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Gluten free, Paleo. Serves 6
6 Chicken thighs, bone-in skin-on
2 Apples, cubed
1 Sweet potato, large, cubed
2 tbsp Honey
1 tbsp Mustard, Grainy
1 tbsp Rosemary, fresh
3 Rosemary, sprigs
1-1/2 tsp Black pepper, Freshly ground
2 tsp Kosher salt
2 tbsp Olive oil
2/3 cup Apple cider
1 tbsp Butter
Preheat oven to approximately 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
In a large cast iron skillet heat remaining olive oil in the oven. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly and then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Transfer the entire skillet back to the oven.
Bake until the sweet potatoes are tender and the chicken is cooked through, about 20-30 minutes. (Chicken should be at 160 degrees when take out to rest for 5 minutes)
(If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Serve chicken and potatoes/apples with pan drippings.