Sheet-Pan Harvest Chicken with Apples and Brussels Sprouts
Crisp-skinned chicken paired with golden, slightly caramelized apples and halved Brussels sprouts creates a mix of textures—crunchy edges, tender centers, and a sticky-sweet glaze that highlights fall produce. Roasting everything together concentrates flavors and gives the pan juices a deep, savory-sweet finish.
Swap ingredients easily depending on what’s available: substitute boneless chicken thighs or bone-in chicken legs for different cooking times, use honey instead of maple syrup, or swap pecans for walnuts if preferred. For extra depth, finish the pan juices with a splash of apple cider vinegar or a little chicken stock before spooning over the chicken.
Serve this on a casual weeknight, at a small fall gathering, or as part of a Thanksgiving week menu when you want a quicker main that still feels seasonal. It pairs well with mashed potatoes, crusty bread for sopping up juices, or a simple grain like farro or rice to stretch servings.
How to Make It
-
1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment and set a wire rack on the pan if you have one for crisper chicken skin.
-
2
Pat the chicken thighs dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp pepper. Place thighs skin-side up on the prepared sheet pan or rack leaving room between pieces.
-
3
Toss Brussels sprouts, apple wedges, and sliced red onion in a large bowl with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated. Arrange vegetables and fruit around the chicken in a single layer.
-
4
Whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, remaining 1 tbsp olive oil, and fresh thyme leaves in a small bowl to make the glaze.
-
5
Brush about half of the glaze over the chicken thighs and drizzle the remainder over the vegetables and apples. Reserve a small spoonful of glaze for finishing after roasting.
-
6
Roast on the middle rack for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. If using a rack, remove pan for the final 5 minutes and broil on high for 2–3 minutes to further crisp the skin, watching closely to avoid burning.
-
7
Remove the pan from the oven and let rest 5 minutes. Spoon any pan juices over the chicken and vegetables, then drizzle the reserved glaze and scatter toasted walnuts over the top.
-
8
Serve warm with a simple grain, mashed potatoes, or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.