Save Tender chicken thighs baked with apples and onions in a sweet, tangy cider glaze—an effortless, comforting meal perfect for a cozy evening.
Ingredients
- Bone in skin on chicken thighs: 8 (about 2 lbs/900 g)
- Apples: 2 medium cored and sliced
- Yellow onion: 1 large thinly sliced
- Garlic: 2 cloves minced
- Apple cider (not vinegar): 3/4 cup (180 ml)
- Dijon mustard: 2 tbsp
- Olive oil: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Honey or maple syrup: 1 tbsp
- Fresh thyme leaves (or dried): 1 tsp (or 1/2 tsp dried)
- Kosher salt: 1 tsp
- Ground black pepper: 1/2 tsp
- Ground cinnamon (optional): 1/4 tsp for warmth
Instructions
- Preheat:
- Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Arrange:
- Arrange sliced apples and onions evenly in the bottom of the baking dish. Sprinkle minced garlic over the top.
- Season:
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Place thighs skin side up on top of the apples and onions.
- Glaze:
- In a bowl whisk together apple cider, Dijon mustard, olive oil, apple cider vinegar, honey (or maple syrup), thyme, and cinnamon (if using). Pour mixture evenly over chicken and fruit.
- Bake:
- Bake for 35 40 minutes or until chicken is golden and cooked through (internal temperature should reach 165°F/74°C).
- Broil:
- For crispier skin broil for an additional 2 3 minutes at the end of cooking watching closely.
- Rest:
- Let rest 5 minutes then serve chicken with apples and onions spooning pan juices over the top.
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