Baked Apple Cider Chicken and Cabbage

4 servings


5 hours 15 minutes

total time


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 rosemary (finely chopped)

4 garlic cloves (chopped)

1/2 medium head red cabbage (cored and sliced into 8 wedges)

1 large granny smith apple (peeled, 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.


Serving Size

1 chicken leg with cabba


418 kcal

Total Fat

13.5 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



241 mg


794 mg

Total Carbohydrate

20 g

Dietary Fiber

3 g

Total Sugars

12 g


52.5 g

4 servings


5 hours 15 minutes

total time
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