This post is sponsored by Holland House Cooking Wines, bringing delightful flavors to your kitchen.
Prepare for an unforgettable autumn feast! This recipe delivers succulent, fall-off-the-bone apple cider roasted chicken, perfectly complemented by crispy potatoes and caramelized onions. The harmonious blend of sweet and savory notes makes this easy, mouthwatering meal a guaranteed family favorite for the cooler months.
Since our recent move to Massachusetts over the summer, my family and I have been absolutely enchanted by the crisp, cool air and the abundance of outdoor activities this region offers. As the calendar pages turn and autumn gracefully tiptoes around the corner, the landscape transforms into a vibrant tapestry of crimson, gold, and amber. We’ve already made significant progress on our fall bucket list, embracing everything from the comforting ritual of pie baking and the simple joy of puddle jumping to the quintessential pumpkin patch adventures. But perhaps our most cherished autumn activity, and certainly the one that inspired this delightful recipe, has been apple picking.
One particularly sunny, yet wonderfully damp, Sunday morning in early September, we gathered some friends and armed ourselves with large, empty buckets, eager for a day amidst the apple orchards. The air was sweet with the scent of ripening fruit, and a gentle breeze carried the earthy fragrance of fallen leaves, making our little leaf-peeping detour all the more magical. Between the combined efforts of two adults and my ambitious three-year-old, whose enthusiasm for picking knew no bounds, we managed to haul home an impressive forty pounds of crisp, juicy apples. Our bounty also included a generous jug of freshly pressed apple cider and a dozen irresistible apple cider donuts, which made for a truly decadent breakfast the following morning. Thankfully, my family shares a deep love for this versatile fruit! Even with our exciting orchard adventure, and the surprise discovery of a mature apple tree right in our new backyard, we still have a delightful challenge ahead of us in utilizing our considerable apple stash. However, this sweet-and-savory roasted chicken and potato dish has proven to be an incredibly delicious and effective way to make good use of our harvest!
With our apple supply seemingly in overdrive, I quickly channeled my inner chef, busily whipping up a variety of autumnal goodies. Among the delectable creations were my Quick & Easy Apple Tart, the whimsical Apple Pancake Rings, and the irresistible Apple Cider Donut Holes, to name just a few. To share the abundance, I also generously gifted about fifteen pounds of apples to our wonderful neighbor, who, in turn, delightfully surprised me with a warm, comforting apple crisp. It’s safe to say that my sweet tooth was thoroughly satiated during this apple-laden period.
While I absolutely adored all these autumn-inspired sweet treats, a craving for something profoundly savory and utterly scrumptious began to set in. Naturally, it still had to incorporate apples – after all, we were literally drowning in bushels of them! I envisioned a dish that could also serve as a convenient one-pan family meal, simplifying dinner time without sacrificing flavor. I had always dreamed of combining the richly spiced, naturally sweet essence of apple cider with tender, perfectly crisped chicken. This culinary vision sparked a series of joyful experiments in my kitchen. After a few rounds of trial-and-error, meticulously refining the balance of flavors and textures, this truly *unbelievable*, easy apple-glazed chicken and potato recipe was triumphantly born! It perfectly captures the essence of fall in every bite, offering a delightful twist on a classic roasted chicken.
To embark on this culinary journey, begin by selecting about 8 pieces of bone-in, skin-on chicken. I typically opt for a combination of 4 chicken legs and 4 chicken thighs. This selection not only fits beautifully and evenly into a large baking dish but also creates an appealing presentation. More importantly, when serving several people, this ensures everyone gets to enjoy one piece of each, offering both dark meat richness and a satisfying portion. For a truly superior result, here’s a pro tip: take a moment to trim off any excess skin from the chicken pieces. Then, pat them thoroughly dry with paper towels. This crucial step encourages the skin to become wonderfully golden and exquisitely crisp in the oven, adding an irresistible textural contrast to the tender meat.
Next, it’s time to create your magical, tenderizing chicken marinade – the secret to infusing the chicken with profound flavor and ensuring it remains incredibly moist. This aromatic mixture is a thoughtful blend of sweet apple cider, robust olive oil, fragrant fresh minced garlic, smoky paprika, herbaceous rosemary, warming allspice, savory onion powder, and a generous sprinkle of kosher salt and freshly cracked black pepper. Each ingredient plays a vital role: the apple cider not only adds a sweet-tart tang but also helps tenderize the chicken; the smoked paprika contributes a beautiful color and a depth of flavor; and the herbs and spices build a complex, comforting aroma that perfectly complements the autumn theme. Don’t hesitate to improvise if you don’t have every exact ingredient on hand! For instance, a touch of thyme can beautifully substitute rosemary, while a pinch of nutmeg and cloves can step in for allspice, maintaining that cozy, seasonal warmth. Combine the chicken pieces in a large bowl or a sturdy re-sealable plastic bag with your prepared marinade. Toss the pieces thoroughly, ensuring each one is evenly coated. Allow the chicken to marinate for at least 30 minutes to absorb the flavors, or for an even deeper infusion, you can let it rest in the refrigerator for up to 1 day. This preparation step is key to the dish’s succulence.
While your chicken is marinating, prepare your vegetables. Halve those charming baby potatoes, ensuring they’re roughly uniform in size for even cooking. Then, chop your yellow onions into 1-inch pieces; these will soften and caramelize beautifully, adding a sweet depth to the dish. Once the chicken has marinated, arrange the pieces, skin-side up, in a large baking dish. Discard any excess marinade. Thoughtfully arrange the halved potatoes and chopped onions around and even underneath the chicken, allowing them to absorb the drippings and cook alongside the meat. At this stage, I like to give one more generous sprinkle of kosher salt and freshly cracked black pepper over the entire dish. This final seasoning ensures every component is bursting with flavor. Who doesn’t appreciate that extra boost of seasoning right before baking?
