# Ingredient list:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Vegetables & Fruit
05 - 2 large apples, cored and sliced (Honeycrisp or Granny Smith preferred)
06 - 1 medium yellow onion, sliced
07 - 2 cloves garlic, minced
08 - 2 sprigs fresh thyme or ½ teaspoon dried thyme
→ Glaze
09 - 1 cup apple cider (non-alcoholic)
10 - 2 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 1 tablespoon apple cider vinegar
→ Garnish (optional)
13 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Set oven temperature to 400°F.
02 - Pat chicken thighs dry with paper towels. Season thoroughly with salt and pepper on both sides.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Arrange chicken thighs skin-side down and sear for 3 to 4 minutes until golden brown. Flip and cook an additional 2 minutes. Transfer chicken to a plate.
04 - Add sliced onion and apples to the same skillet. Cook for 3 to 4 minutes until slightly tender. Stir in garlic and thyme; sauté for 1 more minute.
05 - Evenly spread the onion-apple mixture in the skillet. Nestle the chicken thighs skin-side up on top.
06 - In a bowl, whisk together apple cider, Dijon mustard, honey, and apple cider vinegar until combined.
07 - Pour the glaze over the chicken and apples. Transfer the skillet to the oven and bake uncovered for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F and the glaze thickens.
08 - Remove from oven and allow chicken to rest for 5 minutes. Spoon remaining glaze over chicken, garnish with fresh parsley if desired, and serve.
