Name: High Protein Apple Cider Chicken Thighs Sheet Pan
Cook time: 50 min
Total time: 50 min
Ingredients: 4-6 bone-in, skin-on chicken thighs (about 1.5 to 2 lbs); 2 medium sweet potatoes, cubed into 1-inch pieces; 2 large Honeycrisp or Fuji apples, sliced into thick wedges; 1 red onion, cut into wedges; 1/2 cup pure apple cider (not apple cider vinegar); 2 tablespoons Dijon mustard; 1 tablespoon maple syrup; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; 1 teaspoon smoked paprika; Salt and black pepper to taste

Ingredients

Scale

4–6 bone-in, skin-on chicken thighs (about 1.5 to 2 lbs)
2 medium sweet potatoes, cubed into 1-inch pieces
2 large Honeycrisp or Fuji apples, sliced into thick wedges
1 red onion, cut into wedges
1/2 cup pure apple cider (not apple cider vinegar)
2 tablespoons Dijon mustard
1 tablespoon maple syrup
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
Salt and black pepper to taste

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Instructions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mats for easy cleanup. In a small mixing bowl, whisk together the apple cider, Dijon mustard, maple syrup, minced garlic, chopped rosemary, and thyme. This mixture will act as both a marinade and a glaze, infusing every ingredient with that signature fall flavor profile.
Place the cubed sweet potatoes, red onion wedges, and apple slices on the prepared sheet pan. Drizzle with olive oil and a pinch of salt and pepper, then toss them directly on the pan to coat evenly. Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Place the chicken thighs among the vegetables, skin-side up. Rub the chicken with smoked paprika, salt, and pepper.
Pour about two-thirds of the apple cider mixture over the chicken and vegetables. Use a brush or your hands to ensure the chicken skin is well-coated. Place the pan in the center rack of the oven. Roast for 30 to 35 minutes. Halfway through cooking, drizzle the remaining cider glaze over the chicken. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
Switch the oven to broil for the last 2 minutes if you want extra crispy chicken skin, but watch it closely to avoid burning. Remove the pan from the oven and let the meat rest for 5 minutes. This allows the juices to redistribute, ensuring the chicken stays succulent. Serve a chicken thigh alongside a generous portion of roasted apples and sweet potatoes. Drizzle any remaining pan juices over the top for maximum flavor.

Cook Time: 50 minutes