Rosemary Apple Cider Chicken Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Add Apples and Onions: Nestle the sliced red onions and Honeycrisp apples around the seared chicken in the skillet, distributing them evenly.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/rosemary-apple-cider-chicken-recipe/
