As the leaves turn and a crispness fills the air, there’s nothing quite like the comforting flavors of fall. And what embodies autumn more than apples and rosemary? This Apple Harvest Sheet Pan with Rosemary Chicken Thighs is a celebration of the season, bringing together sweet, savory, and aromatic elements into one incredibly easy and satisfying meal. Forget slaving over a hot stove – this recipe requires minimal effort but delivers maximum flavor. It’s perfect for a weeknight dinner, a casual weekend gathering, or even a simple yet impressive meal prep option. Get ready to fill your kitchen with the warm, inviting scent of roasted apples, rosemary, and perfectly browned chicken!
Why You’ll Love This
- One-Pan Wonder: Minimal cleanup! Everything cooks together on a single sheet pan.
- Flavor Explosion: The combination of sweet apples, savory chicken, and fragrant rosemary is simply divine.
- Easy & Convenient: This recipe is incredibly straightforward and doesn’t require any fancy techniques.
- Customizable: Feel free to swap out the apple variety or add other fall vegetables like Brussels sprouts or sweet potatoes.
- Perfect for Meal Prep: Roast a big batch and enjoy leftovers throughout the week.
Ingredients & Equipment
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 3 medium apples (Honeycrisp, Gala, or Fuji recommended), cored and sliced
- 1 red onion, cut into wedges
- 1/4 cup apple cider
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
Equipment:
- Large sheet pan
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Marinate the Chicken: In a mixing bowl, combine olive oil, rosemary, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken thighs and toss to coat thoroughly.
- Arrange on Sheet Pan: Arrange chicken thighs on the prepared sheet pan. Add sliced apples and red onion wedges around the chicken.
- Make the Glaze: In a small bowl, whisk together apple cider, maple syrup, and Dijon mustard.
- Glaze & Roast: Pour the glaze over the chicken and apples. Roast for 35-40 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and apples are tender. Flip the apples halfway through for even browning.
- Rest & Serve: Let the chicken rest for 5-10 minutes before serving. Garnish with extra fresh rosemary, if desired.
Pro Tips
- Apple Variety: Honeycrisp apples hold their shape well during roasting, but Gala or Fuji are also excellent choices. Avoid softer apples like McIntosh, as they may become mushy.
- Skin-On Chicken Thighs: Leaving the skin on the chicken thighs results in a crispier, more flavorful roast.
- Don’t Overcrowd the Pan: If your sheet pan is too crowded, the chicken and apples will steam instead of roast. Use two sheet pans if necessary.
- Check for Doneness: Use a meat thermometer to ensure the chicken is cooked through.
- Spice it Up: Add a pinch of red pepper flakes to the marinade for a little heat.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through. For best results, reheat in the oven to maintain the crispiness of the chicken skin. Leftovers also make a fantastic addition to salads or wraps!
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Apple Harvest Sheet Pan with Rosemary Chicken Thighs
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This apple harvest sheet pan with rosemary chicken thighs combines juicy, herb-roasted chicken with seasonal apples, sweet potatoes, and Brussels sprouts. It’s an easy, cozy one-pan dinner perfect for fall evenings.
Ingredients
4 bone-in, skin-on chicken thighs
2 medium sweet potatoes – peeled and cubed
2 cups Brussels sprouts – halved
2 medium apples – cored and sliced
1 red onion – cut into wedges
3 tablespoons olive oil
2 tablespoons fresh rosemary – chopped (or 2 teaspoons dried)
3 cloves garlic – minced
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
Instructions
1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
2. In a small bowl, whisk together olive oil, garlic, rosemary, apple cider vinegar, salt, pepper, and smoked paprika.
3. Arrange chicken thighs on the sheet pan and brush generously with the rosemary mixture.
4. In a large bowl, toss sweet potatoes, Brussels sprouts, apples, and red onion with the remaining marinade until well coated.
5. Spread the vegetables and apples evenly around the chicken on the sheet pan.
6. Roast for 35-40 minutes, or until chicken reaches 165°F internally and the vegetables are tender and caramelized.
7. Remove from oven and let rest for 5 minutes before serving.
Notes
Bone-in, skin-on chicken thighs work best for this recipe, but boneless thighs or chicken breasts can also be used (reduce cooking time slightly).
Use firm, crisp apples such as Honeycrisp, Fuji, or Gala to avoid mushiness.
For added sweetness, drizzle the finished dish with a touch of maple syrup before serving.
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Dinner
- Method: Sheet Pan, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 10g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 130mg