Servings: 4
This recipe 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 nice accompaniment.
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
Nutritional Information
- Calories (kcal) : 730
- Fat Calories (kcal): 430
- Fat (g): 48
- Saturated Fat (g): 14
- Polyunsaturated Fat (g): 8
- Monounsaturated Fat (g): 20
- Cholesterol (mg): 375
- Sodium (mg): 830
- Carbohydrates (g): 10
- Fiber (g): 0
- Protein (g): 61
Preparation
- Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil.
- 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
- 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.
- 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.
Ingredient Spotlight
-
IN THIS RECIPEChicken Thighs
-
IN THIS RECIPEApple Cider
-
-
FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (8 reviews)
-
Krispie | 01/09/2019This was good but not amazing. I would make again for a quick weeknight meal but probably not anytime soon as there are so many other great chicken recipes on Fine Cooking.
-
JuliaGoolia | 06/03/2016
This is an easy and quick main dish to make, and it just looks beautiful on top when it's done! I've made the dish multiple times and it usually takes 35 minutes to cook the chicken to 165 degrees, NOT 20 minutes.
What We're Cooking Now
-
CollectionGreat American Cookouts
-
-
Collection
All-American Sandwiches for Fourth of July
-
![]()
Collection15 Cocktails To Make Summer a Little Cooler
-
![]()
-
![]()
Collection14 Super Summer Slaws
-
![Ice Cream Sandwiches]()
CollectionSummer's Best Ice Cream Sandwiches
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review