Description
A flavorful and hearty dish featuring bone-in chicken thighs marinated in apple cider and olive oil, seared to perfection, and baked with a medley of root vegetables including carrots, onions, and potatoes. This oven-baked recipe captures a delicious balance of sweet and savory flavors, perfect for a comforting family meal.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in chicken thighs
- 1 cup apple cider
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Vegetables
- 2 medium carrots, sliced
- 1 large onion, chopped
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
- Marinate Chicken: In a bowl, combine the apple cider, olive oil, minced garlic, salt, and pepper. Add the chicken thighs to the mixture and allow them to marinate for at least 30 minutes to absorb the flavors.
- Prepare Vegetables: While the chicken marinates, peel and chop the carrots, onion, and potatoes into uniform pieces. Toss them with dried thyme to infuse an herby aroma.
- Sear Chicken: Heat a cast iron skillet over medium heat. Place the marinated chicken thighs skin-side down and sear for about 5 minutes until the skin is nicely browned and crisp.
- Arrange Vegetables: Remove the skillet from heat and arrange the prepared vegetables around the chicken thighs, ensuring even distribution.
- Bake: Transfer the skillet to the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish and Serve: Once cooked, garnish the dish with freshly chopped parsley for a burst of color and fresh flavor before serving.
Notes
- Marinating the chicken for longer than 30 minutes will enhance the flavor and tenderness even more.
- Use a cast iron skillet for even heat distribution and perfect searing.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked and safe to eat.
- You can substitute the root vegetables with other favorites like parsnips or sweet potatoes if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
