The ultimate cold-weather comfort meal. Crispy skin-on chicken thighs roast alongside tart Granny Smith apples and fresh cranberries, all basted in a sticky maple-dijon glaze.
Sheet Pan
40 Minutes
Gluten-Free
Why You’ll Love This Dish
- One-Pan Wonder: Minimal cleanup with a high-reward presentation.
- Balanced Flavors: The fat from the chicken renders into the apples, while the cranberries burst to provide a sharp acidity that cuts through the sweet maple glaze.
- Seasonal Excellence: Uses the best of autumn produce for a meal that feels like a holiday celebration any night of the week.
Gather Your Harvest
The Main Roast
- 4-6 Bone-in, Skin-on Chicken Thighs
- 2 Large Apples (Honeycrisp or Granny Smith), sliced
- 1 cup Fresh or Frozen Cranberries
- 1 Red Onion, cut into wedges
- 2 sprigs Fresh Rosemary or Thyme
The Maple Glaze
- 1/4 cup Pure Maple Syrup
- 2 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 2 cloves Garlic, minced
- Salt & Black Pepper to taste
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with a paper towel (this is the secret to crispy skin!). Season with salt and pepper.
- Whisk the Glaze: In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, and garlic.
- Arrange the Pan: Place the chicken thighs on a large rimmed sheet pan. Scatter the apple slices, cranberries, and red onion wedges around the chicken.
- Glaze: Brush half of the maple mixture over the chicken thighs and toss the remaining half with the fruit and onions.
- Roast: Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cranberries should be bursting and the apples tender.
- Crisp: For extra crispy skin, turn the broiler on for the final 2 minutes, watching closely to avoid burning the maple glaze.
Chef’s Secret: Don’t crowd the pan! If the ingredients are too close together, they will steam instead of roast. Use two pans if necessary to ensure that crispy texture.
