Apple Cider Chicken
Sheet pan suppers have, for me become the modern day casserole. One pan, protien, veggies, seasonings, without the condenced soup, blocks of cheese, or any other added “fillers”. I come up with these meals typically based on what I have on hand. This was inspired by a recipe I had pinned many moons ago. They used apple cider, which has a ton of sugar. I have always loved marinating chicken with vinegars the high acidity breaks down the chicken and leaves a much more tender and flavorful bite. I hope you enjoy this as much as my family and I do.
To make this you just need some chicken, breast, thighs, legs, whatever you fancy, some gold potatoes (you could use red but they aren’t quite as yummy with this), a large sweet onion, apple cider vinegar, dijon mustard and some spices. Just toss everything in a big ziploc bag and marinate overnight for the best flavor.
Apple Cider Vinegar Chicken
Ingredients
- 4-6 pieces chicken; breast, thighs, legs bone in, skin on for best flavor
- 1 sweet onion, cut in wedges
- 1 lemon, sliced
- 2 cups apple cider vinegar
- 1 tbsp dijon mustard
- 6 springs fresh thyme
- 2 bay leaves
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb gold potatoes, halved or quartered
Instructions
- Place chicken and everything else except the potatoes in a large ziploc bag. For best taste marinate overnight or at least 4 hours. preheat oven to 350 and arrage all the goodness on a large lined sheet pan, excluding most of the liquid. Roast at 350 for one hour to hour and and fifteen minutes, or until juices run clear. Serve with a salad and voila you have a full meal!