1. Can I use boneless chicken thighs instead of bone-in?

Yes, you can use boneless, skinless chicken thighs, but they may cook faster. Reduce the baking time to around 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

2. Can I make this Cider Glazed Chicken Thighs dish ahead of time?

Yes, this Cider Glazed Chicken Thighs recipe can be prepped in advance. You can chop the vegetables and season the chicken the day before, then store everything in the refrigerator. When ready to cook, follow the steps starting from searing the chicken.

3. What other sides can I serve with cider glazed chicken thighs?

In addition to the suggested sides like roasted green beans or mashed potatoes, you can also serve it with a side salad, roasted Brussels sprouts, or a warm grain like quinoa or couscous for a more filling meal.

Cider Glazed Chicken Thighs: The Ultimate Fall Recipe

Description

Cider glazed chicken thighs are a perfect combination of savory and sweet, offering a comforting and flavorful meal for any fall occasion. With a rich apple cider glaze, honey, and mustard, these chicken thighs are tender and juicy, making them a family favorite for weeknight dinners or special gatherings.

Ingredients

Scale

1 large sweet potato, peeled and cubed
2 apples, sliced
2 Tbsp. olive oil, divided
1 Tbsp. chopped fresh rosemary
kosher salt
Freshly ground black pepper
6 bone-in, skin-on chicken thighs, trimmed
2/3 cup apple cider
2 Tbsp. honey
1 Tbsp. Grainy mustard
1 Tbsp. butter
3 rosemary sprigs, for skillet

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Instructions

Preheat your oven to 425°F. In a medium bowl, combine cubed sweet potatoes, sliced apples, and chopped rosemary. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and toss everything together.
Heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for about 2 minutes until golden. Remove the chicken and set it aside.
In the same skillet, add apple cider, honey, and mustard. Bring the mixture to a simmer and cook for a few minutes until it thickens slightly. Whisk in butter for a smooth finish.
Return the chicken thighs to the skillet, skin side up. Scatter the sweet potato and apple mixture around the chicken, and add a few sprigs of rosemary. Turn off the heat and transfer the skillet to the oven.
Bake for about 20 minutes until the sweet potatoes are tender and the chicken is fully cooked through. If the potatoes need more time, remove the chicken to rest and continue cooking the potatoes until soft.
Serve the chicken thighs with the roasted sweet potatoes and apples, drizzling the pan juices over the top for extra flavor.

Notes

For crispier chicken skin, broil for an additional 2-3 minutes at the end of baking.
If using boneless chicken thighs, reduce cooking time to 15-18 minutes.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Adjust the sweetness of the glaze by adding more honey or a splash of balsamic vinegar for depth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Searing
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 380
Sugar: 20g
Sodium: 520mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 28g
Cholesterol: 95mg