Apple Cider Baked Chicken

• •
  1 Yellow Onion(110g)
• •
  1 Lemon(108g)
• •
  2 cup Apple Cider, Unfiltered
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  4 Thyme, Fresh(3g)
• •
  2 tbsp Vinegar, Apple Cider
• •
  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  3 Garlic(9g)
• •
  2 2 bay leaves
• •
  0.5 tsp 1/2 tsp. salt
• •
  0.5 tsp 1/2 tsp. freshly ground black pepper
• •
  6 Chicken Thigh, Bone-In, Skin-On(1158g)
• •
  2 Apple, Granny Smith(334g)
• •
  1 lbs Potato, Yukon Gold

Instructions

1. 1Dice the onion into ½-inch pieces, halve the lemon, slice the Granny Smith apple into ¼-inch wedges, cut the Yukon Gold potatoes into 1-inch cubes, and mince the fresh garlic. Set all prep ingredients aside.
2. 2Combine the apple cider, apple cider vinegar, Dijon mustard, olive oil, minced garlic, fresh thyme, bay leaves, salt, and black pepper in a bowl, whisking until emulsified. Stir in the diced onion and lemon halves.
3. 3Place the chicken thighs skin-side up in a large heavy-bottomed pot or Dutch oven. Pour the marinade over the chicken, coating all pieces evenly. Let sit at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours (bring to room temperature for 20 minutes before cooking if chilled).
4. 4Heat the pot over medium-high heat for 3–5 minutes until the marinade steams and bubbles around the chicken—do not boil.
5. 5Reduce heat to medium-low, scatter the apple wedges and potato cubes around the chicken, cover the pot, and cook for 50–60 minutes, stirring once halfway through, until the chicken skin is golden brown and the internal temperature at the thickest part of the thigh reaches 165°F and the potatoes are fork-tender.
6. 6Remove from heat and let rest uncovered for 5 minutes. Divide the chicken, potatoes, apples, and sauce evenly into 4 airtight containers while hot, and sprinkle fresh thyme leaves over each portion.
7. 7Cool to room temperature before sealing containers, then refrigerate for up to 4 days or freeze for up to 3 months.