Sheet Pan Chicken Thighs with Sweet Potatoes and Apples
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
553 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken Thighs with Sweet Potatoes and Apples
Description
Sheet Pan Chicken Thighs with Sweet Potatoes and Apples features bone-in, skin-on chicken thighs seasoned with a rosemary and garlic butter mixture that is rubbed both on and under the skin to encourage crispiness and flavor. The chicken roasts initially, then sweet potato slices and apple slices are added around it to finish cooking together in the oven. This creates a combination where the chicken skin crisps while the sweet potatoes become tender and the tart apple slices soften slightly, adding contrast and freshness.
The balance of savory, sweet, and herbaceous elements from rosemary and garlic makes this a satisfying yet straightforward meal. Cooking everything on one sheet pan reduces cleanup and allows the flavors to mingle as the fruit and vegetables roast in the chicken drippings. It pairs well with simple sides or can be enjoyed as a standalone meal.
Notes suggest substitutions such as boneless chicken thighs or breasts and different potatoes or apples to adjust the dish to personal preference. The recipe also highlights that olive oil helps crisping and butter adds browning and moisture to the chicken. Adding additional vegetables like Brussels sprouts or onions can expand the roast’s vegetable variety. Leftovers should be stored in the refrigerator and consumed within a few days for best quality.
Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 4 cloves garlic divided, minced
- 1 tablespoon rosemary minced, fresh
- salt to taste
- black pepper to taste
- 2 sweet potato cut into ½” thick slices
- 2 apple cut into ½” thick slices, Granny Smith variety
Instructions
For the Chicken
- Preheat oven to 425 degrees F.
- Dry the chicken thighs on both sides with a paper towel and loosen the skin from the meat.
- Sprinkle both sides of the chicken with salt and pepper.
- In a small bowl, add 1 tablespoon olive oil, softened butter, 2 cloves of garlic, and rosemary and mix well.
- Rub the mixture over each chicken thigh and under the skin of each piece to help make it crispier.
- Place the thighs, skin side up, in the center of the sheet pan.
- Cook for 10 minutes.
For the Vegetables
- In a separate medium bowl, add the sweet potatoes, 1 tablespoon olive oil, and 2 cloves garlic.
- After the chicken has cooked for 10 minutes, add the potatoes around the chicken in a single layer.
- Bake for an additional 15 minutes.
- Then turn the sweet potatoes over and add the apple slices to the pan.
- Cook for an additional 5 minutes, or until the chicken is no longer pink and is 165 degrees F on a meat thermometer
Notes
- Leftovers keep well refrigerated in an airtight container for 2-3 days.
- You may substitute boneless, skinless chicken thighs or breasts if preferred.
- Olive oil helps crisp the chicken skin and vegetables; butter adds browning and moisture.
- Garlic powder can be used instead of fresh garlic at a ratio of ¼ teaspoon per clove.
- Sage or thyme may replace rosemary for variation.
- Red or Yukon gold potatoes are alternatives for sweet potatoes.
- Granny Smith apples provide tartness and hold shape, but Macintosh or Cortland apples are good substitutes.
- Adding other vegetables like Brussels sprouts, broccoli, or sliced sweet/red onions is also suitable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 200mg | 8% |
| Potassium | 791mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 16296IU | 326% |
| Vitamin C | 8mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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