Baked Chicken with Cinnamon Apples

⏲ ~51 min total · prep 15 · cook 36 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/4 lbs)
• 3 tbsp butter, melted and divided
• 2 small Granny Smith apples, each cut into 8 wedges
• 1 1/2 tsp ground cinnamon, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh lemon juice

Instructions

1. Heat the oven to 400°F with a rack in the center.
2. Blot the thighs and rub them all over — and under the skin — with 1 tablespoon of the melted butter, the salt, pepper, and paprika.
3. Sear the thighs skin-side down in a cold 12-inch cast-iron skillet over medium, without moving them, 8-10 minutes, until the skin releases freely from the pan and is deep golden and crackly.
4. Toss the apple wedges with the remaining 2 tablespoons butter, 1 teaspoon of the cinnamon, and the lemon juice.
5. Transfer the chicken to a rimmed sheet pan skin-side up, scatter the apples in a single layer around it, and roast 25-28 minutes, until the thighs register 165°F at the bone and the apples are tender enough to cut with a fork but still hold their wedge shape.
6. Rest 5 minutes, then spoon the cinnamon-butter pan juices over everything and dust the chicken with the last 1/2 teaspoon cinnamon.

Why this recipe works

• Granny Smith Tart, firm apples keep their wedge shape through a 25-minute roast. Sweeter varieties collapse into sauce before the chicken is done.
• Cold-pan sear Starting skin-side down in a cold cast-iron skillet renders the fat slowly as the pan heats. The skin crisps flat and crackly instead of shrinking into a cap.
• Butter under the skin Rubbing part of the butter and seasoning under the skin seasons the meat directly. The skin carries its own share, and nothing pools on top.

Tips for making this recipe well

Blot, then season

Dry skin sears; damp skin steams. Take thirty seconds with a paper towel before the butter rub goes on.

Do not move the thighs

In the cold skillet, they will stick at first and then release on their own, around 8 to 10 minutes. Forcing them early tears the skin you worked to crisp.

One layer of apples

Scatter the wedges with space between them on the sheet pan. Piled apples steam each other and slump.

Check at the bone

165°F at the thickest part, with the probe tip away from the bone, is the number. The bone reads cooler than the meat around it and fools quick checks.

Use every drop

The pan juices carry the cinnamon and the lemon along with the rendered fat. Spooning them over at the table is the difference between a dry plate and a finished one.

Serving suggestions

Straight from the oven, spoon the cinnamon-butter pan juices over the thighs and the apples, then dust the skin with the last of the cinnamon. The wedges should be tender enough to cut with a fork but still holding their shape, and they eat like a savory side rather than dessert. At 12.7 net carbs a serving, the apples are accounted for, so plate generously. Five minutes of rest keeps the juices in the meat. Skin-side up on the platter, always.

Storage and meal prep

Refrigerate the chicken and apples together, covered, for 3 to 4 days, with the pan juices poured over. The skin softens in the fridge no matter what you do, so reheat in a 350°F oven or a hot skillet to bring back some crackle; the microwave is faster but surrenders the skin entirely. Cooked chicken thighs freeze acceptably for 2 to 3 months, though the apples turn soft and slip into the juices. If you plan to freeze, leave the apples out of the portion and roast a fresh batch later.

Variations worth trying

• Pork chops Bone-in pork chops run the same skillet start and roast; pull them at 145°F.
• Pears instead Firm Bosc pears swap in wedge for wedge. Watch them a few minutes earlier, since they soften sooner.
• Drumsticks Same rub, same sear, same 165°F target. Check them at 20 minutes of roasting, since smaller pieces finish sooner.
• Extra apples Double the wedges and toss them with a matching share of butter and cinnamon. Roast on a second sheet if the pan crowds.

Frequently asked questions

Can I skip the skillet sear?

You can, but the cold-pan sear is what makes the skin crackly. Without it, expect softer skin and roast a few minutes longer.

Do the apples make this sweet?

The lemon juice and smoked paprika pull them back toward savory. They read as a tart roasted side, not dessert.

Where do the net carbs come from?

The two apples carry most of the 12.7 net carbs per serving. The chicken, butter, and spices contribute almost none.

Can I season the chicken the night before?

Salted skin sits and draws out moisture, which works against the sear. Season right before cooking for the crispiest result.

My skin never crisped. What happened?

The usual suspects are damp skin or moving the thighs before they released from the pan. Each one steams or tears where you want crust.

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