Print

Rosemary Apple Cider Chicken Recipe

Print Recipe

★★★★★

4.4 from 65 reviews

This Rosemary Apple Cider Chicken recipe features juicy, bone-in chicken thighs seasoned with aromatic spices and fresh herbs, seared to a golden brown, then baked with sweet honeycrisp apples and red onions. Finished with a rich, tangy apple cider sauce infused with Dijon mustard and fresh garlic, this dish offers a perfect balance of savory and sweet flavors. Ideal for a cozy dinner, it’s both simple to prepare and irresistibly flavorful.

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 leaves
  • 2 tbsp Fresh Rosemary, chopped
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil, for searing

Vegetables and Fruit

  • 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). In a bowl, mix the onion powder, garlic powder, smoked paprika, fresh thyme, chopped fresh rosemary, salt, and black pepper. Season the bone-in chicken thighs evenly on all sides with this spice-herb blend.
  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 about 4-5 minutes on each side, until the skin is golden brown and crispy. This step locks in flavor and creates a beautiful crust.
  3. Add Onions and Apples: Arrange the sliced red onions and honeycrisp apples around the seared chicken in the skillet. They will roast alongside the chicken, absorbing the savory flavors.
  4. Bake: Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the apples are tender.
  5. Remove and Prepare Sauce: Carefully remove the chicken and apples from the skillet and set aside on 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 drippings.
  6. Thicken the Sauce: Whisk the ingredients together continuously, cooking the sauce until it reduces slightly and thickens to a glossy consistency, about 4-5 minutes.
  7. Combine and Serve: Return the cooked chicken and apples to the skillet, spoon the thickened sauce over them, and coat evenly. Serve immediately, garnished if desired.

Notes

  • For best results, use bone-in, skin-on chicken thighs for juiciness and flavor.
  • If you don’t have honeycrisp apples, other sweet varieties like Fuji or Gala work well.
  • You can substitute chicken broth with dry white wine for a slightly different depth of flavor in the sauce.
  • Make sure to use an oven-safe skillet to seamlessly transfer from stovetop to oven.
  • Check the internal temperature of chicken to ensure it’s fully cooked and safe to eat.

Keywords: Rosemary Chicken, Apple Cider Chicken, Baked Chicken Thighs, Autumn Dinner Recipe, Chicken with Apples and Onions, Easy Chicken Dinner

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