Friday, September 19, 2014

Foodie Friday: Apple Cider Baked Chicken With Meyer Lemon And Yukon Gold Potatoes

 Hello again and happy Friday! I wanted to share with you all today the other apple-themed fish I made last weekend, apple cider baked chicken. The recipe stems from one by Gimmie Some Oven that I discovered through Pinterest. I changed just a few things but stayed pretty true to the original dish. It was full of fall flavors and so easy to make. Plus, the leftovers tast just as good as the first meal. Also, you are cooking potatoes and apples in the same roasting pan as your chicken, which is just one less side dish to think about. I hope you enjoy this delicious fall dish!  


Apple Cider Baked Chicken with Meyer Lemon and Yukon Gold Potatoes


  • 1 large sweet onion, peeled and cut into eighths
  • 1 meyer lemon, sliced into thin rounds
  • 2 cups apple cider
  • 2 tablespoons olive oil
  • 1/4 cup fresh thyme leaves finely chopped, plus more for garnish
  • 2 tablespoons of  apple cider vinegar
  • 2 teaspoons of Dijon mustard
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper 
  • 1/2 teaspoon of mustard powder
  • 6-8 chicken legs or thighs
  • 2 large apples sliced into 1 inch cubes
  • 1 pound of yukon gold potatoes sliced into 1 inch cubes


Whisk together the apple cider, olive oil, apple cider vinegar, mustard, mustard powder, salt and pepper in a bowl. Add the liquid to a large, gallon sized zip-top bag along with the onions and lemons slices. Season the chicken slightly with salt and pepper and add to the bag. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours. 

Preheat oven to 375 degrees. Arrange the chicken pieces in a large roasting. 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. Serve and enjoy!

*hint* The original recipe called for an oven temperature of 350 degrees but I read many reviews saying that the potatoes were still underdone. I cooked mine for 45 minutes on 350 and then 45 minutes on 375. My potatoes were still a little under as well, so I removed the chicken and continued cooking the veggies for another 10 minutes or so. I think cooking the dish the whole time on 375 should fix this issue, but be warned you may be leaving the potatoes in a bit longer. Also, the higher temperature thickens the marinade nicely and creates a sauce in the pan, which I loved!


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