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Sheet Pan Apple Chicken Recipe

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4.2 from 2 reviews

This Sheet Pan Apple Chicken recipe combines juicy, flavorful chicken thighs with sweet and tangy Honeycrisp apples, all roasted together for a delicious, easy one-pan meal perfect for weeknight dinners.

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Apples and Sauce

  • 2 large Honeycrisp apples, cored and sliced into ½-inch wedges
  • 1 tablespoon extra virgin olive oil
  • ¼ cup (50 g) light brown sugar
  • 1 medium lemon, juiced (about 3 tablespoons), plus 1 lemon sliced for garnish (optional)
  • 1 tablespoon unsalted butter, melted
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Preheat oven and prepare pan. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil to ensure easy cleanup, and lightly grease if necessary to prevent sticking.
  2. Season the chicken. Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken with 1 tablespoon of olive oil, Italian seasoning, paprika, chili powder, salt, and black pepper until each piece is evenly coated with the seasoning blend.
  3. Arrange chicken on the pan. Place the seasoned chicken thighs on one side of the prepared sheet pan, spacing them evenly.
  4. Prepare apple mixture. In the same bowl used for seasoning the chicken, combine the sliced apples with the remaining 1 tablespoon of olive oil, brown sugar, lemon juice, and melted butter. Toss well to coat all the apple slices thoroughly.
  5. Spread apples around chicken. Evenly distribute the coated apple slices around and between the chicken pieces on the sheet pan. Pour any remaining juice from the bowl over the chicken and apples to enhance flavor.
  6. Roast the chicken and apples. Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the apples should be tender and caramelized. Flip the apples halfway through cooking if needed to ensure even browning.
  7. Finish and serve. Remove the sheet pan from the oven. Squeeze additional lemon juice over the chicken and apples if desired, and garnish with fresh thyme sprigs and lemon slices before serving. Serve warm for the best flavor.

Notes

  • Use Honeycrisp apples for the best balance of sweetness and tartness; other firm apples like Fuji or Gala work well too.
  • Make sure to pat your chicken dry before seasoning to help the spices adhere better and to promote browning.
  • To check doneness, use a meat thermometer to ensure the chicken reaches 165°F internally.
  • If you prefer a spicier dish, increase the chili powder or add a pinch of cayenne pepper.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Find it online: https://lauracooks.com/sheet-pan-apple-chicken-recipe/