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Roasted Apple Cider Chicken with Potatoes and Onions

Recipe courtesy of Georgia Johnson at The Comfort Kitchen

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes


Chicken Marinade:

  • 8 pieces (about 3 lbs.) bone-in chicken thighs and legs
  • ¾ cup apple cider
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 2 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1 tsp. onion powder
  • ¼ tsp. rosemary, crushed
  • ¼ tsp. cracked black pepper
  • ⅛ tsp. allspice

Potatoes & Onions:

  • 1½ lbs. baby potatoes, halved
  • ½ yellow onion, cut into 1-in. pieces

Apple Cider Glaze:

Shop Ingredients


  1. Preheat oven to 400℉.
  2. 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 resealable plastic bag with the chicken pieces, and toss to coat pieces evenly. Allow to marinade for at least 30 minutes, up to 1 day.
  3. Place marinated chicken in a rimmed 13-in.x9-in. baking dish. Place skin parts side-up and spread them out evenly in the pan. Arrange potatoes and onions around and under the chicken.
  4. Bake uncovered for about 1 hour. Potatoes should be tender, and chicken fully cooked with juices that run clear.
  5. 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 and then turn off the 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.
  6. Remove baking dish from oven. Pour glaze over cooked chicken and potatoes. Garnish with chopped fresh herbs, if desired.