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You can marinate the chicken for four hours or as long as overnight. So when it comes time to cook, all you have to do is put the chicken in a Pyrex and pour the marinade over it. Then slice the apples and cabbage, put them in the dish, and put the whole thing in the oven. Halfway through, you’ll brush the mustard on the chicken and continue to bake until fully cooked.
This dinner is pretty low in carbs since the only sugar is in the cider and apples. To finish off the meal, serve with a simple green salad or roasted broccoli.


  • You can use any chicken parts you like that are on the bone with the skin off.
  • Swap the red cabbage out for white or napa cabbage.


  • 4 skinless, bone-in chicken legs(thighs and drumsticks) trimmed
  • 1/2 tablespoon olive oil
  • 1-1/4 cups apple cider
  • 1/4 cup apple cider vinegar
  • 1 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 4 sprigs fresh thyme
  • 1-1/2 tablespoons fresh rosemaryfinely chopped
  • 4 garlic cloveschopped
  • 1/2 medium head red cabbagecored and sliced into 8 wedges
  • 1 large granny smith applepeeled, cored and cut into 8 wedges
  • 3 tablespoons Dijon mustard


  • 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 400F°.
  • Place the chicken and its marinade into a 9 x 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 until the chicken is cooked through and the apples are tender, about 35 minutes. Garnish with parsley.

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