Apple Cider Baked Chicken
This Apple Cider Baked Chicken delivers 3g protein and 223 calories per serving — a light protein option for calorie-controlled meals. Quick stovetop cooking produces 4 servings, making it convenient for single-protein meal building. Combine with legumes or Greek yogurt to construct complete high-protein meals within a set calorie budget.
Ingredients
- •Yellow Onion
- •Lemon
- •Apple Cider, Unfiltered(480g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Thyme, Fresh
- •Vinegar, Apple Cider(30g)
- •Mustard, Dijon(10g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
- •Garlic
- •2 bay leaves
- •1/2 tsp. salt
- •1/2 tsp. freshly ground black pepper
- •Chicken Thigh, Bone-In, Skin-On
- •Apple, Granny Smith
- •Potato, Yukon Gold(454g)
Instructions
- 1Dice the onion into ½-inch pieces. Halve the lemon and slice the Granny Smith apple into ¼-inch wedges. Cut the Yukon Gold potatoes into 1-inch cubes. Mince the fresh garlic. Set all prep ingredients aside.
- 2Combine the apple cider, apple cider vinegar, Dijon mustard, olive oil, minced garlic, and fresh thyme in a bowl, whisking until emulsified. Add the diced onion and lemon halves, stirring to combine.
- 3Place the bone-in, skin-on chicken thighs 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 while you prepare the oven, or cover and refrigerate for up to 24 hours (bring to room temperature for 20 minutes before cooking if chilled).
- 4Heat the pot over medium-high heat until the marinade begins to steam and bubble around the chicken, approximately 3–5 minutes. Do not boil.
- 5Reduce heat to medium-low, scatter the apple wedges and potato cubes around the chicken, and cover the pot. 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.
- 6Remove from heat and let rest uncovered for 5 minutes. Divide the chicken, potatoes, apples, and sauce evenly into 4 airtight containers while hot. Sprinkle fresh thyme leaves over each portion.
- 7Cool to room temperature before sealing containers, then refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition — Per Serving
223
calories
3g
protein
8g
fat
- Carbohydrates
- 38g
- Saturated fat
- 1.1g
- Sodium
- 38 mg
- Dietary fiber
- 4.9g
4 servings per batch · ~251g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Apple Cider Baked Chicken have per serving?
Each serving provides only 3g of protein and 223 calories, so this is not a protein-forward recipe. The macros are 8g fat and 38g carbs, indicating this functions as a carbohydrate or flavor component rather than a primary protein source.
How long does Apple Cider Baked Chicken take to prepare?
Quick prep time on the stovetop yields 4 servings per batch, making the preparation efficient. The batch size is reasonable for meal prep, though the low protein content requires pairing with a dedicated protein option.
Is Apple Cider Baked Chicken good for fat loss?
At only 3g protein per serving, this recipe does not align with fat loss goals where high protein intake is essential for satiety and preserving muscle during a caloric deficit. You'll need to combine this with a lean protein source like chicken breast or turkey to make it macro-appropriate.
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