chicken thighs; bone-in
tablespoon extra virgin olive oil
cup apple cider
tablespoon cold unsalted butter
Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil. In a large bowl, toss the chicken thighs with the oil, salt and pepper. Put a rack on the baking sheet and arrange the chicken thighs skin side up on the rack. Roast until the thighs are lightly golden and an instant read thermometer inserted in the the thickest part without touching the bone registers 165°F, about 20 minutes. Meanwhile, in a small saucepan, bring the cider and honey to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced to 1/2 cup, 8 to 1- minutes. Remove from the heat and whisk in the butter. Turn the broiler to high, brush the chicken thighs with the cider glaze, and broil for 1 minute. Brush with more glaze and broil again until deep golden-brown, 2 to 3 minutes. Remove the chicken from the oven, brush with more of the glaze and serve.