Begin by seasoning the bone-in chicken thighs generously with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper. Ensure each piece is evenly coated for maximum flavor.

Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the seasoned chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until they achieve a golden-brown color. Flip the chicken and cook for another 5-7 minutes.

After the chicken is seared, transfer it to a plate and set it aside momentarily. In the same skillet, add sliced red onion and honeycrisp apple slices, sautéing them for about 3-4 minutes until they soften slightly.

Stir in the minced garlic and sauté for about 1 minute until it’s aromatic. Then, add the salted butter, stirring until melted. Pour in the apple cider and chicken broth (or white wine), along with the Dijon mustard, mixing everything until well combined.

Return the seared chicken thighs to the skillet, nestling them among the apples and onions. Spoon some of the delicious sauce over the chicken. Preheat your oven to 375°F (190°C) and transfer the skillet to bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).

If a thicker sauce is desired, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir into the simmering sauce. Allow it to bubble for an additional few minutes.

Once cooked, carefully plate your chicken thighs alongside the sautéed apples and onions, drizzling the luscious pan sauce over the top.