![['Close-up view of juicy cider glazed chicken thighs garnished with rosemary.', 'Side view of succulent chicken thighs glazed with cider sauce, surrounded by sweet potatoes and apples.', 'Detailed image of caramelized chicken thighs drizzled with cider glaze, resting on a bed of vegetables.', 'Juicy chicken thighs with a shiny cider glaze, accompanied by sliced apples and rosemary sprigs.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/cider-glazed-chicken_1_U1.webp)
Cider Glazed Chicken Thighs
Juicy chicken thighs glazed with a sweet and tangy apple cider sauce, served with roasted sweet potatoes and fresh rosemary.
Ingredients
Vegetables
- 1 large sweet potato (peeled and cubed)
- 2 apples apples (sliced)
- 2 tbsp. olive oil (divided)
- 1 tbsp. chopped fresh rosemary
- to taste kosher salt kosher salt
- to taste Freshly ground black pepper black pepper
- 6 bone-in, skin-on chicken thighs chicken thighs (trimmed)
- 2/3 c. apple cider
- 2 tbsp. honey
- 1 tbsp. grainy mustard
- 1 tbsp. butter
Herbs
- 3 rosemary sprigs rosemary sprigs (for skillet)
Instructions
- Preheat oven to 425°. Toss sweet potatoes, apples, rosemary, salt, pepper, and 1 tbsp olive oil; set aside.
- Sear chicken thighs skin-side down in a skillet over medium-high heat until golden, about 2 minutes. Remove from heat.
- Deglaze skillet with apple cider, honey, and mustard; simmer until reduced. Whisk in butter, then add chicken back, along with sweet potatoes and rosemary. Transfer to oven.
- Bake until chicken is cooked through and potatoes are tender, about 20 minutes.
- Serve with pan drippings.
Notes
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.