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Nothing says fall quite like apple cider, roasted vegetables, and crispy golden chicken all coming together on one sheet pan! This Sheet Pan Apple Cider Chicken Thighs with Fall Vegetables recipe is the perfect cozy weeknight dinner that’s equal parts healthy, flavorful, and family-friendly. With tender chicken thighs baked until the skin is perfectly crispy, caramelized sweet potatoes and Brussels sprouts, and juicy roasted apples, every bite bursts with warm fall flavors. This is another fall-inspired apple recipe that makes busy mornings effortless and delicious.
Why You’ll LOVE this Chicken Thigh Dinner!
- One-pan dinner: Less mess, less stress! I am all about quick and easy meals that the whole family loves.
- Balanced & wholesome: Protein-rich chicken, fiber-packed veggies, and just the right touch of natural sweetness from apples and maple syrup.
- Seasonal ingredients: Perfect way to use fall produce like Brussels sprouts, sweet potatoes, and apples.
- Crispy chicken skin guaranteed : High-heat roasting + a simple glaze gives you juicy meat with irresistibly crispy skin.
- Complete dinner! You can serve with just the veggies or consider serving alongside rice using my quick rice method.
How to make this sheet pan dinner
This sheet pan dinner is all about building layers of flavor with simple ingredients:
- Season the chicken thighs – Pat them dry and season generously for that golden, crispy skin.
- Prepare the cider glaze – Apple cider, Dijon mustard, apple cider vinegar, and maple syrup reduce down into a sticky, slightly sweet glaze.
- Assemble the sheet pan – Toss veggies with olive oil and spices, then nestle chicken right on top so the drippings flavor everything as it cooks.
- Roast at high heat – Bake at 425°F until chicken skin is crispy and veggies are caramelized.
- Brush & broil – Halfway through, brush with cider glaze, then finish by bumping up the temperature to 450.
Every element on the sheet pan comes out perfectly cooked—crispy chicken, tender sweet potatoes, golden Brussels sprouts, and juicy roasted apples that balance everything with a touch of natural sweetness.
Adaptations and Tips for Success!
- Dry the chicken really well. Moisture is the enemy of crispy skin. Refrigerating first really helps to dry out the chicken! I definitely noticed a difference.
- Don’t overcrowd the pan. You may be tempted to add more veggies, but they do need some space that they roast instead of steam.
- Bump up the temperature for the last 10 – 15 minutes – this takes the skin to another level of crispiness.
- This recipe is adaptable! Feel free to swap out some of the veggies. Butternut squash or broccoli works great here.
- You can use chicken breast or boneless/skinless chicken thighs for this recipe. However, it does change the method. If using breasts, roast at 400 degrees. For thighs, you can still do 425, but don’t bump up the temperature and cook time may be complete before 30 minutes.
Storing and Meal Prep
You can make this recipe ahead by prepping the veggies and making the cider sauce. Leftovers will store in the fridge for 3-4 days. To re-heat leftovers, it’s best to use the oven at 350 instead of the microwave to keep the skin crispy!!
Sheet Pan Apple Cider Chicken Thighs with Fall Vegetables
Ingredients
- 6 Bone-in, skin on chicken thighs
- 2 medium sweet potatoes, , peeled and cut into chunks
- 8 oz Brussels sprouts,, trimmed and halved
- 1 medium Apple, (like honeycrisp or gala)
- 1 small Red onion,, cut into chunks
- 2-3 tbsp Olive oil
- Salt and pepper
- 1 cup Apple cider
- 3 Garlic cloves, , minced
- 2 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 2 tbsp Maple syrup
- Fresh thyme or rosemary sprigs
Instructions
- Pat chicken thighs very dry with paper towels. Season generously with salt and pepper on both sides (his helps draw out moisture and crisp the skin). Place in the fridge uncovered for 30–60 minutes if you have time
- Preheat the oven to 425 degrees and arrange the rack of your oven in the center. Make the cider glaze. In a small saucepan, combine the apple cider, garlic cloves, dijon mustard, apple cider vinegar, and maple syrup. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes or until sauce is reduced and thickened slightly. Set aside to cool.
- Add the chopped veggies and apple to a large sheet pan. Toss with olive oil to coat, add a bit of salt and pepper. Nestle the chicken on top of the veggies, skin side up.
- Transfer to the oven and roast for 20 minutes. At the 20 minute mark, brush the chicken with some of the cider glaze and bump up the temperature to 450. Cook for another 15-20 minutes, or until skin is browned and crispy and the chicken internal temperature reaches 165F.
- Drizzle the remaining cider glaze over the chicken and veggies to serve and garnish with optional thyme or rosemary.
