Rosemary Chicken with Apples and Onions
Elevate your weeknight dinners with this savory and slightly sweet Rosemary Chicken with Apples and Onions. Tender, golden-browned chicken thighs are seared to perfection, then nestled atop a flavorful medley of caramelized onions, fresh apples, and fragrant rosemary. The dish is brought together with a tangy-sweet sauce made from chicken broth, apple cider vinegar, and honey, creating a harmonious balance of flavors in every bite. Perfect for cozy fall evenings or an elegant family dinner, this one-skillet meal is not only easy to prepare but also showcases wholesome, seasonal ingredients. Ready in under an hour, it's a comforting yet refined dish that pairs beautifully with roasted vegetables or crusty bread.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 yellow onion, sliced thinly
- 2 apples (firm varieties like Honeycrisp or Granny Smith), cored and sliced into wedges
- 4 fresh rosemary sprigs
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 3 garlic cloves, minced
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs generously with salt and black pepper on both sides.
Heat a large oven-safe skillet over medium-high heat. Add olive oil and swirl to coat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown. Flip the chicken over and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until soft and lightly caramelized.
Add the apple wedges to the skillet and cook for an additional 3-4 minutes until they start to soften slightly.
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Pour in the chicken broth, apple cider vinegar, and honey. Stir to combine, scraping any browned bits from the bottom of the skillet.
Add the fresh rosemary sprigs to the skillet and arrange the chicken thighs on top of the onion and apple mixture, skin-side up.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced slightly.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve the rosemary chicken hot with the apples, onions, and pan sauce spooned over the top.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 11.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
