Ingredients
Scale
- 4-5 Bone-In Chicken Thighs (about 1.5-2 lbs or 680-900 g)
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Fresh Thyme
- 2 tbsp Fresh Rosemary, chopped
- 1 Red Onion, sliced
- 1-2 Honeycrisp Apples, sliced
- 4 tbsp Salted Butter (or Olive Oil for dairy-free)
- 3/4 cup Apple Cider
- 1/2 cup Chicken Broth or White Wine
- 2 tbsp Dijon Mustard
- 3 cloves Garlic, minced
- Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine onion powder, garlic powder, smoked paprika, fresh thyme, and chopped rosemary. Season the chicken thighs generously with this spice mix.
- Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for about 5-6 minutes on each side until golden brown.
- Once the chicken is golden, add the sliced red onion and Honeycrisp apples around the chicken in the skillet.
- Transfer the entire skillet to the preheated oven. Bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken and apples from the skillet and set them aside. On the stovetop, add butter, apple cider, chicken broth (or white wine), Dijon mustard, and minced garlic to the pan. Whisk together and cook until the sauce thickens slightly, about 3-5 minutes.
- Place the chicken and apples back into the skillet, spoon the sauce over them, and let it all mingle together.
- Serve hot, drizzled with the sauce, and enjoy the cozy flavors!
Notes
For a vegan option, substitute chicken with jackfruit or tofu and use plant-based butter. Make-ahead by seasoning chicken thighs and refrigerating overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None specified