Fall in Love with Juicy Rosemary Apple Cider Chicken

This Rosemary Apple Cider Chicken combines fresh rosemary and sweet apples for a heartwarming comfort food, perfect for fall gatherings.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 thighs

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-In Chicken Thighs the main protein source that provides rich flavor and moisture
2 tablespoons Olive Oil essential for sautéing; choose extra virgin for a robust taste

For the Seasoning

1 teaspoon Onion Powder enhances the overall flavor; fresh onion can be a suitable substitute
1 teaspoon Garlic Powder boosts flavor; feel free to swap for freshly minced garlic if you prefer
1 teaspoon Smoked Paprika adds a delightful depth; omit if you favor a milder taste
1 teaspoon Fresh Thyme complements rosemary beautifully; you can use 1/3 dried thyme in its place
2 tablespoons Fresh Rosemary an aromatic necessity for authentic flavor; freshly chopped is best
to taste Salt staple for seasoning; adjust according to your taste preferences
to taste Pepper staple for seasoning; adjust according to your taste preferences

For the Sauce

2 tablespoons Salted Butter creates a rich sauce; unsalted can be used if desired
1 cup Apple Cider the heart of the sauce; fresh-pressed cider offers the most flavor
1/2 cup Chicken Broth or White Wine adds depth; wine creates a more sophisticated flavor
1 tablespoon Dijon Mustard provides a pleasant tang; use whole grain mustard as an alternative

For Added Sweetness

1 medium Red Onion adds a touch of sweetness; yellow onion works as a fine substitute
2 medium Honeycrisp Apples contributes sweetness and a lovely texture; any tart apple can be substituted
2 cloves Garlic fresh garlic enhances flavor; it's okay to use garlic powder instead if you're in a pinch

Equipment

Oven-Safe Skillet

Method

How to Make Rosemary Apple Cider Chicken

Preheat your oven to 400°F (200°C) so it’s hot and ready for roasting.
Generously season the bone-in chicken thighs with onion powder, garlic powder, smoked paprika, fresh thyme, salt, and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes per side.
Remove the chicken and set aside. In the same skillet, add butter, minced garlic, sliced red onion, and Honeycrisp apples. Sauté until softened, about 3-4 minutes.
Pour in the apple cider, chicken broth or white wine, and Dijon mustard. Stir to combine, ensuring all ingredients are well mixed.
Return the seared chicken to the skillet, positioning it skin-side up.
Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 165°F (about 25-30 minutes).
Remove from the oven and let the chicken rest for a few minutes. Serve it warm, drizzled with the luscious sauce over each thigh.

Nutrition

Serving: 1thighCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 8gVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Optional: Garnish with extra fresh rosemary for a pop of color and added aroma. Exact quantities are listed in the recipe card below.

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