Description

This Rosemary Apple Cider Chicken recipe features tender, juicy bone-in chicken thighs seasoned with fragrant herbs and spices, seared to golden perfection, then baked alongside sweet apples and red onions. The dish is finished with a luscious apple cider mustard sauce enriched with butter, making it an ideal comforting yet 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 tbsps Fresh Rosemary, chopped
Salt and Pepper to taste

Vegetables and Fruits

1 Red Onion, sliced
1–2 Honeycrisp Apples, sliced
Additional 2–3 Rosemary Sprigs

Sauce Ingredients

4 tbsps Salted Butter
3/4 cup Apple Cider
1/2 cup Chicken Broth or White Wine
2 tbsps Dijon Mustard
3 cloves Garlic, diced finely

Other

Olive oil for searing

Instructions

Preheat the oven: Set your oven to 425 degrees F (220 degrees C) to ensure it is hot and ready for baking the chicken and apples.
Season the chicken: In a large bowl, combine the onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper. Coat the bone-in chicken thighs thoroughly with this seasoning blend for balanced flavor.
Sear the chicken: Heat a drizzle of olive oil in a pan over medium heat until hot. Add the seasoned chicken thighs and sear each side until golden brown, approximately 3 to 4 minutes per side. This step locks in juices and creates a crispy crust.
Add apples and onions: Remove the pan from heat, then add the sliced red onions, sliced Honeycrisp apples, and a few rosemary sprigs to the pan. This combination lends sweetness and aroma.
Bake the chicken: Transfer the pan into the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
Prepare the sauce: Once the chicken and apples are removed from the pan and set aside, add butter, apple cider, chicken broth or white wine, Dijon mustard, and finely diced garlic to the pan. Place it back on the stove over medium-low heat and whisk frequently until the sauce thickens to a glossy consistency.
Finish the dish: Return the cooked chicken and apples to the pan and spoon the thickened apple cider mustard sauce generously over the chicken. Let everything combine a minute on low heat to meld flavors before serving.

Notes

You can substitute chicken thighs with bone-in chicken breasts if preferred, but adjust cooking time accordingly.
For a non-alcoholic version, use additional chicken broth instead of white wine.
Honeycrisp apples are recommended for their balance of sweetness and tartness, but other firm sweet apples can be used.
Make sure to monitor the sauce as it thickens to prevent burning.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Rosemary Chicken, Apple Cider Chicken, Baked Chicken Thighs, Fall Chicken Recipe, Comfort Food, Apple and Chicken