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fall chicken dinner
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Sheet Pan Chicken Thighs

Sheet Pan Chicken Thighs made with apples and sweet potatoes is a quick, easy, and healthy way to get dinner on the table.
Course dinner, Main Course
Cuisine American
Keyword apple, chicken, fall, sheet pan, sweet potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

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

Instructions

Chicken

  • Preheat the oven to 425F.
  • 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 (that will help the skin get crispy and keep the thigh moist).
  • Place the chicken thighs, skin side up, in the center of the sheet pan. Cook for 10 minutes while you prepare the vegetables.

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.

Notes

  • I like chicken thighs because they have more flavor and they stay a bit juicer than breasts-- but feel free to use what you have on hand.
  • The olive oil will help the chicken and vegetables crisp in the oven.
  • The butter will help the chicken brown and keep it moist.
  • The garlic is going to add great flavor. If you don’t have fresh garlic, substitute ¼ teaspoon garlic powder per clove.
  • Rosemary adds a nice fresh, herby-ness! If you don’t have fresh rosemary, you can substitute sage or thyme-- but I highly recommend using fresh herbs in this recipe.
  • I like the sweet potatoes in this recipe because they’re a bit sturdier and have a nice earthy sweetness. Feel free to substitute Yukon gold or red potatoes if you prefer.
  • I use granny smith apples because they add a nice tartness and hold their shape in the oven. Feel free to use whatever apples you have on hand.