Cider-Glazed Chicken Thighs

Cider-Glazed Chicken Thighs
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1-½ Tbs. cold unsalted butter, cut into ¼-inch pieces
  • 1 Tbs. honey
  • ¾ cup apple cider
  • 1 Tbs. extra-virgin olive oil
  • 8 bone-in, skin-on chicken thighs, trimmed

Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil. In a large bowl, toss the chicken thighs with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Put a rack on the baking sheet and arrange the chicken thighs skin side up on the rack. Roast...

View full recipe at Fine Cooking


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