Baked Cider Chicken with Apples


I seem to prepare chicken every week and am always trying to create new recipes. This latest one has quickly become a new favorite around here. Baked Cider Chicken with Apples embraces the fall season with apple cider, apples, and warm spices. The prep is easy, and everything goes into one dish. While it bakes the house fills with the scent of roast chicken, and an apple pie all rolled into one. The chicken is delicious, moist, and flavorful.


Ingredients for Baked Cider Chicken with Apples:


8 large chicken thighs

1 large onion, halved and quartered

1 granny smith apple, cored and cut into eighths

1 gala apple, cored and cut into eighths

1/2 cup apple cider

1 tablespoon olive oil

3 teaspoons Dijon mustard

2 teaspoons of fresh thyme leaves

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon apple spice seasoning


Time-Saving Tip: Assemble the chicken dish up to two hours in advance and keep refrigerated.

Let's see what we need.


We're ready to cook.


Combine the cider, mustard, oil, apple spice seasoning, garlic, salt, and pepper; set aside.


Place the chicken in a sealable baggie; add the marinade. Tightly seal the bag and shake it around, so the chicken is well coated.


Separate the onion layers and add them to the glass baking dish. Place the chicken on top in a single layer; reserve the marinade. Sprinkle the meat with the thyme.


Add the sliced apples to the marinade and toss around to coat. Transfer the slices to the baking dish and tuck them around the chicken; drizzle the remaining marinade all over the chicken and apples. Bake in a preheated 450-degree oven for 40 minutes or until done; if the chicken starts to brown too much and is not yet cooked cover loosely with foil.


It's ready! Baked Cider Chicken with Apples is mouthwatering. The combination of cider, apples, chicken, and aromatics is fall at it's best — just add a salad, and crusty bread for the perfect meal.


Enjoy!


Baked Cider Chicken with Apples:


  • 8 large chicken thighs

  • 1 large onion, halved and quartered

  • 1 granny smith apple, cored and cut into eighths

  • 1 gala apple, core and cut into eighths

  • 1/2 cup apple cider

  • 1 tablespoon olive oil

  • 3 teaspoons Dijon mustard

  • 2 teaspoons of fresh thyme leaves

  • 2 cloves garlic, minced

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon apple spice seasoning

  • Combine the cider, mustard, oil, apple spice seasoning, garlic, salt, and pepper; set aside.

  • Place the chicken in a sealable baggie; add the marinade. Tightly seal the bag and shake it around, so the chicken is well coated.

  • Separate the onion layers and add them to the glass baking dish. Place the chicken on top in a single layer; reserve the marinade. Sprinkle the meat with the two teaspoons of thyme.

  • Add the sliced apples to the marinade and toss around to coat. Transfer the slices to the baking dish and tuck them around the chicken; drizzle the remaining marinade all over the chicken and apples. Bake in a preheated 450-degree oven for 40 minutes or until done; if the chicken starts to brown too much and is not yet cooked cover loosely with foil.

  • Time-Saving Tip: Assemble the chicken dish up to two hours in advance and keep refrigerated.


2018 Cranberry Walk