Roasted Apple Cider Chicken with Potatoes and Onions
For the Chicken Marinade:
8 pieces (about 3 lbs.) bone-in chicken thighs and legs
3/4 cups apple cider
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon onion powder
1/4 teaspoon crushed rosemary
1/4 teaspoon cracked black pepper
1/8 teaspoon (pinch) allspice
For the Potatoes and Onions:
1-1/2 lbs. baby potatoes, halved
1/2 yellow onion, cut into 1-inch pieces
For the Apple Cider Glaze:
1 cup apple cider
1-1/2 Tablespoons brown sugar
1 Tablespoon Holland House Sherry Cooking Wine
1 teaspoon grainy mustard
For garnish, optional:
Fresh chopped parsley, thyme, or rosemary
Preheat oven to 400 degrees F.
In a small bowl whisk together apple cider, olive oil, garlic, paprika, salt, onion powder, rosemary, pepper and allspice. Add to a large bowl or re-sealable plastic bag with the chicken pieces, and toss to coat pieces evenly. Allow to marinade for at least 30 minutes, up to 1 day.
Place marinated chicken in a rimmed 13-in. x 9-in. baking dish. Discard marinade. Place parts skin side up and spread them out evenly in the pan. Arrange potatoes and onions around and under the chicken.
Bake uncovered for about 1 hour. Potatoes should be tender, and chicken fully cooked with juices that run clear.
While chicken bakes, prepare your apple cider glaze. Add apple cider, brown sugar, Holland House Sherry Cooking Wine, and mustard to a small saucepan. Whisk and bring to a boil, then reduce heat to low. Simmer mixture for 5-10 minutes then turn off your heat. Let mixture sit, whisking occasionally, until thickened, about 10-15 minutes. The longer you let it sit off-heat, the thicker this glaze will become.
Remove baking dish from oven. Pour glaze over cooked chicken and potatoes. Garnish with chopped fresh herbs, if desired.
Disclosure: This recipe was created for Holland House Cooking Wines. All opinions are my own.