# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Cider Glaze
04 - 1 cup apple cider
05 - 2 tablespoons Dijon mustard
06 - 2 tablespoons maple syrup
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon olive oil
09 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground allspice
→ Vegetables & Fruit
12 - 2 medium apples (Honeycrisp or Gala), cored and sliced
13 - 1 large red onion, sliced
14 - 2 garlic cloves, minced
→ Garnish (optional)
15 - Fresh thyme sprigs
# Steps:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Generously season the chicken thighs on all sides with kosher salt and freshly ground black pepper.
03 - Combine apple cider, Dijon mustard, maple syrup, apple cider vinegar, olive oil, thyme, cinnamon, and allspice in a small saucepan. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes, stirring occasionally until slightly thickened. Remove from heat.
04 - Place sliced apples, red onion, and minced garlic evenly in a large baking dish.
05 - Nestle the seasoned chicken thighs skin side up atop the apple and onion mixture. Brush chicken and fruit generously with half of the cider glaze.
06 - Bake uncovered for 25 minutes in the preheated oven.
07 - Remove from oven and brush the chicken and apples with the remaining cider glaze.
08 - Return the dish to the oven and bake an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp.
09 - Allow the chicken to rest for 5 minutes before garnishing with fresh thyme sprigs if desired. Serve warm with pan juices.
