apple mustard chicken thigh
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Apple-Mustard Roast Chicken Thighs

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I love roast chicken thighs. They are one of the first recipes I started cooking when I really got into it. That said, being one of my oldest recipes it can sometimes feel a little stale. Thankfully, Instagram actually helped me get some inspiration. I saw this post from Stephanie at Girl with the Iron Cast and wanted to try something like it. So, thanks so much for the inspo!!

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I liked the lemon and asparagus idea and combined that with my apple and mustard. For a while I was using mustard all of the time, but recently I had stopped. Rob was bugging me to use it so more so this was a great opportunity.

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I used to braise recipes like this but learned that you end up making the skin less crispy because of the trapped moisture. An open roast definitely helps to keep the crispiness but it doesn’t trap flavor the same way. Make sure to have the meat side of the thighs well submerged in the cooking liquid so that the flavor really infuses the meat.

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You also want to try and keep the asparagus up out of the liquid a bit so that they roast more than boil. Alternatively you can add them closer to the end so that the cooking liquid has reduced a bit so that you do get a bit more of a roast.

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Apple-Mustard Roast Chicken Thighs

An Instagram Inspired take on one of my classic favorites.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: French
Keyword: apple, chicken, chicken thigh, Dijon, french, Mustard, Roast, sage, skillet, Wine


  • 5-6 Chicken Thighs skin on
  • 2.5 Tbs Butter
  • 1 Tbs Dijon
  • 1 Tbs Grainy Mustard
  • 4 Garlic Cloves smashed
  • 1 Honeycrisp Apple thinly sliced
  • 1 Lemon thinly sliced
  • 4 Sage Leaves chopped
  • 1/4 Cup White Wine
  • 1/3 Cup Chicken Stock
  • 10-12 Asparagus Spears
  • Salt & Pepper to taste


  • Preheat the oven to 400F.
  • In a skillet, heat the butter over medium-high heat.
  • Pat the chicken thighs dry, trim off excess skin, and salt/pepper the skin side.
  • Cook the chicken skin side down for about 7 minutes and nicely browned.
  • Remove from the skillet and set aside. Reduce heat to medium.
  • Add the apple, garlic, lemon slices, and sage. Allow to cook for 2 minutes.
  • Add the wine along with juice from the lemon butts and allow to reduce for 1-2 minutes.
  • Add the broth.
  • Add the chicken thighs back in, make room so that the thighs are slightly submerged in the liquid.
  • Roast for about 35 minutes.

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