Chicken thighs and potatoes are baked and served alongside a bourbon cider sauce in this quick and easy dinner perfect for weeknights.
- 2 pounds bone-in chicken thighs with skin
- salt and ground black pepper to taste
- 1 pound baby red potatoes
- 1 tablespoon olive oil
- ½ cup ketchup
- ¼ cup bourbon
- 1 cup apple cider juice
- 1 tablespoon cornstarch
- ⅛ teaspoon ground black pepper
- Pat chicken thighs dry with a paper towel; season with salt and pepper. Place chicken thighs skin-side up on the grill pan of a Countertop Induction Oven (CIO).
- Cut larger potatoes in half so all potatoes are about the same size. Place potatoes in a bowl and drizzle olive oil over potatoes; season with salt and pepper. Place potatoes on the grill pan with chicken.
- Place grill pan in the CIO and set to "Auto Cook 1" for 2 pounds chicken. Cook chicken until no longer pink and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 24 minutes.
- Combine ketchup and bourbon in a small saucepan over medium-high heat. Whisk apple cider and cornstarch together in a small bowl until smooth; pour into ketchup mixture. Bring to a boil, whisking occasionally, until sauce is thickened, about 10 minutes. Remove sauce from heat and stir in 1/8 teaspoon black pepper; set aside to cool.
- Serve chicken and potatoes with sauce on the side.