Ingredients
4chicken legs,(thighs and drumsticks), skinless, bone-in, trimmed
½tbspolive oil
1¼cupsapple cider
¼cupapple cider vinegar
1tspkosher salt
¼tspfresh black pepper
4sprigsfresh thyme
1½tbspfresh rosemary,finely chopped
4clovesgarlic,chopped
½headmedium red cabbage,cored and sliced into 8 wedges
1large granny smith apple,peeled, cored and cut into 8 wedges
3tbspdijon mustard
Preparation
Place chicken, olive oil, apple cider, apple cider vinegar, salt, pepper, thyme, rosemary, and garlic in a large plastic ziplock bag. Mix well and refrigerate for at least 4 hours or as long as overnight.
Preheat oven to 400 degrees F.
Place the chicken and its marinade into a 9×13-inch dish. Nestle the cabbage and apples around the chicken.
Bake for 30 minutes and remove from oven. Turn the chicken and brush the mustard on top.
Bake for about 35 minutes until the chicken is cooked through and the apples are tender. Garnish with parsley.
