Why I Love This Recipe

The second apple season rolls around, this dinner goes right back into my weekly rotation. Everything roasts together on one pan, letting the chicken stay juicy while the vegetables and apples become perfectly caramelized around the edges. The apple cider glaze is what really brings it all together, adding just the right balance of sweet, tangy, and savory flavor that makes every bite feel like fall.

Enjoying The Leftovers

The flavors continue to develop overnight, making this a great recipe to enjoy for lunches or another easy dinner later in the week.

Storing

Store the chicken and roasted vegetables together in an airtight container in the refrigerator for up to 4 days. If you have extra glaze, save it separately and drizzle it over after reheating for the freshest flavor.

Reheating

Warm everything in the microwave or in a 350°F oven until heated through. Finish with an extra drizzle of the apple cider glaze or a sprinkle of fresh herbs before serving, if desired.

A baking sheet of glazed chicken with roasted carrots, onion and Brussels sprouts.
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Sheet Pan Apple Cider Glazed Chicken & Veggies

One pan, simple ingredients, and all the cozy flavors of fall make this Sheet Pan Apple Cider Glazed Chicken an easy dinner you'll find yourself coming back to all season long.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
US M
Servings 3

Ingredients

  • 1 lb chicken thighs
  • 1 medium sweet potato, cubed
  • 1/2 bag shredded brussels sprouts
  • 1/2 medium red onion, diced
  • 1 large apple, diced
For the glaze
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp worcestershire sauce
  • 2 tbsp honey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
US – M

Instructions

  • Preheat your oven to 425°F. Chop the sweet potato, red onion, and apple into bite-sized pieces, then add them to a large baking sheet along with the shredded Brussels sprouts.
  • In a small bowl, whisk together all of the glaze ingredients until smooth.
  • Pour all but about 3 tablespoons of the glaze over the vegetables and toss until they're evenly coated.
  • Spread the vegetables around the outside of the baking sheet, leaving space in the center for the chicken. Place the chicken in the middle and brush it with the reserved glaze.
  • Bake for 20-25 minutes, or until the chicken is fully cooked and the sweet potatoes are tender. For extra color, switch the oven to broil for the last 1-2 minutes, keeping a close eye on everything.
  • Divide the chicken and roasted vegetables between plates or bowls. Season with additional salt and pepper to taste before serving.

Equipment

large baking sheet
measuring cups
mixing bowls
cutting board

Nutrition Per Serving

Calories: 544kcal | Carbohydrates: 43g | Protein: 27g | Fat: 30g | Fiber: 5g