Description
Juicy chicken glazed with a sweet and savory apple cider reduction, paired with a medley of roasted fall vegetables. A comforting and seasonal dish that’s perfect for autumn dinners.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup apple cider
- 2 tbsp Dijon mustard
- 2 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
For the Vegetables:
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 medium carrots, sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp fresh rosemary or thyme
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss squash, Brussels sprouts, carrots, and onion with olive oil, salt, pepper, and rosemary. Spread evenly on the sheet pan. Roast 20 minutes.
- Meanwhile, season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add cider, Dijon, honey, vinegar, garlic, and thyme. Simmer 5–7 minutes, until slightly thickened.
- Place seared chicken on top of roasted vegetables. Brush with cider glaze. Return pan to oven and roast 20–25 minutes more, until chicken reaches 165°F (74°C).
- Brush with extra glaze before serving.
Notes
- Use boneless chicken if preferred, but reduce cook time by 10 minutes.
- Swap in parsnips, sweet potatoes, or apples for a different fall twist.
- Double the glaze for extra drizzling at the table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting + Skillet Glaze
- Cuisine: American, Seasonal
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 15g
- Sodium: Approx. 500mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 16g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 5g
- Protein: Approx. 25g
- Cholesterol: Approx. 100mg
