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Rosemary Apple Cider Chicken Recipe

Rosemary Apple Cider Chicken Recipe
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★★★★★

4.9 from 28 reviews

This Rosemary Apple Cider Chicken recipe combines savory bone-in chicken thighs with the sweet and tangy flavors of apple cider, fresh rosemary, and honeycrisp apples. The chicken is first seasoned with aromatic spices, seared to perfection, then baked with slices of red onion and apples before being finished in a rich, tangy butter and Dijon mustard sauce. It’s a cozy, flavorful dish perfect for a comforting family dinner or special occasion.

Ingredients

Scale

Chicken and Spices

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

Vegetables and Fruit

  • 1 Red Onion, sliced
  • 1–2 Honeycrisp Apples, sliced

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, minced

Instructions

  1. Season the Chicken: Preheat your oven to 425°F (220°C). In a small bowl, mix together the onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper. Rub this spice mixture thoroughly over the chicken thighs to evenly coat them.
  2. Sear the Chicken: Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and sear until golden brown, about 4-5 minutes per side. This step locks in flavor and creates a beautiful crust.
  3. Add Onion and Apples: Arrange the sliced red onions and honeycrisp apples around the chicken in the skillet, allowing their flavors to mingle and caramelize during baking.
  4. Bake the Chicken: Transfer the skillet into the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The apples and onions will soften and become aromatic.
  5. Make the Sauce: Remove the skillet from the oven. Carefully take out the chicken and apples, setting them aside. Place the skillet over medium heat on the stovetop and add the salted butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic. Whisk together and cook, stirring frequently, until the sauce thickens slightly, about 5-7 minutes.
  6. Combine and Serve: Return the chicken thighs and apples back to the skillet. Spoon the thickened sauce over everything and let it warm through for a minute. Serve immediately, garnished with extra fresh rosemary if desired.

Notes

  • Bone-in chicken thighs provide more flavor and juiciness due to the bone retention.
  • If you prefer a slightly sweeter sauce, a tablespoon of honey can be added during sauce preparation.
  • Honeycrisp apples are recommended for their balance of sweetness and tartness, but Granny Smith or Fuji can also be used.
  • Ensure your skillet is oven-safe; cast iron or stainless steel pans work best.
  • The sauce can be thickened further by simmering a bit longer or adding a cornstarch slurry if desired.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the oven.

Nutrition

Keywords: rosemary chicken, apple cider chicken, baked chicken thighs, autumn dinner recipe, apple and onion chicken

Find it online: https://cookwithruby.com/rosemary-apple-cider-chicken-recipe/