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🍎🔥 Apple Cider Dijon Chicken with Maple-Roasted Harvest Vegetables
Author: MattMoorman.com
Servings: 6
Total Time: 55 minutes

Prep: 20 minutes
Cook: 35 minutes
Calories: Approximately 590 per serving

🛒 Ingredients

For the Chicken

• 6 boneless, skinless chicken thighs
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ¾ tsp salt
• ½ tsp black pepper

For the Harvest Vegetables

• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 2 Honeycrisp apples, cored and cut into thick slices
• 1 small red onion, cut into wedges
• 2 Tbsp olive oil
• 1 Tbsp pure maple syrup
• ½ tsp cinnamon
• ½ tsp salt
• ¼ tsp black pepper

For the Apple Cider Dijon Glaze

• ¾ cup apple cider
• 3 Tbsp Dijon mustard
• 2 Tbsp pure maple syrup
• 1 Tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 Tbsp butter
• Salt and black pepper, to taste

Optional Toppings

• Crumbled goat cheese
• Chopped toasted pecans
• Crispy bacon pieces
• Fresh thyme
• Thinly sliced green onions
• Dried cranberries

🧰 Supplies You’ll Need

• Large rimmed sheet pan
• Parchment paper or aluminum foil
• Small saucepan
• Mixing bowl
• Cutting board
• Sharp knife
• Whisk
• Measuring cups and spoons
• Meat thermometer

🔥 Instructions

1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or aluminum foil.
2. Add the sweet potato, Brussels sprouts, apples, and red onion to a large mixing bowl.
3. Drizzle the vegetables with olive oil and maple syrup. Season with cinnamon, salt, and black pepper, then toss until evenly coated.
4. Spread the vegetables across the prepared sheet pan in a single layer.
5. Roast for 15 minutes while you prepare the chicken.
6. Pat the chicken thighs dry. Drizzle with olive oil and season both sides with garlic powder, smoked paprika, thyme, salt, and black pepper.
7. Remove the pan from the oven, stir the vegetables, and arrange the seasoned chicken thighs among them.
8. Return the pan to the oven and roast for another 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
9. While the chicken cooks, combine the apple cider, Dijon mustard, maple syrup, apple cider vinegar, garlic, and fresh thyme in a small saucepan.
10. Bring the mixture to a gentle boil over medium-high heat. Reduce the heat and simmer for 8–10 minutes, whisking occasionally, until the glaze has thickened slightly.
11. Remove the glaze from the heat and whisk in the butter. Season with salt and black pepper to taste.
12. Brush the warm apple cider Dijon glaze generously over the roasted chicken.
13. Drizzle the remaining glaze over the apples and vegetables.
14. Finish with goat cheese, toasted pecans, crispy bacon, dried cranberries, green onions, or fresh thyme.

🐢 Make-Ahead Version

Cut the vegetables and prepare the apple cider Dijon glaze up to two days in advance.

Store them separately in airtight containers in the refrigerator. When ready to cook, season the chicken, assemble everything on the sheet pan, and roast as directed.

The glaze may thicken when refrigerated. Warm it gently on the stove with a splash of apple cider before serving.

⚡ Quick Weeknight Version

Use pre-cut sweet potatoes, trimmed Brussels sprouts, and boneless chicken tenders.

Roast the vegetables for 15 minutes before adding the chicken tenders. Continue cooking for approximately 15 minutes or until the chicken reaches 165°F.

Use a bottled apple cider vinaigrette mixed with a spoonful of Dijon mustard and maple syrup for an easy shortcut glaze.

💡 Chef Tips

• Give the vegetables plenty of room so they roast and caramelize instead of steaming.
• Use firm, crisp apples such as Honeycrisp, Pink Lady, or Granny Smith so they hold their shape while roasting.
• For extra-crispy Brussels sprouts, place them cut-side down on the sheet pan.
• Boneless pork chops can be substituted for the chicken.
• Add a pinch of red pepper flakes to the glaze for a subtle kick.
• Serve with wild rice, warm dinner rolls, or a simple mixed-green salad.

🍎 Juicy roasted chicken, caramelized apples, crispy Brussels sprouts, and tender sweet potatoes—all finished with a buttery apple cider Dijon glaze. Sweet, savory, tangy, and packed with cozy fall flavor, this one-pan dinner tastes like autumn showed up hungry! 🍁🔥