Get the Recipe:
Apple Cider Glazed Chicken Thighs with Roasted Potatoes
Bone-in skin-on chicken thighs with a rich garlic butter apple cider glaze that caramelizes beautifully in the oven. Served alongside golden roasted potatoes and sweet potatoes. The smell alone brought my teenagers out of their rooms.
Ingredients
For the chicken:
- 6 to 8 bone-in skin-on chicken thighs
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 2 tbsp olive oil
For the apple cider garlic butter glaze:
- 1 cup fresh apple cider
- 5 tbsp butter
- 5 to 6 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- Tiniest pinch of cinnamon
- Salt and pepper to taste
- For the roasted gold potatoes:
- 2 lbs small gold potatoes, halved
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- For the sweet potatoes, optional:
- 2 large sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Pinch of cinnamon
To finish:
- Fresh thyme for garnish
- Flaky sea salt
- Fresh apple slices optional
Instructions
- Preheat oven to 425 degrees F.
- Pat chicken thighs completely dry. Season generously on both sides with salt, pepper, garlic powder, smoked paprika, and onion powder. Heat olive oil in a large oven safe skillet over medium-high heat. Sear skin side down 6 to 8 minutes until deeply golden and crispy. Flip and sear 3 more minutes. Remove and set aside.
- In the same skillet add butter and melt over medium heat. Add minced garlic and cook 90 seconds stirring constantly. Add apple cider, honey, Dijon mustard, fresh thyme, apple cider vinegar, and tiniest pinch of cinnamon. Bring to a boil then simmer 5 to 7 minutes until reduced by half and coats the back of a spoon. Season with salt and pepper.
- Toss halved gold potatoes with olive oil, salt, garlic powder, smoked paprika, and pepper. Spread on a large sheet pan cut side down.
- If making sweet potatoes toss with olive oil, salt, garlic powder, smoked paprika, and pinch of cinnamon on a separate sheet pan.
- Place seared chicken thighs skin side up directly on top of the gold potatoes. Spoon apple cider glaze generously over each chicken thigh.
- Roast everything at 425 degrees F for 35 to 40 minutes until chicken reaches 165 degrees F and glaze is caramelized and sticky. Spoon extra glaze over chicken halfway through.
- Remove from oven. Spoon pan drippings over chicken. Garnish with fresh thyme and flaky sea salt. Serve immediately.
Notes
- Use fresh apple cider not apple juice. The flavor difference is significant.
- More butter and more garlic than most recipes. The extra butter makes the glaze incredibly rich and glossy.
- Do not skip the sear. 6 to 8 minutes skin side down without touching it.
- Reduce the glaze until it coats the back of a spoon before adding the chicken.
- Layer chicken directly on top of the potatoes. The chicken drippings create the most incredible roasted potatoes.
- Baste chicken with extra glaze halfway through roasting for maximum caramelization.
- Just the tiniest pinch of cinnamon. You want warmth not a spiced flavor.
- Cook sweet potatoes on a separate pan from gold potatoes.
- Check internal temperature at 35 minutes. Bone-in thighs need the full time.
- Store separately in airtight containers up to 4 days. Reheat chicken in 375 degree F oven to re-crisp the skin.
Serving: 6g, Calories: 540kcal, Carbohydrates: 32g, Protein: 44g, Fat: 24g, Fiber: 3g
Did you make this recipe?Please leave a star rating and review below!