Fall Chicken Thighs Sheet Pan

Recipe

kleinworthco.com

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!

Ingredients

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

#1

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.

#2

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.

#3

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

#4

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.

#5

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.

#6

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

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