Rosemary Apple Cider Chicken Recipe

Introduction

This Rosemary Apple Cider Chicken recipe brings together savory and sweet flavors for a comforting meal. Tender chicken thighs are seasoned with warm spices and fresh herbs, then cooked with apples and onions for a deliciously fragrant dish perfect for any night of the week.

Ingredients

• 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
• 1 Red Onion, sliced
• 1-2 Honeycrisp Apples, sliced
• 4 tbsps Salted Butter
• 3/4 cup Apple Cider
• 1/2 cup Chicken Broth or White Wine
• 2 tbsps Dijon Mustard
• 3 cloves Garlic, minced
• Olive Oil
• Salt and Pepper, to taste

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Season the chicken thighs generously with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper.
2. Step 2: Heat a drizzle of olive oil in a hot, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, then flip to brown the other side.
3. Step 3: Add the sliced red onion and Honeycrisp apples around the chicken in the skillet. Transfer the skillet to the preheated oven.
4. Step 4: Bake for 20-25 minutes until the chicken is cooked through and juices run clear.
5. Step 5: Remove the chicken and apples from the pan and set them aside. Place the skillet back on the stovetop over medium heat.
6. Step 6: Add the butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic to the skillet. Whisk the sauce ingredients and cook until it thickens slightly.
7. Step 7: Return the chicken and apples to the skillet, spoon the sauce over everything, and serve warm.

Tips & Variations

• For extra crisp skin, pat the chicken dry before seasoning and searing.
• Swap Honeycrisp apples for Granny Smith for a tarter flavor.
• Use fresh herbs like thyme and rosemary for the best aroma and taste.
• If you prefer a thicker sauce, let it reduce longer on the stove before adding the chicken back in.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs will work well. Adjust the cooking time slightly, as they usually cook faster than bone-in thighs.

What is the best substitute for apple cider?

If you don’t have apple cider, you can substitute with apple juice mixed with a tablespoon of cider vinegar or use extra chicken broth with a splash of lemon juice for acidity.

Rosemary Apple Cider Chicken Recipe

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★★★★★

4.9 from 91 reviews

This Rosemary Apple Cider Chicken recipe features juicy, bone-in chicken thighs seasoned with aromatic spices and fresh herbs, seared to golden perfection and baked with sweet apples and red onions. Finished with a rich, flavorful apple cider sauce, this dish perfectly balances savory and sweet elements for a comforting, elegant meal.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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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, to taste
• Black Pepper, to taste
• Olive Oil, for searing

Vegetables

• 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

1. 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, chopped rosemary, salt, and pepper.
2. Sear the Chicken: Heat a drizzle of olive oil in a hot, oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and sear for 4-5 minutes until the skin is golden brown and crisp. Flip and sear the other side for an additional 3-4 minutes.
3. Add Apples and Onions: Nestle the sliced red onions and Honeycrisp apples around the seared chicken in the skillet, distributing them evenly.
4. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the apples and onions are tender.
5. Make the Sauce: Remove the chicken and apples from the skillet onto a plate. Place the skillet back on the stovetop over medium heat. Add the salted butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic to the pan. Whisk continuously and cook for 4-6 minutes until the sauce thickens slightly and becomes glossy.
6. Combine and Serve: Return the chicken thighs and apples to the skillet, spoon the warm apple cider sauce over the top, and serve immediately.

Notes

• Bone-in chicken thighs provide extra flavor and moisture but can be substituted with boneless if preferred; adjust cooking time accordingly.
• For a non-alcoholic option, use chicken broth instead of white wine.
• Ensure the skillet is oven-safe to avoid transferring chicken between pans.
• Use Honeycrisp apples for a sweet-tart balance, or substitute with Fuji or Gala apples.
• Check chicken doneness with a meat thermometer for perfect results.

Keywords: Rosemary Chicken, Apple Cider Chicken, Baked Chicken Thighs, Autumn Recipes, Chicken with Apples