Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 2 small apples, sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon seasoned salt, divided
- 3/4 teaspoon black pepper, divided
- 4 chicken thighs, with bone and skin
- 3 garlic cloves, peeled and minced
- 2/3 cup apple cider
- 1 tablespoon brown mustard
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- fresh rosemary sprigs
Instructions
- Preheat oven to 425F. In a mixing bowl, toss together sweet potatoes and apples with half of the olive oil, half of the seasoned salt, and half of the pepper. Set aside.
- Heat the rest of the olive oil in a large cast iron skillet over medium-high heat. Rub garlic onto chicken thighs and season with the rest of the salt and pepper.
- Sear chicken skin side down until golden brown. This could take several minutes. Remove to plate.
- In the same skillet, without draining, add apple cider, brown mustard, and honey. Heat to a simmer and cook for 3-5 minutes, then whisk in the butter.
- Add sweet potatoes and apples to the skillet and stir to coat with glaze. Arrange chicken thighs skin side up in among the potatoes and apples. Add rosemary sprigs.
- Bake for 20-25 minutes or until thighs are cooked through and potatoes are tender.
Notes
I use this Lodge Cast Iron Skillet for this recipe.
If you don't have cider, you can use apple juice, the flavor will be a little milder, but you can throw in a tiny pinch of ground cinnamon and cloves.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: N/A
Nutrition
- Serving Size: 1/4 recipe
- Calories: 411
- Sugar: 26g
- Fat: 17.6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 97mg
