Description

A perfect autumn dinner featuring crispy, pan-seared chicken thighs roasted with apples and onions, all finished with a savory apple cider and Dijon pan sauce.

Ingredients

4-5 Bone-In Chicken Thighs
Spices: 2 tsp each Onion & Garlic Powder, 1 tsp each Smoked Paprika & Fresh Thyme
2 tbsps Fresh Rosemary, chopped
1 Red Onion & 1-2 Honeycrisp Apples, sliced
Sauce: 4 tbsps Salted Butter, 3/4 cup Apple Cider, 1/2 cup Chicken Broth or White Wine, 2 tbsps Dijon Mustard, 3 cloves Garlic
Olive oil, Salt, Pepper

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Instructions

1. Preheat oven to 425°F. Season chicken thighs with all the spices and herbs.

2. Sear the chicken on both sides in a hot, oven-safe skillet until golden brown.

3. Add sliced onions and apples to the pan around the chicken.

4. Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.

5. Remove chicken and apples from the pan. On the stovetop, add all sauce ingredients to the pan.

6. Whisk and cook until the sauce begins to thicken.

7. Return the chicken and apples to the pan, spoon the sauce over them, and serve.

Notes

Patting the chicken skin dry before seasoning is the secret to getting it perfectly crispy.

Don’t clean the pan after searing the chicken; the browned bits are packed with flavor and are essential for the delicious pan sauce.

Using an oven-safe skillet makes this a wonderful one-pan meal.

This dish is a fantastic way to celebrate the flavors of fall.