I must say, I’m on a roll with Sunday night cooking!  Last Sunday was this stuffed acorn squash, and this Sunday I made a fragrant dish that made the whole house smell like apple-picking season.  This dish ended up being a one-pot wonder.  I prepped the marinade and chicken in the morning, and then chopped the apples and potatoes right before I tossed it in the oven for an easy 75 minutes.

What’s your favorite recipe right now?
I need some suggestions to keep this cooking momentum going!

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Apple Cider Baked Chicken
Adapted from Gimme Some Oven
INGREDIENTS:
1 white onion, peeled and cut into eighths
1 large lemon, sliced into thin rounds
2 cups apple cider, homemade or store-bought
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme
2 Tbsp. apple cider vinegar
1 1/2 Tbsp. Dijon mustard
1 garlic clove, minced
2 bay leaves
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
12 chicken drumsticks
2 large apples, each sliced into eighths
2 lbs. small, red and Yukon Gold potatoes, sliced into eighths

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DIRECTIONS:

  1. Place a gallon size heavy-duty ziplock bag into a large bowl. Place the onion, lemon, apple cider, EVOO, thyme, ACV, Dijon, garlic, bay leaves, S&P, into the ziplock bag, combining well.
    Add the chicken to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours.
  2. Preheat oven to 375 degrees. Arrange the chicken pieces in a large roasting pan. *Note: I divided mine between a 9×13 pan and a deep covered skillet.
  3. Pour all of the marinade, including onions and lemons over and around the pieces.
    Place the apples and potatoes around the chicken.
  4. Cover and cook for 1 hour and 15 minutes, flipping the chicken once halfway through.
  5. For the last 5 minutes, remove the cover and broil on high.
  6. Remove from heat and let rest.  Serve warm.

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