sauce and apples
- Calories: 420
- Sugar: 8g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: rosemary chicken, apple cider chicken, baked chicken thighs, autumn chicken recipe, sweet and savory chicken
