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sheet pan chicken with apples and sweet potatoes

Sheet Pan Chicken with Apples and Sweet Potatoes

Maple-Dijon chicken thighs roasted with sweet potatoes, apple wedges, and red onion. A cozy fall dinner for four.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1 1/2 pounds boneless skinless chicken thighs thawed
  • 1 1/4 pounds sweet potatoes cut into 1/2-inch cubes
  • 2 medium firm apples cored and cut into 3/4-inch wedges
  • 1 medium red onion cut into 3/4-inch wedges
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon fine salt divided
  • 1/2 teaspoon black pepper divided
  • Fresh parsley or thyme optional for serving
Maple-Dijon seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Equipment

  • 1 Large rimmed metal baking sheet (13 × 18 inches) Use a second pan if crowded

Method
 

  1. Heat oven to 425°F (220°C). Lightly grease a 13 × 18-inch rimmed metal baking sheet. Pat thawed chicken dry and clean surfaces after handling raw poultry.
  2. Toss 1/2-inch sweet potato cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on the pan and roast 15 minutes.
  3. Whisk all maple-Dijon seasoning ingredients. Before touching raw chicken, reserve 1 tablespoon in a clean bowl for the apples and onion. Coat chicken with remaining seasoning and the remaining salt and pepper.
  4. Toss apple and onion wedges with reserved seasoning and remaining 1 tablespoon olive oil. Turn potatoes; arrange chicken, apples, and onion in open spaces in a single layer. Use a second pan if crowded.
  5. Roast 20–25 minutes more, checking chicken from 18–20 minutes. Every piece must reach 165°F (74°C) in its thickest part. Potatoes should be fork-tender and apples tender but holding shape.
  6. Rest cooked chicken on a clean plate for 5 minutes. Continue roasting vegetables if needed, removing tender apples first. Garnish with fresh herbs and serve.

Notes

Recipe not yet kitchen-tested; times are estimates. Cook every piece of chicken to 165°F (74°C). Use two pans if crowded. Refrigerate leftovers promptly and use within 3–4 days; reheat to 165°F. Images are AI-generated illustrations.