Apple Cider Baked Chicken and Cabbage

Baked Apple Cider Chicken and Cabbage is the perfect one-pot fall dish made with cider-marinated chicken, red cabbage and apples.

Apple Cider Chicken and Cabbage

This one-pot dish is great for an easy weeknight dinner idea. On a busy school night, I like to keep dinners simple. Since everything bakes in one dish, cleanup won’t take long. Plus, with the cooler temps, this cozy chicken and apple dish is ideal for fall. Some other one-pot chicken dinners you may like are Turmeric Roasted Chicken and Sweet Potatoes and Baked Chicken with Dijon and Lime.

How To Make Apple Cider Baked Chicken

The chicken marinates in apple cider, apple cider vinegar, and herbs, which give the dish a slightly sweet and sour taste. The Dijon mustard brushed on the chicken in the middle of baking adds to the flavor.

To make it, place the chicken, olive oil, apple cider, apple cider vinegar, salt, pepper, thyme, rosemary, and garlic in a large plastic ziplock bag. Mix well and refrigerate for at least 4 hours or as long as overnight.

When you’re ready to cook, preheat oven to 400F. Place the chicken and its marinade into a 9 x 13-inch dish. Nestle the cabbage and apples around the chicken.

Bake for 30 minutes and remove from oven. Turn the chicken and brush the mustard on top.

Bake until the chicken is cooked through and the apples are tender, about 35 minutes. Garnish with parsley.

Helpful Tip

You can marinate the chicken for four hours or as long as overnight. So when it comes time to cook, all you have to do is put the chicken in a Pyrex and pour the marinade over it. Then slice the apples and cabbage, put them in the dish, and put the whole thing in the oven. Halfway through, you’ll brush the mustard on the chicken and continue to bake until fully cooked.

Serving Suggestions

This dinner is pretty low in carbs since the only sugar is in the cider and apples. To finish off the meal, serve with a simple green salad, roasted brussels sprouts, raw brussel sprout salad or roasted broccoli.

Variations:

• You can use any chicken parts you like that are on the bone with the skin off.
• Swap the red cabbage out for white or napa cabbage.

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