Tender chicken thighs baked with apples and onions in a sweet, tangy cider glaze, perfect for comfort.
# What You Need:
→ Poultry
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
→ Fruits & Vegetables
02 - 2 medium apples, cored and sliced
03 - 1 large yellow onion, thinly sliced
04 - 2 cloves garlic, minced
→ Glaze & Seasonings
05 - 3/4 cup apple cider (180 ml)
06 - 2 tablespoons Dijon mustard
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground cinnamon (optional)
# How To Make:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Place sliced apples and onions evenly in the bottom of the baking dish, then sprinkle minced garlic over the top.
03 - Pat chicken thighs dry with paper towels, season both sides with kosher salt and black pepper, and lay them skin-side up atop the apples and onions.
04 - Whisk together apple cider, Dijon mustard, olive oil, apple cider vinegar, honey or maple syrup, thyme, and cinnamon if using; pour evenly over the chicken and fruit.
05 - Bake for 35 to 40 minutes until chicken skin is golden and internal temperature reaches 165°F.
06 - Broil for 2 to 3 minutes at the end of cooking to crisp the skin, monitoring carefully.
07 - Let rest for 5 minutes, then serve chicken with apples and onions, spooning pan juices on top.
