Ingredients
1large onion,peeled, cut into eighths
1large lemon,sliced into thin rounds
2cupsapple cider
2tbspolive oil
4fresh thyme sprigs,plus more for garnish
2tbspapple cider vinegar
2tspdijon mustard
3garlic cloves,minced
2bay leaves
½tspsalt
½tspfreshly ground black pepper
6chicken legs,or thighs
2large apples,each sliced into eighths
1lbsmall red potatoes,or yukon gold, halved
Preparation
Place a gallon-size heavy-duty zip-top bag into a large bowl.
Add in the onion, lemon, apple cider, olive oil, thyme, mustard, garlic, bay leaves, salt, and pepper into the zip-top bag, combining well. Add the chicken to the marinade.
Close the bag, place it in the refrigerator to marinate for at least 4 hours or up to 24 hours.
Preheat oven to 350 degrees F.
Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the apples and potatoes around the chicken.
Cook for 1 hour and 15 minutes, stirring once halfway through to re-coat everything with the marinade.
Arrange the chicken and potatoes on a platter and sprinkle with fresh thyme leaves. Enjoy!
