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Rosemary Apple Cider Chicken featured image showing a delicious and flavorful meal.
Lady Maria

Easy Rosemary Apple Cider Chicken

This recipe delivers crispy-skinned, juicy rosemary apple cider chicken by searing the chicken, sautéing aromatics, and baking in a flavorful apple cider sauce. Careful attention to drying the chicken and limiting moisture are key to achieving the perfect texture and taste.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken pieces thighs or drumsticks
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup apple cider
  • 1/2 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 1 tbsp all-purpose flour

Equipment

  • large skillet
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • paper towels
  • Spatula
  • Oven

Method
 

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 5-7 minutes, or until golden brown and crispy. Flip and sear for another 3-5 minutes. Remove chicken from the skillet and set aside.
  3. Sauté Aromatics: Add the chopped onion to the skillet and sauté for 3-5 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant. Add the fresh rosemary at this stage.
  4. Make the Sauce: Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom of the skillet. Add the chicken broth and dried thyme. Bring to a simmer.
  5. Thicken the Sauce (Optional): In a separate small bowl, whisk together the butter and flour to create a roux. Slowly whisk the roux into the simmering sauce. Continue to simmer until the sauce thickens slightly. This step can be skipped for a lighter sauce.
  6. Bake the Chicken: Return the chicken to the skillet, skin-side up. Spoon the sauce over the chicken. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. Serve with a side of roasted vegetables or mashed potatoes.

Notes

Patting the chicken dry is crucial for achieving crispy skin. For a deeper rosemary flavor, add the fresh rosemary while sautéing the onions and garlic to release its essential oils. Limiting marinating time to no more than 30 minutes with a small amount of apple cider vinegar prevents the chicken from becoming mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days.