17 INGREDIENTS • 9 STEPS • 1HR

Sheet Pan Chicken Thighs with Apple-Honey Glaze

Name: Sheet Pan Chicken Thighs with Apple-Honey Glaze
Total time: PT3600.0S
Yield: 6
Ingredients: 1.5 pound Boneless, Skin-On Chicken Thigh; 1 bag Frozen Mixed Root Vegetable; 3 tablespoon Olive Oil; 2 teaspoon Dried Thyme; 1 tablespoon Onion Powder; 1 tablespoon Garlic Powder; 1 tablespoon Smoked Paprika; 3 teaspoon Salt; 2 teaspoon Ground Black Pepper; to taste Fresh Parsley; 1/2 cup Honey; 1 cup Apple Jelly; 1 tablespoon Brown Sugar; 1/2 cup Barbecue Sauce; 1/2 cup Apple Cider Vinegar; 2 teaspoon Garlic Powder; 1 teaspoon Ground Cinnamon

This easy and delicious Sheet Pan Chicken Thighs recipe is perfect for a quick and light dinner! Succulent chicken thighs are paired with satisfying root vegetables, and the whole dish is done in under an hour. The apple-honey glaze adds a delicious sweetness to the otherwise savory dish. Plus, cleanup is a breeze with only one pan to wash!

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1HR

Total Time

$2.40

Cost Per Serving

Ingredients

Servings

us / metric

Chicken

1.5 lb

Boneless, Skin-On Chicken Thighs

about 6 chicken thighs

1 bag
(20 oz)

Frozen Mixed Root Vegetable

3 Tbsp

Olive Oil

2 tsp

Dried Thyme

1 Tbsp

Onion Powder

1 Tbsp

Garlic Powder

1 Tbsp

Smoked Paprika

1 Tbsp

Salt

2 tsp

Ground Black Pepper

to taste

Chopped Fresh Parsley

for garnish

optional

Glaze

1/2 cup

Honey

1 cup

Apple Jelly

1 Tbsp

Brown Sugar

1/2 cup

Barbecue Sauce

1/2 cup

Apple Cider Vinegar

2 tsp

Garlic Powder

1 tsp

Ground Cinnamon

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Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

In a large bowl, mix together Dried Thyme (2 tsp), Onion Powder (1 Tbsp), Garlic Powder (1 Tbsp), Smoked Paprika (1 Tbsp), Salt (1 Tbsp), and Ground Black Pepper (2 tsp).

step 3

Add Chicken (1.5 lb), and mix until well coated in the marinade. Cover with plastic wrap, and refrigerate for 15 minutes.

step 4

In a saucepan, combine Honey (1/2 cup), Apple Jelly (1 cup), Brown Sugar (1 Tbsp), Barbecue Sauce (1/2 cup), Apple Cider Vinegar (1/2 cup), Garlic Powder (2 tsp), and Ground Cinnamon (1 tsp). Bring to boil over medium heat, stirring constantly until thickened about 5-6 minutes. Remove from heat, and set aside.

step 5

Grease the sheet pan with Olive Oil (3 Tbsp). In the prepared sheet pan, place chicken thighs and Frozen Mixed Root Vegetable (1 bag). Bake in the oven for 15 minutes.

step 6

Remove the sheet pan from the oven. Brush chicken and vegetables generously with the glaze, and leave some glaze to serve.

step 7

Bring the sheet pan back into the oven and cook for another 15 minutes or until the chicken, and vegetables are completely cooked.

step 8

Remove from the oven. Let the chicken rest for 10 minutes before serving.

step 9

Optionally, garnish with Fresh Parsley (to taste). Pour the remaining glaze on top and enjoy.