Ingredients
Equipment
Method
- Preheat oven to 425°F.
- In a small bowl, combine salt, onion powder, red chili powder, and paprika to create the dry rub.
- Rub 2 tablespoons of olive oil into the chicken thighs, then coat generously with half of the dry rub mixture.
- Place the seasoned chicken in the refrigerator and let marinate for 1 hour.
- On a large baking sheet, combine the remaining olive oil, sweet potatoes, brussels sprouts, apples, shallots, carrots, garlic, and the remaining dry rub mixture.
- Toss all vegetables and fruits together until evenly coated with oil and seasoning, then spread in a single layer.
- Place the marinated chicken thighs on top of the vegetable mixture.
- Bake for 30 minutes until chicken is mostly cooked through.
- Switch oven to broil setting and broil for 5-10 minutes until the chicken skin is golden and crispy and internal temperature reaches 165°F.
- Remove from oven and serve warm directly from the pan.
Nutrition
Notes
- Don't skip the marinate — One hour in the fridge isn't optional. The rub needs time to penetrate the meat, not just coat the surface. Season the chicken first, then prep everything else while you wait.
- Pat the vegetables dry — Moisture on the surface of vegetables turns to steam in a hot oven. Dry vegetables caramelize; wet ones just soften. A clean kitchen towel and 60 seconds is all it takes.
- Slice apples thinner if they're large — Fuji apples are dense. If yours are on the bigger side, cut them thinner than the sweet potatoes so everything finishes at the same time without the apples turning to mush.
- Use a single layer — no exceptions — Piled vegetables steam instead of roast. Use the largest sheet pan you own. If the pan looks overcrowded, pull out a second — crowded pans are the reason roasted vegetables disappoint.
- Watch the broil — The difference between crispy golden skin and burnt skin is about two minutes. Start checking at five minutes and pull as soon as the skin is deeply golden.
- Serve directly from the pan — this dish doesn't need a transfer. A trivet on the table, a large serving spoon, and you're done.
- The Fuji apples add enough sweetness that the dish holds up well against an acidic white wine. Sauvignon Blanc is the clean call. A lighter Pinot Noir works if you want to lean into the autumn angle.
- Arugula dressed with lemon and olive oil is the only side this dish actually needs. The brightness cuts the richness of the chicken fat that's settled into the vegetables without competing with any of the flavors on the pan.
- Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat without losing the skin, use the oven: 350°F for 15–20 minutes. The microwave is faster but steams the skin limp in 90 seconds — not worth it.
- Cold leftovers work well sliced over a green salad the next day. The roasted apples and brussels sprouts hold up better than most vegetables do overnight.