Autumn Herb Roasted Chicken With Cider Pan Sauce
The secret with this dish is to use an herby rub that adds lots of flavor to the chicken, then pair the chicken with apples for a nice warming autumn touch. The sauce just makes everything even more delicious! Thank you to Tieghan Gerard at Half-Baked Harvest for creating this TasteBuds recipe.
- 1½ lbs. (700 g) boneless chicken breasts or thigh
- 2 tbsp (30 mL) Bell Pepper Herb Rub
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 cup (250 mL) apple cider
- ½ cup (125 mL) dry white wine, such as pinot grigio or sauvignon blanc
- 2 Honeycrisp apples, cut into 10–12 wedges
- 2 shallots, halved
- 4 garlic cloves, smashed
- 4 fresh thyme sprigs
- 6 fresh sage leaves
- 2 tbsp (30 mL) salted butter
- Optional: Fresh thyme for serving
Preheat the oven to 425°F (220°C).
Season the chicken with the rub.
Heat the olive oil in a large oven-safe skillet set over medium heat. Add the chicken and cook on both sides until golden, about 5 minutes per side. Pour in the apple cider and wine, boil for 3 minutes, then remove from the heat.
Arrange the apples, shallots, garlic, thyme, and sage around the chicken. Place pats of butter around the apples. Bake for 20 minutes, until the chicken is cooked.
Serve the chicken topped with apples. Drizzle with pan sauce and top with fresh thyme, if you’d like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 290, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 95 mg, Sodium 290 mg, Carbohydrate 16 g, Fiber 2 g, Sugars 11 g (includes 0 g added sugar), Protein 26 g
Rosemary Remix: Swap out the fresh thyme and sage for ½–1 tbsp (7–15 mL) of Rosemary Herb Seasoning Mix.
Chicken Broth Choice: You can use chicken broth as a substitute for the dry white wine.
Pork Chop Preference: Sub pork chops or a pork tenderloin for the chicken breasts.