Chicken and Apples with Cider Honey Butter (Sheet Pan Dinner!)

Overhead square shot of a sheet pan of glazed chicken thighs with roasted apple wedges, sweet potatoes, green beans, and red onion, garnished with fresh herbs.

Chicken and Apples with Cider Honey Butter (Sheet Pan Dinner!)

Bone-in, skin-on chicken thighs and thick-cut Michigan apple wedges roast together on a single sheet pan with sweet potatoes, red onion, and green beans, then get finished with a bold, sticky apple cider honey butter glaze. This Sheet Pan Apple Chicken Dinner is built right in the same Dutch oven used to sear the chicken — apple cider simmered until concentrated, then whisked together with honey, Dijon mustard, red pepper flakes, and apple cider vinegar for sweet, savory, and tangy depth. Weeknight-ready in about an hour.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 664kcal

Author: Briana

Equipment

large skillet or Dutch oven

Ingredients

Chicken

2 pounds chicken thighs
2 tablespoons oil divided
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
½ teaspoon black pepper

Roasted Veggies & Apples

3 large apples Fuji, Gala, or Honeycrisp, cut into thick wedges
12 ounces sweet potato cut into chunks or sliced into half-moons
8 ounces green beans trimmed
1 large red onion cut into wedges
2 tablespoons oil
1 ½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon red pepper flakes optional and to taste

Sauce

3 tablespoons butter
6-8 cloves garlic minced
1 cup apple cider
4 tablespoons honey
6 sprigs thyme
1 tablespoon Dijon mustard
½ teaspoon red pepper flakes optional and to taste
1 tablespoon apple cider vinegar
¼ teaspoon kosher salt to taste
¼ teaspoon black pepper to taste

Instructions

Preheat & prep. Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels, this is key for crispy skin. Season generously on all sides with garlic powder, onion powder, smoked paprika, thyme, red pepper flakes, salt, and black pepper.
2 pounds chicken thighs, 2 tablespoons oil, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon thyme, ½ teaspoon smoked paprika, ½ teaspoon red pepper flakes, ½ teaspoon black pepper
Sear the chicken (optional but recommended). Heat a skillet over medium-high heat with a drizzle of oil. Sear chicken thighs skin-side down for 3–4 minutes until the skin is golden and begins to crisp up. Remove from the pan and set aside.
Season vegetables & apples. Toss sweet potato, apples, red onion, and green beans with oil, salt, pepper, smoked paprika, red pepper flakes, and dried thyme. Spread everything on a large sheet pan in a single layer.
3 large apples, 12 ounces sweet potato, 8 ounces green beans, 1 large red onion, 2 tablespoons oil, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon dried thyme, ¼ teaspoon red pepper flakes
Roast. Nestle the chicken thighs skin-side up on the sheet pan. Roast at 425°F for 20-25 minutes, until the chicken is almost cooked through.
Make the sauce. While the chicken roasts, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in apple cider and honey, followed by the thyme sprigs. simmer until reduced by about half, 8–10 minutes.
3 tablespoons butter, 6-8 cloves garlic, 1 cup apple cider, 4 tablespoons honey, 6 sprigs thyme
Finish sauce. Remove from the heat, then discard the thyme sprigs. Stir in Dijon mustard, red pepper flakes, apple cider vinegar, and season to taste with salt and pepper.
1 tablespoon Dijon mustard, ½ teaspoon red pepper flakes, 1 tablespoon apple cider vinegar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
Glaze & finish roasting. Remove the pan from the oven. Spoon or brush the sauce generously over the chicken, apples, and vegetables. Return to the oven for 10–15 minutes, until the chicken reaches an internal temperature of 195°F and the glaze is sticky and caramelized.
Rest & serve. Let the pan rest for 5 minutes. Drizzle any remaining sauce over the top. Finish with fresh parsley and thyme.

Video

Notes

Apple variety: Fuji, Gala, and Honeycrisp all work beautifully here. Cut into thick wedges, about 8-12 per apple, so they caramelize without turning mushy.
Chicken: Bone-in, skin-on thighs are recommended for the best flavor and texture, but boneless skinless works just fine. Just start checking the internal temp around the 20-minute mark.
Vegetable swap: Broccolini can be substituted for green beans. Add it in the last 15 minutes of roasting so it doesn't overcook.
Make ahead: The glaze can be made up to 3 days ahead and refrigerated. Reheat gently before using.
Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or in a skillet over medium-low heat.
Serve right off the pan, or over creamy buttermilk mashed potatoes, buttered egg noodles, or fluffy white rice.

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