Rosemary Chicken Thighs One Pan Healthy Wellplated Com

Meet your new favorite one-pan dinner wonder: rosemary chicken thighs. Complete with a serving of fruit (apples), vegetables (Brussels sprouts), and protein (chicken thighs), this easy oven recipe comes together in under 45 minutes and could not be easier to prepare. True to its place among other one pan greats like Sheet Pan Chicken with Rainbow Vegetables and Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts, today’s rosemary chicken thighs offer fast prep and easy cleanup.

The sticky-sweet honey mustard sauce and fragrant fresh rosemary sprigs are the ideal chicken seasoning for fall and winter.It’s cozy and the perfect mixture of harvest flavors (like these Baked Acorn Squash Slices).If you have any apple picking in your future, this recipe is an ideal way to enjoy the fruits of your labor.

This recipe highlights classic comfort food with a fall twist!

How to Make Crispy Rosemary Chicken Thighs

This baked rosemary chicken recipe is ultra satisfying and offers complex layers of flavor that develop during high-temperature roasting.

The oven tenderizes and concentrates the Brussels sprouts’ flavor (like in these Balsamic Brussels Sprouts).The apples break down into a jammy sauce that you’ll want to spoon over everything.The onions become tantalizingly crisp, almost as if they’ve been fried.

And, the rosemary thighs themselves? They may well be my very favorite part. The rosemary perfumes them with flavor, and the skin is so dark and golden, you may never want your baked chicken any other way again (be sure to check out my Baked Chicken Thighs and Baked Bone In Chicken Breast too!).

The Ingredients

Chicken. While I love white meat much of the time, in this recipe, it’s bone-in, skin-on chicken thighs that shine. Thigh meat (especially bone-in thigh meat) is less prone to overcooking, meaning it can withstand high-temperature roasting. Thighs are naturally moist and juicy, so no added butter or cooking liquid (like chicken broth or white wine) is required.

Brussels Sprouts. More crispy on the outside, tender on the inside action. Roasted Brussels sprouts are one of my greatest vegetable loves (see all of my best Brussel sprouts recipes as proof) and complement the flavors in this dish.

Onion. Roasted onions are highly underrated. Their roasted flavor is a tasty blend of savory and sweet. Because this recipe cooks at a high temperature, the tips of the onion slices become dark and crispy and provide a nice textural counterpoint.Apple. The apples will break down when they roast in the chicken’s juices in an unexpectedly delicious way. Scoop them right up with the Brussels sprouts, pile a bit onto your fork with the chicken, and enjoy a taste in every bite.

Dijon Mustard. Just a tablespoon is all you need to give the vegetables a nice bit of life and zip. (For more vegetable roasting pairing ideas, see my Oven Roasted Vegetables guide.)Honey. Mustard’s BFF. The honey gives the vegetables a tasty glaze. Don’t be alarmed when the vegetables turn very dark. This is the honey caramelizing.Salt and Pepper. Be generous. Seasoning is critical to unlocking the flavor of the chicken.Fresh Rosemary. Don’t be tempted to swap dry. Fresh is what will give you the fall flavor you are craving. It’s worth it, I promise.

The Directions

Storage Tips

To Store. Place cooked chicken thighs and vegetables in separate containers, and store them in the fridge for up to two days.To Reheat. Remove the leftovers from the refrigerator, and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of extra salt and more fresh rosemary as needed.

Recommended Tools to Make this Recipe

Half Sheet Pans. A must-have in any kitchen and great for roasting.Cutting Board. This large, non-slip board is perfect for so many applications.Apple Corer. Makes prepping apples a breeze. (A sharp paring knife also makes quick work of coring apples.)

This one-pan rosemary chicken dinner will light up your table and make your healthy dinner routine easier. I hope they give you the very best taste of fall. Here are a few of my favorite vegetables to roast with rosemary chicken:

Potatoes (Yukon golds like in these Roasted Potatoes are my go-to)Bell PeppersRoasted AsparagusSweet PotatoesRoasted BroccoliSummer vegetables (such as zucchini or yellow squash)Mushrooms