Harvest Chicken Sheet Pan Dinner
Harvest Chicken Sheet Pan Dinner - juicy maple glazed chicken thighs with harvest apples and vegetables all on one sheet pan.
Ingredients
- 2 pounds bone in, skin on chicken thighs 4-6 thighs depending on size
- 2 tablespoons olive oil divided
- 1 tablespoon apple cider vinegar
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh parsley minced
- 1 sweet potato peeled and diced
- 2 apples cut into large slices
- 1 pound brussels sprouts cut in half
- 1 red onion cut into wedges
- kosher salt and freshly ground black pepper
- 2 tablespoons pure maple syrup
Instructions
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Preheat oven to 425 degrees. In a gallon size plastic baggie, combine chicken thighs, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, apple cider vinegar, garlic, sage, rosemary, and parsley. Set aside to marinate while chopping vegetables.
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Chop sweet potatoes, apples, onions, and brussels sprouts. Add to sheet pan and toss with remaining tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground black pepper.
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Remove chicken thighs from baggie and add to sheet pan. Brush chicken thighs with maple syrup.
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Roast for 35 minutes, or until vegetables are cooked and chicken thighs reach 165 degrees on an instant read thermometer. Broil for an additional 3-5 minutes, watching carefully, to add aditional crispiness to the chicken thighs.