Begin by preheating a large, oven-safe skillet over medium-high heat and adding olive oil. Season the chicken thighs with salt, pepper, smoked paprika, and garlic powder. Sear chicken skin-side down for 5–7 minutes until golden-brown, then flip and sear the other side for another 5 minutes.

Remove the chicken thighs and set aside. In the same skillet, add sliced red onion and Honeycrisp apples, stirring in the rendered chicken fat. Cook for about 3–4 minutes until onions soften and apples begin to caramelize.

Pour in the apple cider and chicken broth (or white wine) into the skillet, then add Dijon mustard and minced garlic, stirring well. Let the mixture simmer for 5 minutes until slightly reduced.

Return the seared chicken thighs to the skillet, transferring to a preheated oven at 375°F (190°C). Roast for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C).

Remove skillet from the oven and place it back on the stovetop. If the sauce needs thickening, whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook until thickened.

Plate the Rosemary Apple Cider Chicken, generously spooning the rich sauce over the chicken along with the sweet apples and onions. Serve with crusty bread or creamy mashed potatoes.