Roasted Apple Cider Chicken with Potatoes and Onions
Sink your fork into this buttery, fall-off-the-bone apple cider roasted chicken dinner with crispy potatoes and onions! Sweet and salty flavors combine to make this easy, mouthwatering meal an autumn family favorite.
- For the Chicken Marinade:
- 8 pieces (about 3 lbs.) bone-in chicken thighs and legs
- ¾ cups apple cider
- ¼ cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ¼ teaspoon crushed rosemary
- ¼ teaspoon cracked black pepper
- ⅛ teaspoon (pinch) allspice
- For the Potatoes and Onions:
- 1-1/2 lbs. baby potatoes, halved
- ½ yellow onion, cut into 1-inch pieces
- For the Apple Cider Glaze:
- 1 cup apple cider
- 1-1/2 Tablespoons brown sugar
- 1 Tablespoon Holland House Sherry Cooking Wine
- 1 teaspoon grainy mustard
- For garnish, optional:
- Fresh chopped parsley, thyme, or rosemary
- Preheat oven to 400 degrees F.
- In a small bowl whisk together apple cider, olive oil, garlic, paprika, salt, onion powder, rosemary, pepper and allspice. Add to a large bowl or re-sealable plastic bag with the chicken pieces, and toss to coat pieces evenly. Allow to marinade for at least 30 minutes, up to 1 day.
- Place marinated chicken in a rimmed 13-in. x 9-in. baking dish. Discard marinade. Place parts skin side up and spread them out evenly in the pan. Arrange potatoes and onions around and under the chicken.
- Bake uncovered for about 1 hour. Potatoes should be tender, and chicken fully cooked with juices that run clear.
- While chicken bakes, prepare your apple cider glaze. Add apple cider, brown sugar, Holland House Sherry Cooking Wine, and mustard to a small saucepan. Whisk and bring to a boil, then reduce heat to low. Simmer mixture for 5-10 minutes then turn off your heat. Let mixture sit, whisking occasionally, until thickened, about 10-15 minutes. The longer you let it sit off-heat, the thicker this glaze will become.
- Remove baking dish from oven. Pour glaze over cooked chicken and potatoes. Garnish with chopped fresh herbs, if desired.
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