Why I Love This Recipe

This is basically fall dinner on a sheet pan. You have juicy chicken thighs, crispy little potatoes, sweet Honeycrisp apples, and roasted red onion, but the maple Dijon cream sauce is what really brings the whole thing together. It’s a little sweet from the maple syrup, tangy from the Dijon and apple cider vinegar, and creamy without being too heavy. I also love giving the potatoes a head start in the oven so they actually have time to get golden and crispy before everything else joins the pan. It feels like such a cozy fall dinner, but you’re still getting protein, veggies, and potatoes all in one meal.

Enjoying The Leftovers

I’m very into having this waiting in the fridge for lunch the next day. I recommend storing the maple Dijon cream sauce separately so you can get the chicken and potatoes nice and hot without soaking everything in sauce. Reheat your portion, add plenty of warm sauce, and it honestly feels like you made the whole dinner again.

Storing

Let the chicken, potatoes, apples, and onions cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. Keep the maple Dijon cream sauce in a separate airtight container so the potatoes don’t soak up the sauce and lose their texture.

Reheating

For the best texture, reheat the chicken, potatoes, apples, and onions in a 375°F oven or air fryer until warmed through. This gives the potatoes a chance to crisp back up without making the apples too soft. Reheat the sauce separately in a small saucepan over low heat or microwave it in short intervals, then drizzle it over everything just before eating.

A few tips before you start

Use a large sheet pan

  • Space is really important here. If everything is crowded together, the ingredients will release moisture and steam instead of roast. Use your largest sheet pan and keep everything in a single layer with some breathing room

Keep the apple pieces fairly large

  • Cut the Honeycrisp into roughly 1-inch chunks, so they soften and caramelize without completely breaking down. Honeycrisp is especially good here because it holds its shape well when roasted

Pat the chicken dry

  •  Removing excess moisture from the chicken’s surface helps it roast and brown rather than steam. Give the thighs a quick pat with a paper towel before adding the oil and seasonings

Serving the sauce on the side is great for leftovers

  • If you know you’ll have leftovers, drizzle the sauce over individual servings instead of the entire sheet pan. Keeping everything separate makes it much easier to get those potatoes crispy again the next day
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Sheet Pan Maple Dijon Chicken with Apples and Crispy Potatoes

Save this one for the first night that actually feels like fall. The potatoes get a head start in the oven so they can turn golden and crispy, then chicken thighs, Honeycrisp apples, and red onion join the pan to finish roasting. Drizzle that creamy maple Dijon sauce over everything right before serving, and you have a cozy sweet-and-savory dinner without turning the entire kitchen upside down.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
US M
Servings 4

Ingredients

For the potatoes
  • 1 1/2 lbs baby gold potatoes, cut into large chunks
  • 1 tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the chicken, apples & onion
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1 large honeycrisp apple, cut into 1-inch chunks
  • 1 small red onion, cut into large chunks
  • 1 tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tsp salt
For the maple Dijon cream sauce
  • 1 tbsp butter
  • 2 cloves garlic, grated
  • 1/2 cup chicken stock
  • 3 tbsp Dijon mustard
  • 3 tbsp pure maple syrup
  • 1/2 cup heavy cream
  • 1 tbsp apple cider vinegar
  • 1/2 tsp dried thyme
  • Salt and black pepper, to taste
For serving
  • Fresh thyme, optional
US – M

Instructions

  • Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with avocado oil spray.
  • Add the potatoes to the sheet pan. Drizzle with 1 tbsp avocado oil and season with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and the black pepper. Toss until evenly coated, then spread into a single layer.
  • Roast the potatoes for 15 minutes to give them a head start.
  • Meanwhile, pat the chicken thighs dry. Drizzle with the remaining 1 tbsp avocado oil and season with the remaining 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, and 1 tsp salt. Toss until evenly coated.
  • Remove the sheet pan from the oven and toss the potatoes. Add the seasoned chicken thighs, apple, and red onion to the pan, arranging everything in a single layer with some space between the ingredients. Toss the apple and onion lightly in the oil and seasonings already on the pan.
  • Return to the oven and roast for another 25-30 minutes, or until the chicken reaches an internal temperature of 165°F, the potatoes are golden and fork-tender, and the apples are lightly caramelized but still hold their shape. For extra browning, broil for the final 2–3 minutes, watching closely.
  • While the sheet pan finishes roasting, make the maple Dijon cream sauce. Add the butter to a small saucepan over medium heat. Once melted, add the garlic and cook for about 30 seconds, until fragrant.
  • Add the chicken stock, Dijon mustard, maple syrup, apple cider vinegar, and dried thyme. Whisk until smooth and bring to a gentle simmer. Cook for 2-3 minutes.
  • Reduce the heat to low and stir in the heavy cream. Gently simmer for another 3-5 minutes, stirring occasionally, until the sauce has slightly thickened. Season with salt and pepper to taste.
  • Drizzle the warm maple Dijon cream sauce over the roasted chicken, apples, onions, and crispy potatoes just before serving, or serve it on the side for spooning over each portion. Finish with fresh thyme, if desired.

Equipment

large baking sheet
mixing bowls
measuring cups
small pot
cutting board

Nutrition Per Serving

Calories: 614kcal | Carbohydrates: 54g | Protein: 42g | Fat: 26g | Fiber: 7g