Rosemary Apple Cider Chicken Recipe
Introduction
This Rosemary Apple Cider Chicken recipe combines savory herbs with the sweet tartness of apples for a comforting, flavorful meal. Perfect for a cozy dinner, it features tender chicken thighs cooked with fragrant spices and a rich, tangy sauce.
Ingredients
- 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
- 1 Red Onion, sliced
- 1-2 Honeycrisp Apples, sliced
- 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
- Olive oil
- Salt
- Pepper
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Season the chicken thighs evenly with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper.
- Step 2: Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs on both sides until they are golden brown, about 3-4 minutes per side.
- Step 3: Arrange the sliced red onions and Honeycrisp apples around the chicken in the skillet.
- Step 4: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 5: Carefully remove the chicken and apples from the pan and set aside. Place the skillet back on the stovetop over medium heat.
- Step 6: Add the butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic to the skillet. Whisk the sauce ingredients together and cook until the sauce begins to thicken, about 3-5 minutes.
- Step 7: Return the chicken and apples to the pan, spoon the sauce over them, and serve immediately.
Tips & Variations
- Use bone-in, skin-on chicken thighs for more flavor and juiciness.
- If you prefer a sweeter sauce, add a teaspoon of honey or maple syrup to the sauce mixture.
- Substitute Granny Smith apples for a tarter flavor or Fuji apples for extra sweetness.
- For a dairy-free version, replace butter with olive oil or a plant-based alternative.
- Add a splash of balsamic vinegar to the sauce for an extra depth of flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the chicken’s tenderness and prevent the sauce from breaking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts tend to cook faster and can dry out more easily. Reduce the baking time and monitor closely to keep them moist.
What if I don’t have an oven-safe skillet?
You can sear the chicken in a regular pan, then transfer everything to a baking dish for the oven step. Just make sure to use a pan for cooking the sauce afterward.
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Rosemary Apple Cider Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Rosemary Apple Cider Chicken recipe features juicy bone-in chicken thighs seasoned with aromatic spices and fresh herbs, seared to perfection, and baked alongside sweet honeycrisp apples and red onions. Finished with a rich, tangy sauce made from apple cider, Dijon mustard, and garlic, this dish combines savory and sweet flavors for an irresistible, comforting meal.
Ingredients
Chicken and Seasoning
- 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
Vegetables and Fruits
- 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). Generously season the bone-in chicken thighs with onion powder, garlic powder, smoked paprika, fresh thyme, fresh rosemary, salt, and pepper, ensuring even coverage.
- Sear the Chicken: Heat olive oil in a hot, oven-safe skillet over medium-high heat. Sear the chicken thighs on both sides until they develop a golden brown crust, about 3-4 minutes per side. This step locks in flavor and juices.
- Add Apples and Onions: Arrange the sliced red onion and honeycrisp apples around the seared chicken in the skillet, distributing evenly.
- Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Remove and Prepare Sauce: Carefully remove the chicken, apples, and onions from the skillet and set aside. Place the skillet back on the stovetop over medium heat and add the salted butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic to the pan.
- Thicken the Sauce: Whisk the sauce ingredients together and cook until the sauce reduces and thickens slightly, about 5-7 minutes. This will create a rich and flavorful glaze.
- Combine and Serve: Return the chicken, apples, and onions to the skillet. Spoon the thickened sauce generously over the chicken. Serve immediately, enjoying the beautiful balance of savory and sweet flavors.
Notes
- Bone-in chicken thighs are preferred for juicier, more flavorful meat.
- Use honeycrisp apples for a sweet and tart contrast; Granny Smith can also work but will be more tart.
- If you don’t have an oven-safe skillet, sear the chicken in a regular skillet and transfer to a baking dish for oven cooking.
- White wine adds complexity to the sauce, but chicken broth is a good non-alcoholic substitute.
- Be careful when transferring the hot skillet from stove to oven using oven mitts.
- Check the internal temperature of chicken to ensure it is cooked safely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Rosemary Chicken, Apple Cider Chicken, Baked Chicken Thighs, Apple and Onion Chicken, Fall Chicken Recipe, Savory Sweet Chicken
