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Sage and Apple Chicken Thighs One Pan Thanksgiving Dinner

Sophia Martinez
Bone-in chicken thighs with caramelised apples and fresh sage in a cider pan sauce. 38g protein — 50 minutes, one pan, serves 4.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • Large ovenproof skillet or cast iron pan for searing and roasting the chicken
  • Instant-read meat thermometer for checking the thighs are cooked through
  • Apple corer or sharp knife for slicing the apples into even wedges
  • Tongs for turning the thighs without tearing the skin

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 900g
  • 2 firm apples Honeycrisp or Braeburn, cored and sliced into wedges
  • 1 medium onion sliced
  • 4 garlic cloves smashed
  • 12 fresh sage leaves plus extra to serve
  • 120 ml apple cider not vinegar
  • 120 ml chicken broth
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 1 tsp black pepper freshly ground

Instructions
 

  • Heat the oven to 200°C (400°F). Pat the chicken thighs very dry with paper towels — dry skin is what gets crisp.
  • Season the thighs all over with the salt, pepper and smoked paprika.
  • Heat the olive oil in a large ovenproof skillet over medium-high heat. Lay the thighs skin-side down and sear for 6–7 minutes without moving them, until the skin is deep golden and crisp.
  • Flip the thighs. Add the butter, onion, garlic and sage leaves to the pan and cook for 2 minutes until the onion softens.
  • Tuck the apple wedges around the chicken. Stir the Dijon mustard into the cider and broth, then pour it into the pan.
  • Transfer the skillet to the oven and roast for 25–30 minutes, until the chicken reads 74°C (165°F) on an instant-read thermometer and the apples are soft at the edges.
  • Rest the pan for 5 minutes, then serve the thighs straight from the skillet with the apples and pan sauce spooned over the top.

Notes

  • Pat the skin dry — it is the only way to get it crisp.
  • Don't move the thighs while searing.
  • Use cider, not apple juice.
  • Rest 5 minutes before serving.
Keyword apple, chicken thighs, high protein, one pan, sage, thanksgiving