Description
This Rosemary Apple Cider Chicken is a cozy one-pan meal full of sweet, savory, and herb-infused autumn flavor.
Ingredients
Scale
- 3 tablespoons olive oil
- 6 large chicken thighs (bone-in, skin-on)
- Sea salt & black pepper, to taste
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 small onion, thinly sliced
- 2 medium red apples, skin on, cored and thinly sliced
- 3 garlic cloves, minced
- 4 sprigs of thyme
- 1/3 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup honey
- Freshly chopped parsley and thyme, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt, black pepper, cayenne pepper, and dried thyme.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes until golden. Flip and cook another 3 minutes. Remove and set aside.
- Sauté the onions and apples in the same pan for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
- Deglaze the pan with apple cider vinegar, scraping up the brown bits.
- Add Worcestershire sauce, honey, and fresh thyme sprigs. Stir to combine.
- Return the chicken to the pan, skin-side up. Spoon some sauce over the top.
- Transfer to oven and roast uncovered for 20–25 minutes, or until the chicken reaches 165°F internally.
- Garnish with fresh parsley and thyme before serving.
Notes
Choose apples that hold their shape when cooked (like Honeycrisp or Fuji).
Use a meat thermometer to avoid under- or over-cooking.
Let chicken rest 5 minutes before serving for juicier meat.
Don’t skip the deglazing step—it builds essential flavor.
Keywords: Rosemary Apple Cider Chicken with Fall Flavor Power