Begin by heating a large oven-safe skillet over medium-high heat and adding a splash of olive oil. Once the oil shimmers, carefully place the seasoned bone-in chicken thighs skin-side down in the skillet. Sear for about 4-5 minutes until the skin is golden and crispy, then flip the thighs and continue for another 4-5 minutes. Remove the chicken and set it aside temporarily.

In the same skillet, add the chopped red onion and sliced Honeycrisp apples. Sauté these for about 3 minutes, allowing the natural sweetness of the apples and onions to develop while stirring occasionally. Look for the onions to soften and become translucent.

Now, to craft a luscious sauce, introduce salted butter and minced garlic to the skillet. Stir in the apple cider, chicken broth (or white wine), and Dijon mustard, integrating all the flavors thoroughly. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the sauce to slightly thicken.

Return the golden seared chicken thighs to the skillet, ensuring that they are nestled among the apples and sauce. Spoon some of the sauce over the chicken, then transfer the skillet to a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the skin appears beautifully crisp.

Once the chicken is done baking, remove it from the oven and let it rest for a few minutes to lock in the juices. Serve the Rosemary Apple Cider Chicken directly from the skillet, drizzling the pan sauce generously over top.