Apple Cider Glazed Chicken Thighs Sheet Pan Recipe
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 1 cup fresh apple cider (not apple juice)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 medium sweet potatoes, cubed
- 2 large crisp apples (like Honeycrisp or Fuji), sliced into wedges
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed sheet pan with parchment paper or aluminum foil for easy cleanup. Lightly spray the liner with non-stick cooking spray.
- In a small saucepan over medium heat, combine the apple cider, Dijon mustard, honey, and minced garlic. Bring the mixture to a simmer and let it cook for about 8 to 10 minutes, or until it has reduced by half and thickened into a syrupy consistency. Set aside half of the glaze for later.
- Place the cubed sweet potatoes, apple wedges, and red onion in a large bowl. Drizzle with olive oil and season with half of the salt, pepper, and fresh rosemary. Toss well to ensure everything is evenly coated, then spread the mixture out onto the prepared sheet pan.
- Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Season both sides with the remaining salt and pepper. Nestled the chicken thighs among the vegetables on the sheet pan, skin-side up. Brush the chicken generously with the first half of the apple cider glaze.
- Place the sheet pan in the oven and roast for 25 to 30 minutes. The sweet potatoes should be getting tender and the chicken skin should be starting to brown.
- Remove the pan from the oven. Brush the remaining glaze over the chicken thighs and lightly over the apples and potatoes. Return to the oven for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is beautifully caramelized.