Go Back

Sheet Pan Apple Cider Chicken with Sweet Potatoes

Sheet pan apple cider chicken roasts bone-in thighs with sweet potatoes and red onion at 425°F. A reduced cider glaze turns glossy and lightly sticky, while the vegetables become tender in the same pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 44 minutes
Resting 5 minutes
Total Time 1 hour 4 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and vegetables
  • 1.5 lb sweet potatoes peeled and cut into 1-inch cubes
  • 1 red onion medium, cut into 1-inch wedges
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 0.5 tsp smoked paprika
  • 4 chicken thighs bone-in, skin-on (about 2 pounds)
For the cider glaze
  • 1 cup apple cider
  • 2 tbsp maple syrup pure
  • 1 tbsp Dijon mustard
  • 0.5 tsp thyme dried
  • 1 tbsp butter unsalted

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

Roast the chicken and vegetables
  1. Heat the oven to 425°F.
  2. Set out a large, rimmed 18x13-inch sheet pan.
  3. Toss the sweet potatoes and onion on the pan with the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; spread them in a single layer.
  4. Pat the chicken thighs dry and season them with the smoked paprika and remaining salt and pepper.
  5. Arrange the chicken skin-side up among the vegetables.
  6. Roast for 35–45 minutes, turning the vegetables once halfway through, until the chicken reaches 165°F in the thickest part and the sweet potatoes are tender.
Make the cider glaze
  1. While the chicken roasts, simmer the apple cider in a 1-quart saucepan over medium heat for 12–18 minutes, until reduced to about 1/3 cup.
  2. Remove from the heat and whisk in the maple syrup, Dijon mustard, thyme, and butter until smooth.
Glaze and finish
  1. Brush the glaze over the chicken and roast for 3–5 minutes more, until the glaze is glossy and lightly sticky.
  2. Rest the chicken for 5 minutes before serving.

Notes

For the glossiest finish, brush the glaze over the chicken evenly before the final roast. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free option, replace the butter with olive oil.