Ingredients
Scale
- 4–5 bone-in chicken thighs (skin-on preferred)
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp fresh thyme
- 2 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
- 1 red onion, sliced
- 1–2 Honeycrisp apples, sliced
- 4 tbsp salted butter
- 3/4 cup apple cider
- 1/2 cup chicken broth or dry white wine
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- Olive oil, for searing
Instructions
- Preheat oven to 425°F (220°C). Pat chicken thighs dry and season with olive oil, onion powder, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 3–4 minutes until golden and crisp. Flip and sear the other side for 2 minutes.
- Add sliced onions and apples around the chicken in the skillet. Toss gently in the rendered fat.
- Transfer the skillet to the oven and roast for 20–25 minutes, until chicken reaches 165°F (74°C) and apples are tender.
- Remove chicken and apples from the pan. Place skillet back on the stove over medium heat. Add butter and minced garlic, stirring for 30 seconds.
- Whisk in apple cider, chicken broth (or wine), and Dijon mustard. Simmer for 3–5 minutes until slightly thickened, scraping up browned bits.
- Return chicken and apples to the pan, spooning the sauce over top. Simmer for 2–3 minutes, then serve garnished with fresh rosemary or thyme.
Notes
- Pat the chicken dry before seasoning to get perfectly crispy skin.
- Do not wash the skillet after searing — those browned bits make the sauce amazing.
- Use apple cider (not vinegar) for a naturally sweet, cozy flavor.
- Broil for 1–2 minutes for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Seared & Oven-Roasted
- Cuisine: American