Sheet Pan Apple Cider Chicken Thighs
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!One pot, one pan, no problem. These are the kind of meals that make cleanup a breeze and still taste like you spent hours cooking dinner. This recipe is perfect for busy nights when you need dinner to be quick, hearty, and hassle-free—without a sink full of dishes afterward.This Sheet Pan Apple Cider Chicken Thighs recipe is an easy, cozy fall dinner featuring juicy chicken thighs, roasted baby potatoes, crisp apples, and red onions tossed in a sweet and savory apple cider Dijon glaze. Made on one sheet pan, this simple chicken dinner combines the flavors of apple cider, maple syrup, garlic, thyme, and smoked paprika for a delicious autumn-inspired meal. With just 10 minutes of prep and minimal cleanup, it's perfect for busy weeknights, family dinners, and anyone looking for an easy oven-baked chicken recipe with seasonal fall ingredients.
Equipment
- 1 Large rimmed sheet pan
- Parchment paper or cooking oil
- cutting board
- small mixing bowl
- whisk
Ingredients
- 1½ to 2 lb boneless, skinless chicken thighs
- 1½ lb baby potatoes, quartered (halve very small ones)
- 2 crisp apples, such as Honeycrisp, cored and cut into thick wedges
- 1 medium red onion, cut into thick wedges
- 2 tbsp olive oil, divided
- ⅓ cup apple cider, not apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup or packed brown sugar
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 tsp kosher salt, divided, plus pepper to taste
- Optional: chopped fresh parsley or thyme for serving
Instructions
- Heat oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it.
- Toss the potatoes with 1 tbsp olive oil, 1/2 tsp salt and pepper. Spread out on the pan and roast for 15 minutes.
- Meanwhile, whisk apple cider, Dijon, maple syrup, apple cider vinegar, garlic, thyme, smoked paprika, remaining 1 tbsp olive oil and remaining 1/2 tsp salt.
- Pat chicken dry. Toss chicken with about half of the cider mixture, reserving the rest in a separate bowl before it touches raw chicken.
- Remove the pan from the oven. Flip the potatoes, then add chicken, apple wedges and red onion in a single layer. Drizzle the reserved cider mixture over the apples and onions.
- Roast 20–30 minutes more, stirring the potatoes and apples once if needed, until chicken reaches 165°F in the thickest part and potatoes are tender. If the apples brown too quickly, tuck them under the chicken or remove them early.
- For extra color, broil 1–2 minutes while watching closely. Spoon pan juices over chicken and garnish with fresh herbs, if desired.
Use a large sheet pan (or two pans) so the ingredients roast rather than steam. For bone-in thighs, allow additional cook time and always verify temperature with a thermometer.