Description

This Apple Cider Glazed Chicken with Sweet Potatoes and Rosemary is a flavorful one-pan meal combining tender, juicy chicken thighs with sweet and savory roasted sweet potatoes and apples, all enhanced by a tangy apple cider glaze and aromatic fresh rosemary. It’s perfect for a cozy dinner that’s both hearty and elegant.

Ingredients

Scale

Vegetables and Fruit

1 large sweet potato, peeled and cubed
2 apples, sliced

Meat

6 bone-in, skin-on chicken thighs, trimmed

Oils and Fats

2 tablespoons olive oil, divided
1 tablespoon butter

Flavorings

1 tablespoon chopped fresh rosemary
Kosher salt, to taste
Freshly ground black pepper, to taste
3 rosemary sprigs (for skillet)

Glaze

2/3 cup apple cider
2 tablespoons honey
1 tablespoon grainy mustard

Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and sweet potatoes evenly.
Prepare the vegetables and apples: In a medium bowl, combine the cubed sweet potato, sliced apples, and chopped fresh rosemary. Season generously with kosher salt and freshly ground black pepper. Drizzle with 1 tablespoon of olive oil and toss everything together until evenly coated.
Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat. Place the chicken thighs skin side down in the skillet and sear until the skin is golden brown and crispy, about 2 minutes. Then, remove the chicken from the skillet and set aside temporarily.
Make the glaze: In the same skillet, add the apple cider, honey, and grainy mustard. Bring the mixture to a rapid simmer and cook until it has reduced slightly, concentrating the flavors. Whisk in the butter until it’s melted and the glaze is smooth and glossy.
Bake the chicken: Return the chicken thighs to the skillet, placing them skin side up to keep the skin crispy. Scatter the sweet potato and apple mixture along with the rosemary sprigs around the chicken. Turn off the stovetop heat and transfer the skillet into the preheated oven.
Finish in the oven: Bake for about 20 minutes, or until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C). If the potatoes need more time to soften, remove the chicken from the skillet and continue baking the potatoes until tender.
Serve: Plate the chicken thighs alongside the glazed sweet potatoes and apples. Spoon some of the pan drippings over the top for extra flavor and enjoy a perfectly balanced sweet and savory dish.

Notes

The dish can be made with boneless chicken thighs if preferred; adjust cooking time accordingly.
Using bone-in, skin-on thighs adds richness and helps retain moisture during cooking.
Feel free to swap out the honey for maple syrup for a different sweetness profile.
To make the meal dairy-free, substitute the butter with a plant-based alternative or omit it.
For a spicier twist, add a pinch of red pepper flakes when making the glaze.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting and Searing
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with sweet potatoes and apples
Calories: 420 kcal
Sugar: 14 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 105 mg

Keywords: apple cider glazed chicken, sweet potatoes, rosemary chicken, one pan meal, roasted chicken thighs, apple and sweet potato recipe