Apple Cider Roasted Chicken and Vegetables
Apple cider roasted chicken is a delicious and flavorful one pan dish. The apple cider infuses the chicken and vegetables with a subtle sweetness and tanginess that is all about fall.
Equipment
Ingredients
- 4-5 Skin on bone-in chicken thighs
- 1½ cups Apple cider
- 1/3 cup Brown sugar
- 1 tbsp Soy sauce
- 1 tsp Worcestershire sauce
- 1 tbsp Spicy brown mustard
- 1 tbsp Pure maple syrup
- 1/2 pound Bacon
- 1 Potato peeled and cut into bit-sized pieces
- 1 Sweet potato peeled and cut into bite-sized pieces
- 2-3 Carrots peeled and cut into bite-sized pieces
- 3 Shallots outer skins removed and cut in half
- 3-4 Cloves garlic chopped
- 2 Apples peeled and cut into bit sized pieces
- 1 pound Brussel sprouts outer leaves and cores removed and cut in half.
Seasoning Mix
- 1/2 tbsp Garlic powder
- 1/2 tbsp Onion powder
- 1/2 tbsp Dried thyme
- 1/2 tbsp Ground ginger
- 1/2 tbsp Paprika
- 1/2 tbsp Freshly ground pepper
- 1 tbsp Kosher salt
Instructions
- In your casserole dish cook bacon.
- While your bacon is cooking, add all the spices to a bowl and whisk well.
- Using half the seasoning blend, season both sides of the chicken.
- Add all the vegetables to a large bowl and toss with the other half of the seasoning mix.
- Remove the bacon and turn the heat to high. Sear the chicken for 4 minutes on each side and remove to a plate.
- While the chicken is searing, mix the cider, maple syrup, soy sauce, Worcestershire, brown sugar, and mustard.
- Add the garlic to the pan and cook for one minute, then add the liquid mixture, stirring and scraping the bottom of the pan.
- Add the vegetables, stirring well.
- Add the chicken and place in a 425° oven for 25-30 minutes
- To serve, spoon the cider glave over the chicken and vegetables.
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