Roasted Chicken Thighs
- 3 tbsps canola oil
- 1 lb bone-in chicken thighs
- 2 ozs all-purpose flour
- 1/2 yellow onion, julienned
- 1 tbsp dijon mustard
- 2 1/2 ozs apple cider vinegar
- 1 tbsp honey
- 3 sprigs fresh thyme
- 1 fuji apple, cut in wedges
- 1 tbsp butter
Preheat the oven to 350°. Season chicken with salt and pepper, and coat with flour. Sear the chicken thighs on both sides in 2 tbsp canola oil until the skin is golden brown, using a medium skillet (be careful to not cook through!). Once seared, brush the chicken with dijon mustard and set aside.
In a sauté pan, cook onions and apples for 3-4 minutes in 1 tbsp oil and 1 tbsp butter.
In a mixing bowl, prepare your sauce by combining the apple cider vinegar, honey, salt, and pepper. Whisk together well until fully mixed.
In a medium-sized cast-iron skillet, arrange the seared chicken thighs, apples, and onions (apples and onions should be in the middle). Drizzle sauce generously, cover the pan with aluminum foil, and bake for 45 minutes.
Remove from oven, serve immediately and enjoy!