Go Back

Roasted Chicken Thighs with Apples and Onions

Roasted chicken thighs with apples and onions bake together on one sheet pan for crisp, golden skin and tender, savory-sweet fruit and vegetables. The chicken roasts at 425°F until it reaches at least 165°F, then rests briefly before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion large, cut into 1/2-inch wedges
  • 2 apples medium, firm, such as Honeycrisp or Braeburn, cored and cut into 1-inch wedges
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt divided
  • 1 tsp dried thyme divided
  • 0.5 tsp black pepper divided
  • 6 chicken thighs bone-in, skin-on, about 2 1/2 pounds

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and line an 18x13-inch rimmed baking sheet with foil.
  2. Toss the onion and apples on the prepared baking sheet with the olive oil and half of the salt, thyme, and pepper, then spread them in a single layer.
  3. Pat the chicken thighs dry and season them with the remaining salt, thyme, and pepper, then arrange them skin-side up among the vegetables with space around each thigh.
  4. Roast for 40–50 minutes, until the chicken skin is golden and crisp and the thickest part of each thigh reaches at least 165°F on an instant-read thermometer without touching the bone.
  5. Let the chicken rest on the pan for 5 minutes before serving.

Notes

For the most reliable doneness, check the thickest part of each thigh with an instant-read thermometer without touching the bone. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. The recipe is naturally gluten-free when using gluten-free seasonings.