Fall Chicken Thighs Sheet Pan



Sheet Pan Chicken Thighs made with apples and sweet potatoes is a quick, easy, and healthy way to get dinner on the table. This is the perfect sheet pan dinner recipe for the fall season!


Chicken Thighs – 4 chicken thighs bone-in skin-on – 1 tablespoon olive oil – 1 tablespoon butter softened – 2 cloves garlic minced – 1 teaspoon fresh rosemary minced – salt and pepper to taste Vegetables – 2 sweet potatoes cut into ½” pieces – 1 tablespoon olive oil – 2 garlic cloves minced – 2 granny smith apples cut into ½” pieces


Preheat oven to 425. Pat the chicken thighs dry with a paper towel and loosen the skin away from the meat. Season the chicken thighs on both sides with salt and pepper.


In a small bowl, combine the olive oil, softened butter, garlic, and rosemary. Rub the mixture over each chicken thigh, making sure to stuff a little underneath the skin of each thigh.


Place the chicken thighs, skin side up, in the center of the sheet pan. Cook for 10 minutes while you prepare the vegetables.


Combine the sweet potatoes, olive oil, and garlic in a small bowl. Spread the potatoes around the chicken thighs, making sure to place them all in an even layer.Bake for 15 minutes.


Turn the sweet potatoes to the opposite side and add the apple slices to the pan. Cook for an additional 5 minutes, or until the chicken registers 165F on an instant read thermometer.


Serve immediately. Store any leftovers in an airtight container in the fridge for up to two days.

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