Maple Dijon Chicken Skillet

- 5-6 Bone-in Chicken Thighs with skin - 1 tablespoon olive or avocado oil - 1 tablespoon butter - Salt & pepper to taste - 1 medium yellow onion, chopped - 1 pound small red & yellow potatoes, halved - 1 apple, sliced (Honey Crisp are the best) - Chopped fresh parsley for garnish Sauce Ingredients: - 4-5 cloves garlic, minced - 2.5 tablespoons maple syrup - 2 tablespoons apple cider vinegar - ¼ cup Dijon mustard - ½ cup chicken stock Instructions:

1. Preheat oven to 425°F.
2. Add oil and butter to a large cast iron skillet over medium-high heat.
3. Once hot, season chicken liberally with salt and pepper and place in the pan.
4. Cook for 4-5 minutes until browned on the bottom then flip and cook another 4-5 minutes. Transfer chicken to a plate and set aside.
5. Reduce the heat to medium and add the onions to the pan. Cook for 2-3 minutes until slightly softened.
6. Add the potatoes and cook for 5 minutes.
7. Transfer the chicken and any juices back to the pan, nestling among the onions and potatoes.
8. Place the apple slices around the chicken and potatoes.
9. Pour the maple Dijon sauce into the pan and cook 2 minutes before transferring the skillet to the oven.
10. Bake in the oven for 15 minutes until chicken is cooked through and potatoes are fork tender.
11. Remove from the oven.
12. Spoon the juices from the bottom of the skillet all over the top of the chicken, potatoes and apples and garnish with chopped parsley before serving.