Roasted Chicken and Apples
This one-pan wonder combines crispy-skinned chicken with caramelized apples and seasonal vegetables for a hearty autumn meal that's as comforting as it is nutritious. The natural sweetness of the apples perfectly complements the savory juices of the roasted chicken, creating a balanced flavor profile that's both familiar and exciting.
Equipment
- Large Roasting Pan or Rimmed Baking Sheet
- Mixing Bowls
- Paper Towels
Ingredients
Chicken and Vegetables
- 2.5 lbs chicken thighs bone-in and skin-on (6-8 thighs)
- 3 apples Honeycrisp, Braeburn, or Gala, cored and cut into wedges
- 2 sweet potatoes large, peeled and cut into 1-inch chunks
- 2 carrots medium, peeled and cut into 1-inch pieces
- 1 red onion large, cut into wedges
Seasoning
- 3 tbsp olive oil divided
- 2 tbsp maple syrup pure, can substitute with honey
- 2 tbsp fresh rosemary chopped (or 2 teaspoons dried)
- 2 tsp fresh thyme leaves or 1 teaspoon dried
- 3 cloves garlic minced
- 1 tsp ground cinnamon
- 1 tsp salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- In a small bowl, whisk together 2 tablespoons of olive oil, maple syrup, minced garlic, chopped rosemary, thyme leaves, cinnamon, salt, pepper, and nutmeg.
- In a large mixing bowl, combine the sweet potato chunks, carrot pieces, and onion wedges. Drizzle with the remaining tablespoon of olive oil and toss until evenly coated. Season with a pinch of additional salt and pepper if desired.
- Spread the vegetable mixture evenly across the bottom of a large roasting pan or rimmed baking sheet. Nestle the chicken thighs, skin side up, among the vegetables. Brush or spoon about two-thirds of your prepared flavor mixture over the chicken thighs.
- Place the roasting pan in the preheated oven and roast for 25 minutes.
- Carefully remove the pan from the oven. Add the apple wedges, distributing them evenly throughout the pan. Drizzle everything with the remaining flavor mixture, tossing the vegetables and apples gently to coat evenly.
- Return the pan to the oven and continue roasting for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
- Remove from the oven and allow the dish to rest for 5-10 minutes before serving. Spoon the pan juices over the chicken and vegetables when serving.
Notes
- For a lower-calorie version, use skinless chicken thighs or breasts
- Butternut squash is an excellent alternative to sweet potatoes
- Parsnips can replace or be added alongside carrots for extra earthy sweetness
- For a lower-carb option, replace sweet potatoes with cauliflower florets
- Store leftovers in an airtight container for up to 4 days in the refrigerator
- This dish can be frozen for up to 3 months in airtight containers
- Butternut squash is an excellent alternative to sweet potatoes
- Parsnips can replace or be added alongside carrots for extra earthy sweetness
- For a lower-carb option, replace sweet potatoes with cauliflower florets
- Store leftovers in an airtight container for up to 4 days in the refrigerator
- This dish can be frozen for up to 3 months in airtight containers
Nutrition
Calories: 425kcalCarbohydrates: 38gProtein: 28gFat: 19gSaturated Fat: 4.5gCholesterol: 132mgSodium: 520mgPotassium: 720mgFiber: 6gSugar: 18gVitamin A: 184IUVitamin C: 22mgCalcium: 6mgIron: 12mg
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