INGREDIENTS
1 large onion, peeled and cut into eighths
1 large lemon, sliced into thin rounds
2 cups apple cider, homemade or storebought
2 tablespoons oil
4 sprigs fresh thyme or 1 tsp. dried thyme
2 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
3 garlic cloves, minced or ¾ tsp. powdered garlic
2 bay leaves
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6–8 chicken legs or thighs
2 large apples, each sliced into eighths
1 lb. small, red or Yukon Gold potatoes, halved
INSTRUCTIONS
- Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 10 ingredients into the zip-top bag, combining well. Add the chicken to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
- Preheat oven to 350 degrees. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the apples and potatoes around the chicken. Cook for 1 hour and 15 minutes, stirring once halfway through to re-coat everything with the marinade.
- Arrange chicken and potatoes on a platter and sprinkle with fresh thyme leaves.