Don’t overlook chicken thighs—these cuts are packed with flavour, simple to cook, and incredibly versatile in countless recipes. One of the best ways to enjoy them? Try this all-in-one dish featuring tender sweet potatoes, crisp apples, and succulent chicken thighs. Coated in a rich apple cider glaze, these chicken thighs bring comforting, autumn-inspired spices to the table, making them an ideal choice for a cosy weeknight meal or a show-stopping dinner party option.
Ingredients
1 large sweet potato, peeled and cubed
2 apples, sliced
2 Tbsp. olive oil, divided
1 Tbsp. chopped fresh rosemary
Salt
Freshly ground black pepper
6 bone-in, skin-on chicken thighs, trimmed
2/3 c. apple cider
2 Tbsp. honey
1 Tbsp. Grainy mustard
1 Tbsp. butter
3 rosemary sprigs, for oven proof dish
Directions
Preheat oven to 220°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
In a large ovenproof pan/dish over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
To the same pan/dish, add apple cider, honey and grainy mustard. Bring mixture to a high simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the pan/dish, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire pan/dish to the oven.
Bake until the sweet potatoes are tender, and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Serve chicken and potatoes with pan/dish gravy.
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