Description
A rustic, one-pan dinner featuring crispy skin-on chicken thighs roasted with tart apples, sweet onions, and aromatic herbs. This easy weeknight meal delivers maximum flavor with minimal cleanup.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 3 medium firm apples (Honeycrisp, Fuji, or Braeburn), cored and cut into 1-inch wedges
- 2 medium yellow onions, sliced into thick wedges
- 3–4 medium shallots, halved (optional)
- 4 tablespoons unsalted butter, melted
- 1/2 cup apple cider
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Pat chicken thighs completely dry with paper towels to ensure crispy skin. Season generously with salt and pepper on both sides.
- In a large bowl, combine chicken thighs, apple wedges, onion wedges, and shallots.
- In a small bowl, whisk together melted butter, apple cider, apple cider vinegar, minced garlic, dried thyme, and ground sage.
- Pour the butter mixture over the chicken and vegetables. Toss everything until well coated.
- Arrange chicken thighs skin-side up on the prepared baking sheet in a single layer. Scatter apples and onions around the chicken.
- Pour any remaining sauce from the bowl over the chicken and veggies.
- Roast for 20 minutes. Remove pan, flip chicken thighs, and toss vegetables. Return to oven and roast for another 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and skin is golden brown.
- Remove from oven and let chicken rest for 5 minutes before serving. Scrape up caramelized bits from the pan and spoon juices over the top.
Notes
Patting the chicken dry is crucial for crispy skin. Do not crowd the pan to avoid steaming. For a dairy-free version, swap butter for olive oil. This dish does not freeze well due to texture changes in the apples and skin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: fall dinner, chicken thighs, one pan meal, roasted apples, easy weeknight dinner, cozy recipes, autumn cooking