Cozy Cast-Iron Apple Cider Chicken Thighs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1 ¼ tsp kosher salt, ¾ tsp black pepper
• 1 tsp smoked or sweet paprika
• 1 Tbsp olive oil, 2 Tbsp butter (divided)
• 1 large yellow onion, thinly sliced
• 2 medium crisp apples, sliced into wedges
• 4 garlic cloves, smashed
• 3–4 fresh rosemary sprigs, 2–3 thyme sprigs (optional)
• 1 ¼ cups apple cider (not vinegar)
• ¼ cup low-sodium chicken broth
• 1 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• Chopped fresh parsley, for garnish (optional)

Do This

• 1) Preheat oven to 400°F (200°C). Pat chicken dry; season with salt, pepper, and paprika.
• 2) Heat olive oil and 1 Tbsp butter in a 12-inch cast-iron skillet over medium-high. Brown chicken thighs skin-side down 7–9 minutes, then flip and cook 2–3 minutes more. Transfer to a plate.
• 3) In the same skillet, cook onions, apples, and garlic in the drippings until softened and lightly golden, 5–7 minutes. Add rosemary and thyme.
• 4) Pour in apple cider and chicken broth, scraping up browned bits. Stir in Dijon and apple cider vinegar; simmer 3–5 minutes to slightly reduce.
• 5) Nestle chicken thighs skin-side up into the skillet. Spoon some liquid around (not on) the skin. Roast 25–30 minutes, until chicken reaches 175°F (80°C) in the thickest part.
• 6) Optional: Broil 1–2 minutes to crisp the skin further. Off heat, swirl in remaining 1 Tbsp butter. Rest 5 minutes, garnish with parsley, and serve with plenty of pan juices.

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Why You’ll Love This Recipe

• It fills your kitchen with a cozy, cabin-like aroma of apples, cider, garlic, and rosemary.
• Everything cooks in one cast-iron skillet for easy cleanup and a rustic, hearty presentation.
• Bone-in chicken thighs stay juicy and flavorful, with beautifully crisped skin.
• The sweet-savory cider pan sauce is perfect over mashed potatoes, rice, or crusty bread.

Grocery List

• Produce: 1 large yellow onion, 2 medium crisp apples (such as Honeycrisp or Pink Lady), 4 garlic cloves, 3–4 fresh rosemary sprigs, 2–3 thyme sprigs (optional), fresh parsley (optional, for garnish)
• Dairy: Unsalted butter
• Pantry: 6 bone-in, skin-on chicken thighs, kosher salt, black pepper, smoked or sweet paprika, olive oil, apple cider (non-alcoholic, not vinegar), low-sodium chicken broth, Dijon mustard, apple cider vinegar

Full Ingredients

For the Apple Cider Chicken Thighs

• 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg total)
• 1 ¼ teaspoons kosher salt, divided
• ¾ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided

For the Aromatics & Cider Pan Sauce

• 1 large yellow onion, halved and thinly sliced (about 2 cups)
• 2 medium crisp apples, cored and sliced into ½-inch wedges (leave skin on)
• 4 garlic cloves, smashed and peeled
• 3–4 fresh rosemary sprigs
• 2–3 fresh thyme sprigs (optional but nice)
• 1 ¼ cups apple cider (non-alcoholic pressed apple cider, not apple cider vinegar)
• ¼ cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

For Serving (Optional)

• Chopped fresh parsley, for garnish
• Mashed potatoes, buttered egg noodles, rice, or crusty bread to soak up the sauce

Step-by-Step Instructions

Step 1: Preheat the oven and season the chicken

Preheat your oven to 400°F (200°C), with a rack in the center. While the oven heats, pat the chicken thighs very dry on all sides with paper towels; dry skin is the key to crisp, golden results.

In a small bowl, combine 1 teaspoon of the kosher salt, the black pepper, and the smoked paprika. Sprinkle this mixture evenly over both sides of the chicken thighs, focusing most of it on the skin side. Gently press the seasoning into the meat so it adheres. Let the chicken sit at room temperature for about 10–15 minutes while you prepare your other ingredients; this takes the chill off and helps the chicken cook more evenly.

Step 2: Sear the chicken in the cast-iron skillet

Place a 12-inch cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the fat is shimmering, lay the chicken thighs into the pan skin-side down. They should sizzle as they hit the pan; if they do not, let the pan heat another minute.

Cook the chicken, without moving it, for 7–9 minutes until the skin is deep golden brown and much of the fat has rendered. Adjust the heat as needed so the skin does not burn. Flip the thighs and cook the second side for 2–3 minutes to develop a little color. Transfer the chicken to a plate, leaving all the flavorful drippings in the skillet. The chicken will finish cooking in the oven later.

Step 3: Sauté the onions, apples, and garlic

Reduce the heat under the skillet to medium. Add the sliced onion and apple wedges to the hot drippings. Sprinkle with the remaining ¼ teaspoon kosher salt. Cook, stirring occasionally, for 5–7 minutes, until the onions are softened and starting to turn golden at the edges and the apples are slightly tender but not mushy.

