Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 800g)
  • 2 medium sweet potatoes, cubed (400g)
  • 2 cups Brussels sprouts, halved (250g)
  • 1 medium red onion, cut into 1-inch wedges (150g)
  • 2 tbsp olive oil (27g)
  • 1 tsp kosher salt (6g)
  • 0.5 tsp cracked black pepper (1g)
  • 0.5 cup unfiltered apple cider (120g)
  • 1 tbsp apple cider vinegar (15g)
  • 1 tbsp Dijon mustard (15g)
  • 1 tbsp maple syrup (20g)
  • 2 tsp fresh thyme leaves, chopped (2g)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs with paper towels until they feel tacky.
  3. Place the sweet potatoes, Brussels sprouts, and red onion wedges on the pan, drizzle with olive oil, and sprinkle with half the salt and pepper. Roast for 10 minutes before adding the chicken to give the hard vegetables a head start.
  4. In a small bowl, combine the apple cider, vinegar, Dijon, maple syrup, and thyme. Whisk until it looks smooth and slightly thickened.
  5. Move the vegetables to the sides and place the chicken thighs in the center, skin side up. Nestle them in so they have direct contact with the pan.
  6. Brush about half of the cider mixture over the chicken and vegetables.
  7. Slide the pan back into the oven and bake for 20 minutes until the chicken skin starts to turn golden.
  8. Pour the remaining glaze over the chicken and give the vegetables a quick stir. Bake for another 5-10 minutes until the internal temperature of the chicken hits 165°F (74°C).
  9. Look for the Brussels sprouts to have charred, dark edges and the cider glaze to be bubbling and syrupy on the pan surface.
  10. Remove from the oven and let everything sit for 5 minutes.