Can I use chicken breasts instead of chicken thighs?

Yes. You can use bone-in, skin-on chicken breasts instead of chicken thighs. Since chicken breasts vary in size, begin checking their internal temperature after about 40 minutes. Remove them when the thickest part reaches 165°F, then continue roasting the sweet potatoes, apples, and onions if needed. Boneless chicken breasts cook faster and may dry out during a full hour of roasting.

Can I make Maple Roasted Chicken without a cast-iron skillet?

Yes. Use any large oven-safe skillet, such as stainless steel. You can also brown the chicken in a regular skillet, then transfer it with the coated sweet potatoes, apples, and onions to a baking dish or rimmed baking sheet. Arrange everything in a single layer and keep the chicken skin uncovered so it stays crisp.

What type of apple works best for Maple Roasted Chicken?

Choose a firm apple that holds its shape during roasting. Honeycrisp, Pink Lady, Braeburn, Fuji, and Granny Smith all work well. Honeycrisp and Fuji add more sweetness, while Granny Smith gives the dish a tart contrast to the maple syrup. Cut the apple into thick, bite-size pieces so it does not break down too quickly.

Maple Roasted Chicken: 7 Easy Steps for Fall Dinner

Description

Crispy bone-in chicken thighs roast with maple-coated sweet potatoes, apples, onions, thyme, and sage for a cozy one-skillet fall dinner.

Ingredients

4 bone-in, skin-on chicken thighs
1 small yellow or white onion, quartered
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 medium firm apple, cored and cut into bite-size chunks
2 tablespoons olive oil, divided
1 teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons pure maple syrup
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped

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Instructions

Preheat the oven to 400°F. Heat a large cast-iron skillet over medium-high heat for several minutes.
Pat the chicken thighs dry with paper towels.
Add 1 tablespoon olive oil to the hot skillet and place the chicken thighs skin-side down.
Sear the chicken without moving it for several minutes, until the skin turns golden brown and releases easily from the skillet.
While the chicken browns, peel and chop the sweet potatoes, quarter the onion, and core and chop the apple.
Stir the remaining 1 tablespoon olive oil, maple syrup, salt, and black pepper together in a small bowl.
Toss the sweet potatoes, apple, and onion with the maple mixture until evenly coated.
Turn the chicken thighs so the skin faces upward.
Arrange the coated sweet potatoes, apple, and onion around the chicken in an even layer without covering the skin.
Sprinkle the fresh thyme and sage over the chicken and vegetables.
Transfer the skillet to the oven and roast for about 1 hour, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
Let the chicken rest for 5 to 10 minutes before serving.

Notes

Pat the chicken skin dry before searing so it browns and becomes crisp.
Do not force the chicken away from the skillet while searing; properly browned skin will release more easily.
Use pure maple syrup rather than pancake syrup for the best flavor.
Choose a firm apple such as Honeycrisp, Pink Lady, Braeburn, Fuji, or Granny Smith.
Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.
Keep the vegetables away from the top of the chicken skin so the skin stays crisp.
Bone-in chicken breasts may replace the thighs, but their cooking time will vary according to size.
An oven-safe stainless-steel skillet may replace the cast-iron skillet.
If necessary, brown the chicken in a regular skillet and transfer everything to an oven-safe baking dish.
Rosemary may replace part of the thyme or sage.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in a 350°F oven or air fryer until the chicken reaches 165°F.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with roasted sweet potatoes, apple, and onion
Calories: 440
Sugar: 19
Sodium: 670
Fat: 27
Saturated Fat: 7
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 32
Fiber: 4
Protein: 25
Cholesterol: 120