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6 bone-in, skin-on chicken legs
1 tablespoon olive oil
1 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon fresh thyme (or ½ tsp dried)
Salt and black pepper, to taste
Preheat your oven to 400°F. Pat the chicken legs dry and season them with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken legs skin-side down until deeply golden and crisp, about 5 to 7 minutes.
Flip and cook for another 3 minutes.
Remove the chicken and set it aside.
In the same skillet, lower the heat and add the apple cider, apple cider vinegar, Dijon mustard, brown sugar, garlic and thyme.
Stir to combine, scraping up any browned bits from the pan.
Bring to a simmer and let it reduce slightly,
about 5 minutes.
Return the chicken legs to the skillet, skin-side up.
Spoon some of the glaze over the top.
Transfer the skillet to the oven, and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze has thickened.
Spoon additional glaze over the chicken just before serving.
