Apple Cider Chicken Potatoes (Printable)

Juicy chicken thighs and tender potatoes roasted with apples and herbs in a flavorful glaze.

# Components:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1 pound baby potatoes, halved
03 - 1 large red onion, cut into wedges
04 - 2 large carrots, peeled and sliced
05 - 2 apples, cored and sliced

→ Sauce & Flavorings

06 - 1 cup apple cider
07 - 2 tablespoons olive oil
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons apple cider vinegar
10 - 2 garlic cloves, minced
11 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon smoked paprika

→ Garnish

15 - Fresh chopped parsley (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - Place chicken thighs skin-side up on the sheet pan. Arrange halved potatoes, onion wedges, sliced carrots, and apple slices around the chicken.
03 - Whisk together apple cider, olive oil, Dijon mustard, apple cider vinegar, minced garlic, thyme, salt, black pepper, and smoked paprika in a small bowl.
04 - Pour the glaze evenly over the chicken and vegetables. Toss vegetables gently to coat, keeping the chicken skin mostly uncovered.
05 - Roast in the preheated oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
06 - If desired, broil for 2 to 3 minutes to crisp the chicken skin.
07 - Sprinkle fresh chopped parsley over the finished dish before serving.

# Expert Advice:

01 -
  • Roasting everything together lets the apple cider glaze caramelize into every nook for effortless flavor.
  • I love that cleanup is actually enjoyable—only one pan to wash and barely any fuss.
02 -
  • I once rushed the toss and ended up with bland potatoes—make sure everything gets a generous coat of the cider mixture.
  • Letting the chicken rest for a few minutes before serving somehow makes the flavors even more pronounced.
03 -
  • Cut your vegetables in similar sizes for even roasting—smaller pieces can dry out quickly.
  • Resist the urge to overcrowd the pan; a little space means more browning and richer flavor.
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