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Cider-Dijon Chicken with Cabbage and Apples
1h 15m$12.28

Cider-Dijon Chicken with Cabbage and Apples

Golden roasted chicken thighs, tender green cabbage wedges, tart Granny Smith apples, and yellow onion come together in savory cider-Dijon pan juices. Adding the apples partway through roasting keeps them tender without falling apart.

  • apples
  • autumn
  • cabbage
  • Chicken dinner
  • chicken thighs
  • cider
  • dijon mustard
  • meat
  • pan juices
  • roasted
  • sheet-pan dinner
  • sweet-savory
Bundle it with similar meals
20 min prep50 min cook4 servingshard
Cuisine
American

Shopping options

Check ingredients to include themPackage used · most used first

Yellow onion · 1 Each

Jumbo Yellow Onions

100%

In recipe$0.65
To buy$0.65
Details
Fresh Onions · 1 lb$1.29 per packageBuy 1Package use: 100%Product matchEstimated

Apple cider · 1.5 Cup

Kroger® 100% Juice Apple Cider

Sale

65%

In recipe$0.97
To buy$1.49
Details
Kroger · 18.5 fl oz$1.99
Sale
$1.49 per packageBuy 1Package use: 65%Product matchEstimated

Bone-in, skin-on chicken thighs · 3 Pound

Heritage Farm® Bone In Skin On Chicken Thighs

63%

In recipe$5.97
To buy$9.53
Details
Heritage Farm · 1 lb$1.99 per packageBuy 1Package use: 63%Product matchEstimated

Fresh green cabbage · 1.5 Pound

Green Cabbage

60%

In recipe$1.49
To buy$2.48
Details
1 lb$0.99 per packageBuy 1Package use: 60%Product matchEstimated

Granny Smith apples · 2 Each

Kroger® Granny Smith Apples – 3 Pound Bag

27%

In recipe$1.14
To buy$4.29
Details
3 lb$4.29 per packageBuy 1Package use: 27%Product matchEstimated

Dijon mustard · 3 Tablespoon

Maille Original Dijon Mustard

21%

In recipe$1.23
To buy$5.79
Details
Maille · 7.5 oz$5.79 per packageBuy 1Package use: 21%Product matchEstimated

Olive oil · 3 Tablespoon

Filippo Berio Olive Oil

Sale

9%

In recipe$0.62
To buy$6.99
Details
Filippo Berio · 16.9 fl oz$8.99
Sale
$6.99 per packageBuy 1Package use: 9%Product matchEstimated

Dried thyme · 1 Teaspoon

Private Selection® Thyme Leaves Shaker

5%

In recipe$0.19
To buy$3.59
Details
Private Selection · 0.68 oz$3.59 per packageBuy 1Package use: 5%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated
Common ingredient

Fine salt · 1.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$12.28

· only what you use

$3.07

per serving · 4 servings

You pay at checkout$36.80
33% used in this recipe$24.52 unused

All ingredients selected

Checkout$39.75
Recipe portion$12.36

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Bone-in, skin-on chicken thighs-3 pounds
  • Fresh green cabbage-1 1/2 pounds
  • Granny Smith apples-2 each
  • Yellow onion-1 each
  • Apple cider-1 1/2 cups
  • Dijon mustard-3 tablespoons
  • Olive oil-3 tablespoons
  • Fine salt-1 1/2 teaspoons
  • Dried thyme-1 teaspoon
  • Ground black pepper-1/2 teaspoon
1
Heat the oven and prepare the vegetables
Knife
Cutting Board

Wash your hands and heat the oven to 425°F, with racks in the upper and lower thirds. Remove damaged outer cabbage leaves. Rinse and dry the cabbage and apples; peel, rinse, and dry the onion. Cut the cabbage through the core into 8 wedges, leaving enough core attached to hold each wedge together. Cut the onion into 8 wedges. Leave the apples whole until later.

1 1/2 pounds green cabbage
2 Each granny smith apple
1 Each yellow onion
2
Mix the cider-Dijon sauce
Whisk
Measuring Cups
Measuring Spoons
Bowl

Whisk together the apple cider, Dijon mustard, and thyme in a small bowl.

1 1/2 cups apple cider
3 tablespoons dijon mustard
1 teaspoon thyme
3
Season and arrange the vegetables
Measuring Spoons
Tongs
Baking sheets

Divide the cabbage and onion evenly between the baking sheets. Drizzle with the 2 tablespoons olive oil allocated to the vegetables, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn gently to coat and arrange the cabbage with a cut side down.

1 1/2 pounds green cabbage
1 Each yellow onion
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
4
Season and arrange the chicken
Measuring Spoons
Paper towels
Baking sheets

Pat the chicken dry with paper towels; do not rinse it. Rub with the remaining 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange 4 thighs skin-side up on each sheet, between—not on top of—the vegetables. Leave space between the pieces for browning. Wash your hands and clean any surfaces and utensils that touched raw chicken.

Wash hands and clean any surfaces and utensils that contact raw chicken.

8 Each chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon Ground Black Pepper
5
Begin roasting and cut the apples
Knife
Cutting Board
Baking sheets

Roast for 25 minutes, switching the sheets between racks and rotating them front to back after 15 minutes. Meanwhile, core the apples and cut each into 8 thick wedges, leaving the skins attached.

2 Each granny smith apple
6
Turn the vegetables and add the apples and sauce
Whisk
Spatula
Tongs
Baking sheets

Remove the sheets from the oven and gently turn the cabbage onto its other cut side with a wide spatula. Turn the onion wedges and divide the apple wedges evenly between the sheets. Whisk the cider mixture again and pour half into each sheet, directing it around the chicken rather than over the skin.

2 Each granny smith apple
7
Finish roasting and check doneness
Tongs
Baking sheets
food thermometer

Return the sheets to the oven and roast for another 20–25 minutes, switching their positions halfway through. The cabbage should be tender when pierced through its thickest part, the apples should be tender but still hold their shape, and the chicken skin should be browned. Check each thigh with a food thermometer inserted into the thickest part without touching bone: it must reach at least 165°F; thighs are especially tender at 175–185°F. Remove finished pieces with clean utensils if others need more time.

Check each thigh in the thickest part without touching bone; it must reach at least 165°F. Use clean utensils for finished pieces.

8
Rest and serve
Spatula
Tongs
Baking sheets

Rest the chicken for 5 minutes. Gently stir the pan juices to loosen the browned bits. Divide the chicken, cabbage, apples, and onion among four plates, and spoon the pan juices evenly among all four portions.

9

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