Cider Glazed Chicken Thighs

Step 1: Preheat the oven to 425°.

Step 2: In a medium bowl, add potatoes, apples and chopped rosemary and season with the salt and pepper; drizzle with 1 tablespoon olive oil and toss until combined.

Step 3: In a large ovenproof skillet over medium-high heat, heat the remaining olive oil; add in the chicken and sear, skin side down, until golden, about 2 minutes then remove chicken from heat while you make the glaze.

Step 4: Using the same skillet, add apple cider, honey and grainy mustard, bringing the mixture to a rapid simmer; cooking until mixture has reduced slightly, then whisk in the butter.

Step 5: Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken; turn off the heat and transfer the entire skillet to the oven.

Step 6: Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 - 25 minutes; (see note below)

Step 7: *Note* that if potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.