Roasted Apple Cider Chicken with Potatoes and Onions

Ingredients

• 8 pieces about 3 lbs. bone-in chicken thighs and legs
• 3/4 cups apple cider
• 1/4 cup olive oil
• 4 cloves garlic (minced)
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1/4 teaspoon crushed rosemary
• 1/4 teaspoon cracked black pepper
• 1/8 teaspoon pinch allspice
• 1-1/2 lbs. baby potatoes (halved)
• 1/2 yellow onion (cut into 1-inch pieces)
• 1 cup apple cider
• 1-1/2 Tablespoons brown sugar
• 1 Tablespoon Holland House Sherry Cooking Wine
• 1 teaspoon grainy mustard
• Fresh chopped parsley (thyme, or rosemary)

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a small bowl whisk together apple cider, olive oil, garlic, paprika, salt, onion powder, rosemary, pepper and allspice. Add to a large bowl or re-sealable plastic bag with the chicken pieces, and toss to coat pieces evenly. Allow to marinade for at least 30 minutes, up to 1 day.

3. 3

   Place marinated chicken in a rimmed 13-in. x 9-in. baking dish. Discard marinade. Place parts skin side up and spread them out evenly in the pan. Arrange potatoes and onions around and under the chicken.

4. 4

   Bake uncovered for about 1 hour. Potatoes should be tender, and chicken fully cooked with juices that run clear.

5. 5

   While chicken bakes, prepare your apple cider glaze. Add apple cider, brown sugar, Holland House Sherry Cooking Wine, and mustard to a small saucepan. Whisk and bring to a boil, then reduce heat to low. Simmer mixture for 5-10 minutes then turn off your heat. Let mixture sit, whisking occasionally, until thickened, about 10-15 minutes. The longer you let it sit off-heat, the thicker this glaze will become.

6. 6

   Remove baking dish from oven. Pour glaze over cooked chicken and potatoes. Garnish with chopped fresh herbs, if desired.

7. 7

   Enjoy!