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Sheet Pan Chicken Thighs with Sweet Potatoes and Apples

A cozy, weeknight-friendly sheet pan dinner featuring juicy chicken thighs, caramelized sweet potatoes, and crisp apples all roasted together with warm spices. Simple to prep, full of flavor, and clean up is a breeze.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 420 kcal

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 2 medium sweet potatoes, peeled and cubed
  • 2 apples, such as Fuji or Honeycrisp, cored and cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • fresh thyme or rosemary (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.
  • In a small bowl, whisk together olive oil, maple syrup, smoked paprika, cinnamon, minced garlic, and lemon juice. Season with a pinch of salt and pepper.
  • Pat the chicken thighs dry and place them on the sheet pan. Toss the sweet potato cubes with half of the oil mixture and spread them in an even layer around the chicken.
  • Add the apple wedges to the pan, drizzle with the remaining oil mixture, and sprinkle with additional salt and pepper to taste.
  • Roast for 25 minutes, then baste the chicken with pan juices and give the potatoes and apples a gentle stir. Roast for another 10–15 minutes, until the chicken skin is crispy and the potatoes are tender. If you like extra browning, switch to broil for the last 1–2 minutes, watching closely.
  • Remove from the oven, let rest for 5 minutes, and finish with a final squeeze of lemon juice and a few fresh thyme leaves if using.