Sheet Pan Apple Chicken
This Sheet Pan Apple Chicken is an easy, one-pan dinner made with juicy chicken thighs, tender roasted apples, and warm spices. Everything cooks together in the oven for a simple meal that’s both savory and slightly sweet, with a bright pop of lemon to balance it all out!
Servings: 4 people
Calories: 433kcal
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large Honeycrisp apples, cored, sliced into ½-inch wedges
- ¼ cup (50 g) light brown sugar
- 1 medium lemon, juiced (about 3 tablespoons), plus 1 lemon sliced for garnish (optional)
- 1 tablespoon unsalted butter, melted
- Fresh thyme sprigs, for garnish (optional)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup. Lightly grease if needed.
- Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken with 1 tablespoon olive oil, Italian seasoning, paprika, chili powder, salt, and pepper until evenly coated.
- Arrange chicken on one side of the prepared sheet pan.
- In the same bowl, toss the apple slices with the remaining 1 tablespoon olive oil, brown sugar, lemon juice, and melted butter until well-coated. Spread the apples evenly around and between the chicken pieces. Pour any remaining juices from the bowl over the chicken and apples.
- Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the apples are tender and caramelized. Flip the apples halfway through cooking if needed for even browning.
- Remove from the oven. Squeeze extra lemon juice over the top if desired, and garnish with fresh thyme and lemon slices. Serve warm.
Nutrition
Serving: 1portion | Calories: 433kcal