Apple Cider Chicken Thighs

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.