Apple Cider Chicken with Sweet Potatoes & Apples
This delicious one-pan meal feeds a crowd and tastes like the holiday season.
2 medium sweet potatoes – peeled, sliced and cut into half-moons
2 apples – peeled, cored and sliced
3 tbs Sun Harvest Organic Extra Virgin Olive Oil
1 tbs freshly chopped Rosemary
8 bone-in, skin-on chicken thighs
1 cup First Street Apple Cider
3 tbs Sun Harvest Organic Pure Maple Syrup
2 tbs First Street Whole Grain Mustard
2 tbs First Street Unsalted Butter, cold
3 fresh Rosemary sprigs
First Street Salt and freshly ground Pepper
Preheat the oven to 425 degrees. Combine the sweet potatoes, apples, 2 tablespoons of olive oil, and chopped rosemary in a mixing bowl. Season with salt and pepper and toss to combine.
In a large cast iron pan or ovenproof skillet over medium-high heat, heat the remaining olive oil. Season the chicken thighs liberally with salt and pepper and carefully place them in the hot pan, skin side down. Sear the chicken thighs until golden, about 3 minutes. Remove the chicken from the pan and set aside.
Drain the fat from the pan and to the same skillet, add the apple cider, maple syrup and mustard. Bring the sauce to a simmer and cook until the mixture has reduced slightly, about 2 minutes. Whisk in the cold butter and return the chicken thighs to the skillet, skin side up. Scatter the sweet potato mixture and rosemary sprigs around the chicken.
Transfer the pan to the oven and roast until the sweet potatoes are tender and the chicken is cooked through, about 30 minutes.