Preheat oven to 350°F. 

Drizzle 2 pans with oil. Scatter thyme on the bottom of the pans. Season chicken with salt and pepper. Place chicken, skin side down, in pans (don’t overcrowd) and roast for 20 minutes.

Turn chicken over, pour cider into pans and continue roasting for another 20 minutes or until chicken is cooked through and cider has reduced to a glaze.

Transfer chicken to platter and spoon cider over chicken. Top with chutney, if desired.