Apple cider baked chicken
Servings: 6-8
Prep time: 10 minutes + marinade (4-24 hours)
Total time: 1 hour 20 minutes + marinade
Ease of difficulty: Easy
Variations: The original recipe says you can use store bought or home-made Apple Cider. I had store bought on hand. I forgot to pick up fresh herbs so I used a pinch of dried Thyme. I also used skinless, bone-in chicken thighs.
Source: Gimme Some Oven
1 large onion, peeled and cut into eights
1 large lemon, sliced into thin rounds
2 cups apple cider
1/4 cup olive oil
1/4 cup chopped fresh thyme
2 tbsp apple cider vinegar
2 tsp Dijon mustard
2 garlic cloves, minced
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
6-8 chicken legs or thighs
2 large apples, each cut into eights
1 lb small red or Yukon Gold potatoes, halved
Place a gallon-size heavy duty Ziploc bag into a large bowl. Place the onion and next ten ingredients into the bag, combining well. Add the chicken to the marinade. Close the bag, place in the fridge to marinate 4-24 hours.
Preheat oven to 350. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons, over the chicken. Tuck the apples and potatoes around the chicken. Cook for 1 hour 15 min, stirring once halfway through to re-coat everything with the marinade.
Arrange chicken and potatoes on a platter and sprinkle with thyme to garnish.
