Cider-Glazed Chicken Thighs

Go dig out your EASY button because Cider-Glazed Chicken Thighs couldn’t be simpler: just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown. Roasted sweet potato and onion wedges make a fabulous accompaniment.

With just the two of us for dinner, I only cooked 4 thighs as opposed to eight, but kept the amount of the other ingredients the same. And OMG, our side dish, Roasted Sweet Potatoes with Apples and Maple-Sage Butter was super delicious!

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There is a 50° difference between the oven temp for the chicken and that of the sweet potato recipe. If you don’t have double ovens, preheat the oven to 450° with the racks far enough apart to accommodate the different baking sheets of ingredients. You will probably have to cook the potatoes several minutes longer so keep an eye on them.

Cider-Glazed Chicken Thighs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 bone-in, skin-on chicken thighs, trimmed
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup apple cider
  • 1 Tbs. honey
  • 1-1/2 Tbs. cold unsalted butter, cut into 1/4-inch pieces

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Chicken thighs are tossed with the oil, salt, and pepper, put on a baking sheet and arranged skin side up on the rack.

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The thighs are brushed with the cider-glaze several times through out the cooking process.

Directions

  1. Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil.
  2. In a large bowl, toss the chicken thighs with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Put a rack on the baking sheet and arrange the chicken thighs skin side up on the rack. Roast until the thighs are lightly golden and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, about 20 minutes.
  3. Meanwhile, in a small saucepan, bring the cider and honey to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced to 1/2 cup, 8 to 10 minutes. Remove from the heat and whisk in the butter.
  4. Turn the broiler to high, brush the chicken thighs with the cider glaze, and broil for 1 minute. Brush with more glaze and broil again until deep golden-brown, 2 to 3 minutes. Remove the chicken from the oven, brush with more of the glaze, and serve.

http://www.lynnandruss.com

by Melissa Pellegrino from Fine Cooking

Roasted Sweet Potatoes with Apples and Maple-Sage Butter

Roasted sweet potatoes have a lush, tender texture and concentrated flavor. When paired with maple syrup and apples, they make a deliciously sweet side that works with anything from pan-seared steak to cider-glazed chicken thighs.

Use a firm, tart Granny Smith apple or try a crisp, slightly sweeter Pink Lady (a cross between a Golden Delicious and a Lady Williams.) We used two Granny Smiths instead of one because I wanted a more balanced ratio with the potatoes.

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Roasted Sweet Potatoes with Apples and Maple-Sage Butter

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1-1/2 to 2 lb. sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise (we used two apples)
  • 1 Tbs. chopped fresh sage
  • 1-1/2 tsp. fresh lemon juice
  • 1 tsp. pure maple syrup

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Toss the sweet potato wedges in olive oil, salt an pepper.

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Spread the potatoes in a single layer on a large, rimmed baking sheet.

img_9002Core the apple(s) into 16 wedges, then cut them in half crosswise.

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Add the apples in a single layer and brown on both sides, then add the sage and stir until wilted.

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Directions

  1. Position a rack in the top third of the oven and heat the oven to 475°F.
  2. In a large bowl, toss the sweet potatoes with the oil, 1 tsp. salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.
  3. While the potatoes roast, heat the butter in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and butter into the bowl used for tossing the potatoes.
  4. When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

http://www.lynnandruss.com

by Jennifer Armentrout from Fine Cooking

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