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Crispy Apple Cider Chicken Thighs with Fall Vegetables

Bone-in chicken thighs are seared until golden, roasted over carrots, parsnips and Brussels sprouts, then served with a savory apple cider, Dijon and thyme pan sauce.
Print Recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: apple cider chicken thighs, chicken thighs with roasted vegetables, fall chicken dinner
Servings: 6

Ingredients

Chicken and Roasted Vegetables

  • 6-8 Bone-in Skin-on Chicken Thighs (about 3–4 pounds)
  • Kosher salt and Freshly Ground Black Pepper to taste
  • 1 tablespoon Olive Oil or Neutral High-Heat Oil plus more as needed
  • 1 Large Parsnip peeled and cut into long 1/2-inch-thick strips
  • 4-5 Medium Carrots peeled and cut into long 1/2-inch-thick strips
  • 8 ounces Brussels sprouts about 2 cups, trimmed and halved
  • 6-8 Fresh Thyme sprigs

Apple Cider Pan Sauce

  • 1 large shallot finely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup apple cider
  • 1/2 cup chicken broth
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon sherry vinegar
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Heat the oven: Preheat the oven to 425°F. Pat the chicken thighs very dry and season generously with salt and black pepper.
  • Sear the chicken: Heat a large oven-safe skillet over medium-high heat. Add the oil, then place the chicken in the skillet skin-side down. Cook for 10–12 minutes, shifting the thighs around the pan only as needed for even browning, until the skin is deeply golden and releases easily.
  • Add the vegetables: Flip the chicken. Add the parsnip, carrots, Brussels sprouts and thyme sprigs, tossing the vegetables in the rendered chicken fat. Drizzle with a little more oil if needed and season with salt and pepper. Arrange the vegetables in an even layer and place the chicken over the top, skin-side up.
  • Roast: Transfer the skillet to the oven and roast for 25–30 minutes, or until the vegetables are tender and the thickest part of each chicken thigh registers approximately 175°F without touching the bone.
  • Rest the chicken: Transfer the chicken and vegetables to a serving platter. Discard the roasted thyme stems. Carefully pour off the excess fat from the skillet, leaving approximately 1 tablespoon in the pan.
  • Sauté the aromatics: Return the skillet to the stovetop over medium heat. Add the shallot and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and chopped thyme and cook for 1 minute.
  • Build the sauce: Sprinkle the flour over the shallot mixture and cook, stirring constantly, for 1–2 minutes. Slowly pour in the chicken broth and apple cider while whisking and scraping the browned bits from the bottom of the skillet.
  • Finish the sauce: Whisk in the Dijon mustard and sherry vinegar. Simmer for 5–10 minutes, stirring occasionally, until smooth and thick enough to lightly coat the back of a spoon. Taste and season with salt and pepper.
  • Serve: Spoon the sauce around the chicken and vegetables so the skin stays crisp. Serve the remaining sauce alongside.

Notes

  • Use a 12- to 14-inch oven-safe skillet so the chicken and vegetables are not crowded. If they don't fit comfortably, use two skillets.
  • The exact roasting time will depend on the size of the thighs and how long they are originally seared. Always use internal temperature to judge doneness.
  • If the sauce becomes too thick, whisk in an extra splash of chicken broth. If it is too thin, continue simmering for a few more minutes.
  • Spoon the sauce around the thighs or serve it alongside to preserve the crispy skin.
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