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Rosemary Apple Cider Chicken featured image showcasing the delicious dish.
Lady Maria

Rosemary Apple Cider Chicken

This Rosemary Apple Cider Chicken recipe delivers tender, juicy chicken infused with the aromatic fragrance of rosemary and the sweet, tart flavor of apple cider. It's a simple one-pan wonder perfect for a weeknight dinner or a cozy weekend gathering, offering a delightful combination of savory and sweet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs
  • 1 1/2 cups unfiltered apple cider
  • 2 sprigs fresh rosemary, plus more for garnish
  • 2 medium apples Honeycrisp or Granny Smith
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter optional
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon apple cider vinegar optional

Equipment

  • Large, oven-safe skillet
  • knife
  • Cutting board
  • meat thermometer
  • paper towels
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels and season generously with salt and pepper.
  3. Heat the olive oil (and butter, if using) in a large oven-safe skillet over medium-high heat.
  4. Add the sliced onion and cook until softened and translucent, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Place the chicken, skin-side down, in the skillet and sear for 5-7 minutes, or until the skin is golden brown and crispy. Remove the chicken from the skillet and set aside.
  7. Add the sliced apples to the skillet and cook for 3-5 minutes, or until slightly softened.
  8. Pour in the apple cider (and apple cider vinegar, if using) and scrape up any browned bits from the bottom of the skillet.
  9. Arrange the rosemary sprigs over the apples in the skillet.
  10. Place the chicken on top of the apples, skin-side up.
  11. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  12. Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving.
  13. Garnish with extra rosemary sprigs, if desired.

Notes

Don't overcrowd the pan when searing the chicken to ensure proper browning. Use a meat thermometer to ensure the chicken is cooked through. Resting the chicken before serving is crucial for retaining its juiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add bacon for a smoky flavor or try different herbs like thyme or sage. For a richer sauce, stir in a splash of heavy cream or crème fraîche at the end. Assemble the dish up to 24 hours in advance and refrigerate before baking, adding a few extra minutes to the baking time.