Cider-Glazed Chicken Thighs

This recipe couldn’t be simpler: Just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown. Roasted sweet potato and onion wedges make a nice accompaniment.

• 8 bone-in, skin-on chicken thighs, trimmed
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup apple cider
• 1 Tbs. honey
• 1-1/2 Tbs. cold unsalted butter, cut into 1/4-inch pieces

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, 1 tsp. salt, and 1/2 tsp. 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 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 10 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.