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Apple Cider Chicken Thighs with Sweet Potatoes
Apple Cider Chicken Thighs with Sweet Potatoes
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Try these flavorful Apple Cider Chicken Thighs with sweet potatoes and onions for a simple and satisfying one-pot meal, perfect for cozy fall evenings.
Ingredients:
  • 4 or 5 bone-in skin-on chicken thighs (about 2 pounds)
  • 2 medium sweet potatoes, diced (about 2 cups diced)
  • 1/2 white onion, sliced thin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup apple cider
  • 1/2 cup chicken stock
  • 1 tablespoon fresh rosemary
  • Cooked rice or orzo for serving (optional)
Instructions:
  • Preheat your oven to 350˚F.
  • Achieve beautifully golden and crispy skin on the chicken thighs: Season both sides of the chicken thighs generously with kosher salt and pepper. Place them skin-side down in a large, cold cast iron skillet over medium heat. Allow them to cook undisturbed for 15 minutes until the skin achieves a deep golden crispiness.
  • Add sweet potatoes, onions, apple cider, chicken stock, and fresh rosemary to the skillet. Gently stir to distribute evenly, making sure the chicken thighs are only halfway submerged in the liquid for crispy skin.
  • Roast the chicken thighs in the oven with the sweet potatoes until the chicken reaches at least 165 ̊F in the thickest part, typically 30-35 minutes. Don't fret if the temperature reads higher; they'll remain juicy and tender.
  • Plate the chicken thighs individually, alongside a serving of cooked rice or orzo to soak up the delicious juices. Top each thigh with sweet potatoes and onions. Store any leftovers in the fridge for 4-5 days. For reheating, microwave the thighs for 90 seconds on high or use the oven for a crispy finish.

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