About the Recipe
This beginner-friendly recipe combines juicy chicken thighs with a medley of sweet potatoes, apples, and carrots, all brought together by a tangy and slightly sweet fruit vinegar glaze. The dish is simple to prepare yet packed with flavor, making it a perfect choice for those new to cooking who want to create a balanced and satisfying meal. With easy-to-follow instructions and a touch of humor, this recipe will help you gain confidence in the kitchen while enjoying a delicious dinner.
Ingredients
1 large sweet potato, peeled and cubed
1 apples, sliced
2 carrots, peeled and cut into coins
1 shallot
2 Tbsp. olive oil, divided
1/2 Tbsp. chopped thyme and/or parsley
kosher salt and black pepper to taste
4 bone-in, skin-on chicken thighs, trimmed
1/3 c. apple cider
1-2 Tbsp. honey ( depending on preference)
1/2 Tbsp. Dijon or grainy mustard
1 Tbsp. butter
Preparation
Directions
Step 1
Preheat oven to 425°. In a medium bowl, add potatoes, apple, carrots, shallot, and fresh herbs. Drizzle with 1 tablespoon olive oil, salt, and pepper and toss until combined.
Step 2
In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Salt and pepper chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
Step 3
To the same skillet, add the fruit vinegar, honey and dijon or grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture around the chicken. Turn off the heat and transfer the entire skillet to the oven.
Step 4
Bake until the sweet potatoes are tender and the chicken is cooked through until the internal temperature is 165, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Step 5
Serve chicken and potatoes and carrots with pan sauce (drippings).