Add the smashed garlic cloves, rosemary sprigs, and thyme sprigs (if using). Cook for another 1–2 minutes, stirring, until the garlic is fragrant and the herbs are glossy and aromatic. If the bottom of the pan starts to look very dark, lower the heat slightly; you want browned bits, not burned ones.

Step 4: Deglaze with apple cider and build the sauce

Pour the apple cider and chicken broth into the skillet. The liquid will sizzle and start to lift the browned bits from the bottom of the pan. Use a wooden spoon or spatula to scrape up all those flavorful bits; they are what make the sauce rich and savory.

Stir in the Dijon mustard and apple cider vinegar until fully dissolved into the liquid. Let the mixture come to a lively simmer and cook for 3–5 minutes, or until it has reduced slightly and no longer tastes overly sweet or thin. You are looking for a light, brothy sauce that coats the onions and apples but is not yet thick. Taste and adjust seasoning if needed with a pinch more salt or a splash more vinegar to balance the sweetness.

Step 5: Nestle in the chicken and roast

Turn off the heat on the stovetop. Arrange the onions and apples in an even layer in the skillet. Nestle the seared chicken thighs into the pan, skin-side up, spacing them evenly so the skin is not submerged in the liquid. You want the sauce and vegetables mostly around and underneath the chicken, not on top, to keep the skin as crisp as possible.

Transfer the skillet to the preheated oven. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) in the thickest part of the thigh (avoid touching the bone with your thermometer). The sauce should be gently bubbling around the edges and slightly more reduced.

Step 6: Crisp the skin (optional) and finish the sauce

If you would like extra-crisp skin, switch the oven to broil for the last 1–2 minutes of cooking, keeping a close eye on the pan so the skin browns deeply but does not burn.

Carefully remove the skillet from the oven and place it on a heatproof surface. Add the remaining 1 tablespoon of butter to the hot pan juices and gently swirl the skillet until the butter melts into the sauce, giving it a glossy, velvety finish. Let the chicken rest in the pan for about 5 minutes; this brief rest helps the juices redistribute.

Step 7: Garnish and serve

Just before serving, taste a spoonful of the sauce and adjust with a pinch of salt or another splash of vinegar if you want more brightness. Remove any woody rosemary and thyme stems if you prefer.

Scatter chopped fresh parsley over the chicken for a fresh, green pop of color. Serve the chicken thighs directly from the cast-iron skillet for a rustic, cabin-style presentation, making sure everyone gets plenty of the cider-onion-apple mixture and spoonfuls of pan juices over their plate. This dish is especially good served over mashed potatoes, buttered noodles, rice, or alongside crusty bread to soak up every drop of the fragrant sauce.

Pro Tips

• Dry the chicken well. Taking an extra minute to thoroughly pat the thighs dry before seasoning is the secret to truly crisp skin in the oven.
• Use real apple cider, not vinegar. Look for non-alcoholic pressed apple cider (often sold in jugs in fall). If you cannot find it, use a good-quality, not-from-concentrate apple juice and reduce it a bit longer for deeper flavor.
• Do not rush the sear. Let the chicken sit undisturbed skin-side down until it releases easily from the pan and is nicely browned; moving it too early can tear the skin.
• Keep the skin above the liquid. When you return the chicken to the skillet, avoid pouring sauce over the skin. Exposed skin equals maximum crispness.
• Choose firm apples. Varieties like Honeycrisp, Pink Lady, or Braeburn hold their shape and give lovely texture, instead of turning into mush.

Variations

• Creamy cider chicken: After roasting, remove the chicken to a plate. Stir ¼–½ cup heavy cream into the simmering pan juices, reduce slightly on the stovetop, then return the chicken and spoon the creamy sauce over before serving.
• Chicken and root vegetables: Add 2 cups peeled, ½-inch chunks of carrots or parsnips along with the onions and apples. You may need to roast 5 minutes longer until the vegetables are tender.
• Pork instead of chicken: Use bone-in pork chops, about 1 inch thick. Sear as directed, then roast in the cider mixture for 15–20 minutes, or until the pork reaches 145°F (63°C), letting it rest before serving.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors deepen overnight, and the apples and onions become even more tender. To reheat, place the chicken and sauce in a covered baking dish and warm at 325°F (165°C) for 15–20 minutes, or until heated through. You can also reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much.

For longer storage, remove the meat from the bone if desired and freeze the chicken and sauce in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

To get ahead, you can season the chicken up to 24 hours in advance and refrigerate it uncovered or loosely covered; this dry-brining step helps the skin dry out and crisp even more the next day. You can also slice the onions and apples a few hours ahead and keep them refrigerated in airtight containers.

Nutrition (per serving)

Approximate values per serving (1 ½ thighs plus sauce, without sides): about 540 calories; 32 g protein; 28 g fat; 12 g saturated fat; 22 g carbohydrates; 14 g sugars; 1 g fiber; 950 mg sodium. Actual values will vary based on the exact size of the chicken thighs, specific ingredients used, and how much sauce is consumed.