Description

Rosemary Apple Cider Chicken is a cozy, weeknight-friendly one-pan dinner featuring crispy skin chicken thighs roasted with apples and red onions in a glossy apple cider–mustard sauce. Aromatic rosemary, garlic, and a splash of apple cider vinegar create warm fall flavor that tastes comforting and bright. Easy to pull together in under an hour, this halal-friendly skillet meal is perfect for family dinners and seasonal menus.

Ingredients

Scale

2 tbsp olive oil
5 bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
1 red onion, sliced
2 apples, sliced (Honeycrisp or Fuji work well)
1 cup apple cider (non-alcoholic)
2 tbsp halal Dijon-style mustard or whole grain mustard
1 tbsp apple cider vinegar
2–3 sprigs fresh rosemary
2 garlic cloves, minced

Instructions

Preheat oven to 400°F (205°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Season chicken thighs with salt and pepper. Sear skin-side down for 5–6 minutes until golden and crispy, then flip.
Add sliced onions and apples around the chicken. Sauté 2–3 minutes.
In a bowl, whisk apple cider, halal Dijon-style mustard, apple cider vinegar, rosemary, and garlic.
Pour sauce into the skillet around the chicken.
Transfer skillet to the oven and roast for 20–25 minutes, until chicken is cooked through and the sauce has reduced.
Spoon the sauce over the chicken before serving.

Notes

Skillet-to-oven method creates a simple, one-pan dinner with crispy skin.
Use bone-in, skin-on thighs for best flavor and texture.
Leftovers store well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Sautéing and oven roasting
Cuisine: American

Keywords: rosemary, apple cider chicken, fall dinner, one-pan chicken, crispy skin chicken, Dijon mustard chicken, honeycrisp apples, red onion, garlic, skillet dinner