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Close up image of apple cider glazed chicken thighs.

One Pan Apple Cider Glazed Chicken Thighs with Sweet Potatoes

This One Pan Apple Cider Glazed Chicken Thighs recipe is the perfect cozy fall dinner! Juicy, tender chicken thighs are cooked with sweet potatoes in a delicious apple cider glaze for an easy, flavorful meal that’s both sweet and savory.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 420 kcal

Equipment

Ingredients
  

  • 4-5 bone-in, skin-on chicken thighs
  • 2 tbsp avocado oil divided
  • 1 large sweet potato peeled and diced into ½ inch pieces
  • ½ yellow or sweet onion chopped
  • 1 apple (honey crispy or granny smith) chopped into ½ inch pieces
  • 2 cloves garlic minced
  • salt and pepper to taste

Apple Cider Glaze

  • ⅔ cup apple cider
  • 2 tbsp honey
  • 2 tbso grainy Dijon mustard
  • 1 tsp thyme finely chopped (or dried)

Instructions
 

  • Preheat the oven to 425°F. In a small bowl, whisk together the apple cider, honey, Dijon mustard, and thyme; set aside. Season the chicken thighs with salt and pepper on both sides. Heat avocado oil in a cast iron skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for about 5 minutes until golden and crispy, then flip and cook for another 3–4 minutes. Remove from the skillet and set aside.
  • In the same skillet, add a little more avocado oil and sauté the minced garlic and chopped onion for about 2 minutes, until fragrant. Add the sweet potatoes and apples, then season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the sweet potatoes begin to soften.
  • Return the chicken thighs to the skillet, placing them on top of the sweet potatoes. Pour half of the apple cider glaze over the chicken and vegetables, coating evenly. Transfer the skillet to the oven and bake for 25–30 minutes, basting with the remaining glaze halfway through cooking until the chicken is golden and cooked through.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: For the best texture, reheat in the oven or air fryer at 375°F until warmed through to help keep the chicken skin crispy. You can also reheat in the microwave for a quick option, though the skin will soften.
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