1. Can I use chicken breasts instead of thighs for this recipe?

While chicken breasts can be used as a substitute, chicken thighs are preferred for their juiciness and flavor. Thighs hold up better in the oven, providing a richer texture when paired with the apple cider glaze. If you do choose chicken breasts, be sure to adjust the cooking time as they tend to cook faster.

2. What type of apples are best for cider glazed chicken thighs?

The best apples for this dish are Granny Smith, Honeycrisps, or Golden Delicious apples. These varieties offer a great balance of tartness and sweetness that complements the savory chicken thighs and cider glaze perfectly. You can experiment with different apples based on your personal preference.

3. Can I make cider glazed chicken thighs ahead of time?

Yes! You can prepare the chicken and vegetables in advance and refrigerate them. When ready to serve, simply bake them in the oven to reheat. This makes for an excellent make-ahead dinner for busy evenings or entertaining guests.

4. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in the oven or on the stovetop. If you’re reheating the chicken, make sure it reaches an internal temperature of 165°F (74°C) before serving.

Cider Glazed Chicken Thighs Recipe – 20-Minute Fall Favorite

Name: Cider Glazed Chicken Thighs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large sweet potato, peeled and cubed; 2 apples, sliced (Granny Smith, Honeycrisps, or Golden Delicious); 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

Description

Apple cider glazed chicken thighs are the perfect balance of savory, sweet, and spiced flavors that make this dish a fall favorite. The dish combines tender chicken thighs with a rich cider glaze, served alongside roasted sweet potatoes and apples. It’s an easy-to-make, comforting meal that will quickly become a family staple or the star of your next dinner party.

Ingredients

Scale

1 large sweet potato, peeled and cubed
2 apples, sliced (Granny Smith, Honeycrisps, or Golden Delicious)
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 oven to 425°F (220°C).
In a medium bowl, combine cubed sweet potatoes, sliced apples, and chopped rosemary. Season with kosher salt and freshly ground black pepper. Drizzle with 1 tablespoon of olive oil, tossing everything to coat.
In a large ovenproof skillet over medium-high heat, heat the remaining olive oil. Add chicken thighs, skin side down, and sear until golden brown, about 2 minutes. Remove chicken and set aside.
In the same skillet, pour in the apple cider, honey, and mustard. Bring to a rapid simmer and cook until the mixture reduces slightly. Whisk in butter to thicken the glaze.
Return the chicken thighs to the skillet, skin side up. Scatter the sweet potato mixture and rosemary sprigs around the chicken.
Turn off the heat and transfer the skillet to the preheated oven. Bake for about 20 minutes, until the chicken is fully cooked and the sweet potatoes are tender. If the potatoes are not fully cooked, remove the chicken and let them finish cooking until tender.
Serve the chicken thighs and vegetables with the pan drippings for extra flavor.

Notes

Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) to avoid overcooking.
If you prefer a thicker glaze, simmer it for a few extra minutes until it reaches your desired consistency.
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to preserve the crispiness of the skin.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Searing
Cuisine: American

Nutrition

Serving Size: 1 Chicken Thigh with Vegetables
Calories: 320
Sugar: 14g
Sodium: 250mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg