Ingredients
- 1 sweet potato, peeled and cubed
- 1 apple, slice d
- 2 tablespoon solive oil, divided
- 4 sprigsfresh rosemary, divided
- 6 chicken thighs, boneless, skin-on, trimmed
- salt, to taste
- ground black pepper, to taste
- 1 tablespoon unsalted butter
- 2/3 cup apple cider
- 3 tablespoon shoney
- 1 tablespoon Djion mustard
Instructions
- Preheat the oven to 425°F (220°C). Finely chop 2 sprigs of rosemary. In a bowl, toss the apple slices and cubed sweet potatoes with 1 tablespoon of olive oil and the chopped rosemary. Set aside.
- Pat the chicken thighs dry with paper towels and season with salt and ground black pepper. Heat a skillet with olive oil over medium high heat. Arrange the chicken thighs in the skillet, skin side down, and sear for 3 to 4 minutes on each side until golden brown and halfway cooked. Transfer to a plate.
- In the same skillet, melt the butter and whisk in a mixture of apple cider, honey, and Dijon mustard. Bring to a simmer, then add the chicken thighs, apple slices, sweet potatoes, and 2 sprigs of rosemary.
- Turn off the heat and transfer the entire dish to the oven. Bake for 15 to 20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Remove from the oven and serve immediately, garnished with fresh pomegranate seeds on top if desired.
Tips
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