Apple Cider-Glazed Bone-in Chicken

with smoky roasted sweet potato wedges

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fall is a many-textured season, with a slight chill in the air and trees shedding their foliage into a beautiful reddish-orange blanket for the earth. But nothing speaks to the fall spirit like apples, and specifically apple cider, warm or cold. This dinner will impress you with its delightful "fall" flavor, a sauce that combines apple cider with sweet honey and tangy mustard perfectly combining with succulent chicken. Sweet potatoes make for that perfect fall side, filling us up for the cold winter to come. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you cut the remaining sweet potato.

In Your Box (serves 2)

  • 2 tsp. Grainy Mustard
  • ½ fl. oz. Honey
  • 3 fl. oz. Apple Cider
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 2 tsp. Chile and Cumin Rub
  • 1 Shallot
  • 6 Chive Sprigs
  • Info
    2 tsp. Chicken Demi-Glace
  • 18 oz. Sweet Potato
  • Info
    1 oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Start the Sweet Potatoes

    Slice sweet potato into ½" wedges. Place sweet potato on prepared baked sheet and toss with 1 Tbsp. olive oil and seasoning rub. Massage oil and seasoning into potatoes. Spread into a single layer on one half of baking sheet and roast in hot oven, 15 minutes. Remove from oven and gently flip wedges. Sweet potato will finish cooking in a later step. While potatoes roast, cook chicken.

  • 2

    Cook Chicken and Finish Sweet Potatoes

    Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until golden brown, 2-3 minutes per side. Transfer to empty half of prepared baking sheet, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes. Rest cooked chicken at least 5 minutes. Wipe pan clean and reserve. While chicken cooks, prepare ingredients.

  • 3

    Prepare the Ingredients

    Mince chives. Peel and halve shallot. Slice thinly. Divide butter into four pieces.

  • 4

    Make the Sauce

    When chicken has 5 minutes left to cook, return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add shallot and stir often until softened, 4-5 minutes. Add apple cider, honey, mustard, demi-glace, and a pinch of salt. Stir to combine, then cook until liquid is reduced by half, 1-2 minutes. Add butter, one piece at a time, and stir until each piece is combined. Remove from burner. Add cooked chicken and flip to coat.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over chicken and garnishing chicken with chives. Bon appétit!

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