Chicken Glazed with Apple Cider

Warm up with this easy-to-make dish that everyone will enjoy.


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

2 sliced apples

2/3 cup apple cider

1 large peeled and cubed sweet potato

1tbsp butter

2tbsp honey

Tbsp grainy mustard

2tbsp olive oil

3 sprigs rosemary

Salt and pepper


  1. Preheat oven to 220°C. Place the apples, chopped rosemary and potatoes in a medium bowl and season with salt and pepper. Add 1 tablespoon olive oil and mix until combined.
  2. Over medium-high heat, heat a large ovenproof skillet with the remaining tablespoon of olive oil. Sear chicken skin-side down until golden for approximately two minutes and remove from heat while you make the glaze.
  3. To the same skillet add the honey, mustard and apple cider, bring to a simmer and cook until reduced slightly before whisking in butter. Return chicken to skillet with skin side up and add the sweet potato mixture and rosemary sprigs to chicken.
  4. Place the skillet in the oven and bake until the chicken is cooked through and potatoes are tender (approximately 20 minutes). Serve chicken with the pan sauce.