Carefully pop your prepared dish into the preheated oven and set your timer for approximately one hour. As the chicken and vegetables begin their transformation into a golden, aromatic masterpiece, the truly enjoyable part begins: it’s time to craft our delicious, glistening apple cider glaze! This sweet and tangy reduction will be the crowning glory of your roasted dinner, adding a magnificent sheen and an explosion of flavor that pulls all the autumn elements together.
This apple cider glaze is, without a doubt, my absolute favorite component of the entire dish! When painted generously onto the perfectly tender chicken, it truly makes the vibrant apple flavor sing. But it’s not just the apple cider that gives it its magic. The brilliant addition of tangy grainy mustard and the subtly sweet, nutty notes of Holland House Sherry Cooking Wine truly amplify its mouthwatering goodness to another level. Holland House Sherry Cooking Wine is my trusted go-to when I want to imbue sauces, hearty soups, and especially roasted meats and vegetables with a delicate sweetness and profound depth of flavor. Its complex profile effortlessly elevates a dish, adding a gourmet touch without any fuss. Beyond this chicken recipe, I absolutely adore using it as a sophisticated flavor booster for quick stir-fries, where it adds a rich umami, and in creamy mushroom sauces, where it enhances their earthy notes with a hint of something special. It’s a versatile pantry staple that consistently delivers exceptional results.
Crafting the glaze is delightfully simple. It involves a straightforward mixture of fresh apple cider, rich brown sugar, the aforementioned Holland House Sherry Cooking Wine, and a dab of grainy mustard. If you prefer a more rustic texture and a burst of flavor, you can even opt to add whole mustard seeds instead of the prepared grainy mustard. The key is the balance of sweet, tangy, and savory that these ingredients bring together.
Begin by combining all the glaze ingredients in a small pot on your stovetop. Bring the mixture to a gentle boil, whisking continuously to ensure the brown sugar dissolves completely and all the flavors meld. Once boiling, reduce the heat to low and allow it to simmer for about 5-10 minutes, letting the liquids slightly reduce and concentrate. Then, turn off the heat and remove the pot from the burner. As the mixture cools, you’ll notice it will thicken considerably, transforming into that beautiful, brushable glaze. If, after about 10-15 minutes of resting off-heat, it appears too thick for your liking, simply whisk in a tiny teaspoon of extra Holland House Sherry Cooking Wine or even just water until it reaches your desired consistency. Once your chicken and vegetables are perfectly cooked and out of the oven, use a pastry brush to generously coat the glistening glaze all over the chicken pieces, potatoes, and onions. For an extra touch of freshness and color, sprinkle with some freshly chopped herbs like vibrant parsley, aromatic thyme, or fragrant rosemary.
The sweet-smoky aroma wafting from your kitchen, coupled with the incredible taste of this delightful autumn-inspired dish, is guaranteed to win over every dinner-hungry heart at your table. This recipe is destined to become a new favorite, especially for those who adore the nuanced flavors of apples in savory preparations. It’s not just a simple, scrumptious meal; it’s an effortless, all-in-one dinner solution for your family, which makes it wonderfully easy to enjoy and incredibly kind to whoever is left with the task of cleaning up. There’s no better way to celebrate the flavors of the season than with this comforting and elegant dish. Why wait? Try it tonight and experience the magic of roasted apple cider chicken!
Explore more of my favorite apple recipes that I’ve lovingly developed over the years!
Roasted Apple Cider Chicken with Potatoes and Onions
4 Servings
Print Recipe
Ingredients
For the Chicken Marinade:
- 8 pieces (about 3 lbs.) bone-in chicken thighs and legs
- 3/4 cup apple cider
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/4 teaspoon crushed rosemary
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon (pinch) allspice
For the Potatoes and Onions:
- 1-1/2 lbs. baby potatoes, halved
- 1/2 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
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, thoroughly whisk together the apple cider, olive oil, minced garlic, smoked paprika, kosher salt, onion powder, crushed rosemary, cracked black pepper, and allspice. Add this marinade to a large bowl or a sturdy re-sealable plastic bag with the chicken pieces, and toss to coat pieces evenly. Allow the chicken to marinade for at least 30 minutes at room temperature, or for a deeper flavor, refrigerate for up to 1 day.
- Place the marinated chicken, skin side up, in a rimmed 13-inch x 9-inch baking dish. Discard any remaining marinade. Spread the chicken out evenly in the pan. Arrange the halved baby potatoes and 1-inch pieces of onion around and under the chicken.
- Bake uncovered for approximately 1 hour. The potatoes should be fork-tender, and the chicken fully cooked with juices that run clear when pierced at the thickest part (internal temperature should reach 165°F or 74°C).
- While the chicken bakes, prepare your luscious apple cider glaze. Add the apple cider, brown sugar, Holland House Sherry Cooking Wine, and grainy mustard to a small saucepan. Whisk the ingredients together and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 5-10 minutes, allowing it to slightly reduce. Then, turn off the heat and let the mixture sit, whisking occasionally, until it thickens into a glaze, typically about 10-15 minutes. The longer it rests off-heat, the thicker the glaze will become.
- Once the baking dish is removed from the oven, pour the prepared glaze generously over the cooked chicken, potatoes, and onions.
- Garnish with freshly chopped herbs like parsley, thyme, or rosemary, if desired, for an added touch of color and aroma.
- Serve immediately and enjoy this comforting autumn meal!
Notes
Disclosure: This recipe was specially created for Holland House Cooking Wines. All opinions and culinary insights shared are entirely my own.
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