Apple Cider Glazed Chicken with Roasted Fall Vegetables

For the chicken

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper

For the roasted vegetables

• 1 pound Brussels sprouts, trimmed and halved
• 3 medium carrots, peeled and cut into chunks
• 1 medium red onion, cut into wedges
• 1 pound baby Yukon Gold potatoes, halved
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the apple cider glaze

• ¾ cup apple cider (not apple cider vinegar)
• 2 tablespoons pure maple syrup
• 1½ tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1 tablespoon butter

Directions

1. Start the vegetables. Heat the oven to 425°F. Toss the Brussels sprouts, carrots, onion, and potatoes with the olive oil, garlic powder, rosemary, salt, and pepper. Spread in a single layer on a large baking sheet and roast for 15 minutes.
2. Prep the chicken. Pat the thighs very dry—this helps the skin crisp. Rub with olive oil and season with garlic powder, smoked paprika, thyme, salt, and pepper.
3. Reduce the glaze. Combine the apple cider, maple syrup, Dijon, apple cider vinegar, brown sugar, Worcestershire sauce, and garlic in a small saucepan. Bring to a gentle boil, then simmer for 8–12 minutes, until reduced by roughly half. Remove from the heat and whisk in the butter.
4. Roast before glazing. Stir the vegetables after their 15-minute head start. Add the chicken skin-side up, leaving space between the pieces; use a second pan if needed. Roast uncovered for 20–25 minutes before adding glaze so the skin can crisp without burning the sugars.
5. Glaze and finish. Brush the chicken with glaze, then roast for another 10–15 minutes. Chicken is safe at 165°F; bone-in thighs become especially tender around 175–185°F. If the vegetables finish first, remove them and keep warm.
6. Rest and serve. Rest the chicken for 5 minutes. Brush with reserved warm glaze and serve with the roasted vegetables.

Food-safety note: Reserve some glaze before brushing the raw or partially cooked chicken, or use a clean brush and uncontaminated glaze for the final coating.

Prefer chicken breasts?

Use 4 boneless, skinless chicken breasts, about 1½–2 pounds total. Give the vegetables their 15-minute head start, then add the seasoned breasts and brush them lightly with glaze. Roast for 18–25 minutes, depending on thickness, adding another coating of glaze during the final 5 minutes. Remove at 165°F and rest for 5 minutes. For even cooking, pound very thick breasts to an even thickness first.

Faking It Fancy tips

• Do not skip reducing the glaze—it creates the glossy finish.
• Keep an eye on the Brussels sprouts and onions; they may finish before the chicken.
• Add thick Honeycrisp apple wedges during the final 15 minutes for even more fall flavor.
• Make the glaze up to 3 days ahead and refrigerate it.