Ingredients

• 1 cup apple cider

• ¼ cup honey

• 1 Tablespoon Dijon mustard

• 1 clove garlic, finely minced

• ½ teaspoon ground cinnamon

• ½ teaspoon ground thyme

• ¼ teaspoon ground sage

• ¼ teaspoon Kosher salt

• 2 (10–12-ounce) bone-in, skin-on chicken breasts, dry-brined (optional)

• 3 Tablespoons olive oil, divided

• 1 delicata squash, halved, seeded, and sliced ½-inch thick

• 1 small red onion or ½ medium red onion, cut into wedges with the root end intact

• Kosher salt and freshly ground black pepper, to taste Apple Cider Glazed Chicken

Instructions

Prepare the Oven

Preheat the Wolf Convection Steam Oven to 375°F on Convection Humid Mode. Line a roasting pan with foil and spray with nonstick cooking spray.

Prepare the Cider Glaze

In a small saucepan or skillet, combine the apple cider, honey, Dijon mustard, garlic, cinnamon, thyme, sage, and Kosher salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until the glaze has thickened and reduced, about 20 minutes. Set aside.

Prepare the Chicken

Coat the chicken breasts with about 1 Tablespoon olive oil. Season with Kosher salt and pepper. If the chicken has been dry-brined, omit the additional salt. Arrange the chicken on the roasting pan. Insert the temperature probe and place the pan in rack position 2. Connect the probe and set the temperature to 165°F.

Prepare the Vegetables

Toss the squash and red onion with the remaining olive oil and a generous pinch of Kosher salt and pepper until evenly coated.

Glaze and Roast

When the chicken reaches an internal temperature of 140–145°F, carefully open the oven and arrange the vegetables in a single layer around the chicken. Brush the chicken with the cider glaze. Return to the oven and cook for another 10–12 minutes, or until the glaze is browned and the chicken reaches an internal temperature of 165°F.

Serve

Transfer the chicken and vegetables to plates and serve with the remaining cider glaze on the side.