Sheet Pan Apple Cider Glazed Chicken & Veggies

• active time: 30 mins

Ingredients

4 chicken thighs, bone-in, skin-on

Salt & pepper, to taste

1 lb baby potatoes, halved

1 lb Brussels sprouts, trimmed and halved

2 carrots, peeled and sliced

2 tbsp olive oil

1 cup apple cider

2 tbsp apple cider vinegar

2 tbsp Dijon mustard

1 tbsp maple syrup

2 cloves garlic, minced

1 tsp fresh thyme, chopped

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Directions

Instructions:

Preheat oven to 400°F (200°C).

Season chicken thighs with salt and pepper.

Place baby potatoes, Brussels sprouts, and carrots on a sheet pan. Drizzle with olive oil, salt, and pepper. Toss to coat.

Nestle the seasoned chicken thighs among the vegetables.

In a small saucepan, combine apple cider, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened.

Pour half of the apple cider glaze over the chicken and vegetables.

Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove from the oven, brush the chicken with the remaining apple cider glaze, and serve garnished with fresh thyme.

Notes

Needs more time to cook, air fry chicken to crisp up about 10 mins @ 400°