If you’re looking for a comforting, flavorful dinner that feels special but is simple enough for a weeknight, this Easy Roasted Apple Cider Chicken with Potatoes and Onions is exactly what you need. Juicy chicken, tender potatoes, and sweet onions roast together in one pan, all infused with warm apple cider and savory herbs for a meal that’s both cozy and impressive.
Why You’ll Love This Easy Roasted Apple Cider Chicken
This recipe checks all the boxes for a reliable, family-friendly dinner. It’s made with everyday ingredients, comes together in one pan, and delivers big flavor without complicated steps. The apple cider adds a gentle sweetness that balances beautifully with garlic, herbs, and smoky spices, making the chicken incredibly juicy and aromatic.
Another reason to love this dish is how adaptable it is. You can prep it ahead of time, swap ingredients based on what you have, and serve it for anything from a casual weeknight meal to a relaxed weekend gathering. Best of all, the potatoes and onions soak up all the savory cider-infused juices as they roast, so every bite tastes rich and satisfying.
Ingredients for Easy Roasted Apple Cider Chicken with Potatoes and Onions
Chicken and Marinade
- Bone-in chicken thighs and legs
- Apple cider
- Olive oil
- Fresh garlic
- Smoked paprika
- Onion powder
- Dried rosemary
- Allspice
- Salt and black pepper
Vegetables
- Baby potatoes, halved
- Yellow onion, cut into chunks
Apple Cider Glaze
- Apple cider
- Brown sugar
- Grainy mustard
- Sherry cooking wine (or substitute)
Ingredient Notes and Substitutions
If you prefer a completely alcohol-free dish, replace the sherry cooking wine with apple juice, chicken broth, or a small splash of apple cider vinegar. Bone-in chicken works best for flavor and moisture, but bone-in breasts can be used with slightly reduced cooking time. For a lighter version, trim excess skin or use skinless chicken while keeping the bones for tenderness.
Baby potatoes roast evenly and hold their shape, but red or Yukon Gold potatoes also work well. If apples are in season, you can even add a few wedges to the pan for extra sweetness.
Step-by-Step Instructions
Step 1 – Marinate the Chicken
In a large bowl, whisk together apple cider, olive oil, garlic, smoked paprika, onion powder, rosemary, allspice, salt, and pepper. Add the chicken and toss until fully coated. For best flavor, cover and marinate for at least 30 minutes, or refrigerate overnight if time allows.
Step 2 – Prepare the Vegetables
Preheat your oven to 400°F (200°C). Spread the halved potatoes and onion chunks evenly in a large roasting pan or baking dish. Lightly season with salt and pepper, then drizzle with a bit of olive oil.
Step 3 – Assemble and Roast
Place the marinated chicken on top of the vegetables, skin side up. Pour any remaining marinade over the pan. Roast uncovered for about 55–65 minutes, turning the pan once halfway through, until the chicken is golden brown and cooked through and the potatoes are fork-tender.
Step 4 – Make the Apple Cider Glaze
While the chicken roasts, combine apple cider, brown sugar, mustard, and sherry cooking wine (or substitute) in a small saucepan. Bring to a gentle simmer and cook until slightly reduced and glossy, stirring occasionally.
Step 5 – Finish and Serve
Once the chicken is done, spoon the warm apple cider glaze over the chicken and vegetables. Garnish with fresh herbs if desired and serve immediately.
Pro Tips for Success
- Marinating longer enhances flavor, but even 30 minutes makes a difference.
- Keep chicken skin side up to ensure crispy, golden results.
- Cut potatoes evenly so they cook at the same rate.
- Use a meat thermometer; chicken is done at 165°F internally.
- Let the dish rest for a few minutes before serving so juices redistribute.
Flavor Variations
- Add fresh thyme or sage for deeper fall flavors.
- Sprinkle in a pinch of cinnamon or nutmeg for extra warmth.
- Swap brown sugar for maple syrup in the glaze.
- Add sliced apples or carrots to the roasting pan.
- Finish with a splash of lemon juice for brightness.
Serving Suggestions
This dish is hearty on its own, but it pairs beautifully with a simple green salad, steamed green beans, or roasted Brussels sprouts. Crusty bread is perfect for soaking up the extra apple cider glaze, and leftovers make an excellent lunch the next day.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. While the dish can be frozen, the potatoes may soften slightly upon thawing, so it’s best enjoyed fresh or refrigerated.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~35g |
| Carbohydrates | ~38g |
| Fat | ~24g |
| Fiber | ~5g |
| Sodium | ~620mg |
FAQ About Easy Roasted Apple Cider Chicken with Potatoes and Onions
Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to a day in advance and prep the vegetables ahead as well. When ready to cook, simply assemble and roast.
What kind of apple cider should I use?
Use fresh, unfiltered apple cider if possible for the best flavor. Avoid apple cider vinegar, which is much more acidic.
Can I use boneless chicken?
Boneless chicken can be used, but reduce cooking time to prevent drying out. Bone-in pieces provide the juiciest results.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your mustard and broth substitutes are certified gluten-free.
Can I cook this in a cast-iron skillet?
Absolutely. A large cast-iron skillet works very well and helps achieve extra browning on the chicken.
Easy Roasted Apple Cider Chicken with Potatoes and Onions
Equipment
- large mixing bowl
- whisk
- roasting pan or baking dish
- small saucepan
- wooden spoon
Ingredients
- 1.2 kg bone-in chicken thighs and legs
- 240 ml apple cider
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried rosemary
- 0.5 tsp allspice
- 1 tsp salt
- 0.5 tsp black pepper
- 700 g baby potatoes, halved
- 1 large yellow onion, cut into chunks
- 180 ml apple cider (for glaze)
- 2 tbsp brown sugar
- 1 tbsp grainy mustard
- 2 tbsp sherry cooking wine or substitute
Instructions
- In a large bowl, whisk together apple cider, olive oil, garlic, smoked paprika, onion powder, rosemary, allspice, salt, and pepper. Add the chicken and toss to coat. Cover and marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Spread the potatoes and onion chunks in a large roasting pan, season lightly with salt and pepper, and drizzle with olive oil.
- Arrange the marinated chicken over the vegetables, skin side up, and pour any remaining marinade over the pan. Roast uncovered for 55–65 minutes, turning the pan halfway through.
- While the chicken roasts, combine apple cider, brown sugar, mustard, and sherry cooking wine in a small saucepan. Simmer gently until slightly reduced and glossy.
- Spoon the warm glaze over the roasted chicken and vegetables. Rest briefly, garnish if desired, and serve immediately.
Notes
Nutrition
Final Thoughts
This Easy Roasted Apple Cider Chicken with Potatoes and Onions is the kind of recipe you’ll come back to again and again. It’s simple, comforting, and packed with seasonal flavor, making it perfect for busy nights or relaxed dinners with family. One pan, minimal effort, and delicious results every time.