Prep Time: 15 mins | Cook Time: 35-40 mins | Serving Size: 4
This is the kind of cozy comforting meal that makes your kitchen smell amazing. Juicy chicken thighs roast with crisp apples and caramelized shallots, all glazed in Dijon, apple cider vinegar, and a touch of olive oil. Fresh thyme and rosemary add that just-from-the-garden touch. Simple enough for a weeknight, yet special enough for company—especially with a chilled glass of Etude Pinot Gris in hand. Its bright acidity and soft fruit notes tie everything together beautifully.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 apples, cored and sliced (Honeycrisp or Gala work well)
- 4 shallots, peeled and halved
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt & pepper to taste
Directions:
- Preheat oven to 400°F (200°C). Season chicken generously with salt and pepper.
- In a baking dish, toss apples and shallots with olive oil, Dijon mustard, vinegar, thyme, and rosemary. Place chicken thighs on top, skin side up.
- Roast for 35–40 minutes, until chicken is golden and cooked through (internal temp 165°F).
- Spoon roasted apples and shallots over chicken before serving.
