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Roasted Apple Cider Chicken & Potatoes Ingredients 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 • 1 cup apple cider • 1½ Tbsp. brown sugar • 1 Tbsp. Sherry Cooking Wine • 1 tsp. grainy mustard • Parsley, thyme or rosemary, freshly chopped, for garnish Directions 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, 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. @FoodAndRecipesWithCherokee 🦉