Apple Cider Dijon Chicken Thighs with Rosemary Roasted Potatoes
A cozy autumn dinner featuring golden, crispy skinned chicken thighs simmered in an apple cider Dijon pan sauce with caramelized apples, onions, garlic, and rosemary. Served alongside roasted red potatoes, it's a comforting seasonal meal inspired by the farmers market in Autumn
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Ingredients
Apple Cider Chicken
- 4 skin on, bone in chicken thighs approximately 2–2½ lbs / 900–1,100 g
- 1 tablespoon olive oil
- 2 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon crushed fennel seeds
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion thinly sliced
- 1 large firm apple cored and sliced into wedges
- 4 garlic cloves minced
- 1 cup fresh apple cider, not apple cider vinegar 240 ml
- 1/2 cup chicken broth 120 ml
- 1 tablespoon Dijon mustard 15 g
- 1-2 sprigs fresh rosemary or sage for garnish
Roasted Rosemary Potatoes
- 1½ lbs baby red potatoes, quartered 700 g
- 2 tablespoons olive oil
- 1 teaspoons dried rosemary
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Wash and quarter the red potatoes into evenly sized pieces, approximately 1 inch across.
- Toss with olive oil, rosemary, salt, and black pepper. Arrange in a single layer on a large, rimmed baking sheet, leaving space between the potatoes.
- Roast for 30–35 minutes, turning halfway through, until golden brown on the edges and tender in the center.
- Start the potatoes before preparing the chicken so the two dishes can finish around the same time.
- Season the chicken
- Pat the chicken thighs completely dry with paper towels.
- In a small bowl, combine the sweet paprika, smoked paprika, dried rosemary, garlic powder, onion powder, crushed fennel seeds, salt, and black pepper.
- Rub the seasoning evenly over both sides of the chicken thighs.
- Sear the chicken thighs
- Heat 1 tablespoon olive oil in a large, oven safe cast iron skillet over medium heat.
- Place chicken thighs skin side down and sear for approximately 7–10 minutes, without moving them, until the skin is deeply golden and releases easily from the pan.
- Flip and sear the opposite side for another 2 minutes.
- Transfer the chicken to a plate. It will finish cooking in the oven.
- Cook the apples and onions
- Reduce the heat to medium low and carefully remove excess fat from the skillet, leaving about 1 tablespoon.
- Add the sliced onions and cook for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add the apple wedges and cook for another 2–3 minutes.
- Stir in the minced garlic and cook for approximately 30 seconds, until fragrant.
- Make the apple cider Dijon sauce
- Pour the fresh apple cider and chicken broth into the skillet, scraping the bottom with a wooden spoon to release the browned bits.
- Whisk in the Dijon mustard until incorporated.
- Allow the sauce to simmer gently for 2–3 minutes, developing a slightly richer consistency.
- Finish the chicken in the oven
- Return the chicken thighs to the skillet, skin-side up, nestling them among the apples and onions.
- Keep the crispy skin above the liquid to prevent it from becoming soggy.
- Transfer the uncovered skillet to the 425°F oven.
- Roast for approximately 20–30 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C), without touching the bone. Chicken thighs often become more tender around 175–185°F.
- Rest and serve
- Remove the skillet from the oven and allow the chicken to rest for 5–10 minutes.
- If you prefer a thicker sauce, temporarily remove the chicken and simmer the pan juices on the stovetop for a few minutes until reduced.
- Taste and adjust the salt and pepper.
- Serve the chicken with the rosemary roasted potatoes and spoon the warm apple cider Dijon sauce over the chicken. Garnish with fresh rosemary or sage.
Notes
Choosing your apples: Honeycrisp, Pink Lady, or Braeburn apples are good choices because they hold their shape during cooking while adding natural sweetness.
Fresh apple cider vs. apple cider vinegar: This recipe calls for fresh, unfiltered apple cider, not vinegar. The cider provides sweetness and apple flavor, while Dijon adds acidity and balance.
For crispier skin: Make sure the chicken is thoroughly dry before searing, avoid overcrowding the skillet, and keep the skin above the liquid during roasting.
Timing: The chicken and potatoes have separate cooking stages and may finish at slightly different times. Remove each when ready rather than overcooking one to match the other.
Storage: Refrigerate leftovers in airtight containers within two hours. Consume within 3–4 days and reheat to 165°F.
Servings: 4 people