Don’t overlook chicken thighs—these cuts are packed with flavour, simple to cook, and incredibly versatile in countless recipes. One of the best ways to enjoy them? Try this all-in-one dish featuring tender sweet potatoes, crisp apples, and succulent chicken thighs. Coated in a rich apple cider glaze, these chicken thighs bring comforting, autumn-inspired spices to the table, making them an ideal choice for a cosy weeknight meal or a show-stopping dinner party option.
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 apples, sliced
- 2 Tbsp. olive oil, divided
- 1 Tbsp. chopped fresh rosemary
- Salt
- Freshly ground black pepper
- 6 bone-in, skin-on chicken thighs, trimmed
- 2/3 c. apple cider
- 2 Tbsp. honey
- 1 Tbsp. Grainy mustard
- 1 Tbsp. butter
- 3 rosemary sprigs, for oven proof dish
Directions
- Preheat oven to 220°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
- In a large ovenproof pan/dish over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
- To the same pan/dish, add apple cider, honey and grainy mustard. Bring mixture to a high simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the pan/dish, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire pan/dish to the oven.
- Bake until the sweet potatoes are tender, and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
- Serve chicken and potatoes with pan/dish gravy.
