Chicken thighs stay forgiving on a busy night, and a little cider turns their pan juices into something you will want to spoon over everything. Roast the chicken first, then add the apples so they soften without dissolving.
Keep the skin crisp
Pat the thighs dry and leave space between them. Start skin-side up on a hot sheet pan; if the pan is crowded, use two. Add the cider near the end so the skin roasts instead of steaming.
Serving and storage
Use firm apples such as Honeycrisp or Pink Lady. A simple green salad or mashed potatoes catches the sauce. Refrigerate leftovers up to three days and reheat uncovered in the oven.
Keep the cider around the chicken, not over the skin
Pat the chicken skin dry before seasoning. Pour the cider mixture around the pieces as directed; pouring it over the top wets the skin and changes how it browns.
Use firm apple wedges so they are less likely to break down before the chicken finishes. Keep raw-chicken utensils separate from anything used for serving, and check final doneness with a thermometer.
Are apple cider and apple cider vinegar the same?
No. This recipe uses both: unsweetened apple cider provides liquid and apple flavor, while cider vinegar adds acidity. Replacing the cider quantity with vinegar would make the dish much more acidic.
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Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.