Ingredients
Scale
- 4 large bone-in, skin-on chicken thighs
- 2 firm apples (such as Honeycrisp or Granny Smith), sliced into wedges
- 1 large sweet potato, peeled and cubed
- 1 small red onion, cut into thick wedges
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, chopped rosemary, garlic powder, salt, and pepper until the glaze is smooth and well-integrated. Set the glaze aside for a moment while you prep the produce.
- Place the chicken thighs, apple wedges, sweet potato cubes, and red onion wedges directly onto the prepared sheet pan. Pour the maple-dijon glaze over the ingredients. Use your hands or a pair of tongs to toss everything together, ensuring the chicken and vegetables are thoroughly coated. Arrange the chicken skin-side up in the center, spacing the apples and vegetables evenly around the meat.
- Slide the baking sheet into the center rack of the oven. Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. Halfway through the cooking time, give the vegetables and apples a quick toss to ensure even browning. If you want extra crispy skin, turn on the broiler for the final 2 minutes of cooking.
- Remove the pan from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist. Spoon any extra glaze from the bottom of the pan over the chicken and apples before serving. Garnish with an extra sprig of fresh rosemary if desired and serve immediately while hot.
- Cook Time: 45 minutes