Sheet Pan Apple Cider Chicken Thighs with Fall Vegetables

Peel and cut the sweet potatoes into chunks, trim and halve the Brussels sprouts, cut the apple into chunks, and cut the red onion into chunks

Mince the garlic cloves

Pat chicken thighs very dry with paper towels

Season generously with salt and pepper on both sides to help draw out moisture and crisp the skin

Place in the fridge uncovered for 30–60 minutes if you have time

Preheat the oven to 425 degrees and arrange the rack in the center

In a small saucepan, combine the apple cider, garlic cloves, dijon mustard, apple cider vinegar, and maple syrup

Bring to a boil, then reduce heat to a simmer and cook until sauce is reduced and thickened slightly

Set aside to cool

Add the chopped veggies and apple to a large sheet pan

Toss with olive oil to coat, and add a bit of salt and pepper

Nestle the chicken on top of the veggies, skin side up

Transfer to the oven and roast for 20 minutes

At the 20 minute mark, brush the chicken with some of the cider glaze and increase the oven temperature to 450

Cook for another 15-20 minutes, or until skin is browned and crispy and the chicken internal temperature reaches 165F

Drizzle the remaining cider glaze over the chicken and veggies to serve and garnish with optional thyme or rosemary