Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 2 crisp apples, cored and cut into 1-inch wedges
- 1 large yellow onion, cut into 1/2-inch wedges
- 2 tbsp olive oil, divided
- 1/4 cup (50 g) packed light brown sugar
- 3 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 garlic cloves, minced
- 1 tsp kosher salt, plus more for apple-onion
- 1/2 tsp black pepper, plus more for apple-onion
- 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes (optional)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 cup apple cider or low-sodium chicken stock
Do This
- 1. Heat oven to 425°F (220°C); line a rimmed sheet pan with foil and parchment.
- 2. Toss apples and onion with 1 tbsp oil, a pinch of salt and pepper; spread on pan and pour in 1/4 cup cider/stock.
- 3. Stir brown sugar, Dijon, vinegar, 1 tbsp oil, garlic, salt, pepper, paprika, red pepper, and thyme into a thick rub.
- 4. Pat chicken dry; coat all over (and under skin) with rub. Arrange skin-side up on apples/onion.
- 5. Roast 20 minutes; baste with pan juices. Continue 20–25 minutes until bronzed and 175°F for thighs (165°F for breasts).
- 6. Optional: broil 2–3 minutes to deepen color; watch closely.
- 7. Rest 5–10 minutes; toss apples/onions in juices and serve chicken with pan sauce.
Why You’ll Love This Recipe
- Sweet-meets-tangy glaze that turns sticky and bronzed in the oven.
- One-pan dinner: chicken roasts right over apples and onions for built-in sides and sauce.
- Weeknight simple—no marinating required—yet company-ready.
- Foolproof juicy results with crispy, lacquered skin every time.
Grocery List
- Produce: 2 crisp apples (Honeycrisp, Pink Lady, or Gala), 1 large yellow onion, 2 garlic cloves, fresh thyme
- Dairy: None
- Pantry: Bone-in, skin-on chicken pieces (about 3 lb), light brown sugar, Dijon mustard, apple cider vinegar, olive oil, smoked paprika, red pepper flakes, kosher salt, black pepper, apple cider or low-sodium chicken stock
Full Ingredients
Chicken
- 3 lb bone-in, skin-on chicken thighs and drumsticks (about 8 pieces), patted dry
Brown Sugar–Dijon Rub
- 1/4 cup (50 g) packed light brown sugar
- 3 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 garlic cloves, finely grated or minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, for gentle heat)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
Roasting Bed & Pan
- 2 crisp apples, cored and cut into 1-inch wedges
- 1 large yellow onion, cut into 1/2-inch wedges
- 1 tbsp olive oil
- Kosher salt and black pepper, to season
- 1/4 cup apple cider or low-sodium chicken stock
Optional Finish & Garnish
- 1 tbsp whole-grain mustard (for brushing at the end; optional)
- 1 tsp apple cider or water (to loosen optional mustard)
- Fresh thyme sprigs; flaky sea salt
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Preheat the oven to 425°F (220°C) with a rack in the center. Line a large rimmed sheet pan with foil for easy cleanup and top with a sheet of parchment to prevent sticking. Alternatively, use a 9×13-inch metal roasting pan.
Step 2: Build the apple–onion roasting bed
In the pan, toss the apple wedges and onion with 1 tablespoon olive oil and a pinch of salt and black pepper. Spread into an even layer so they caramelize, not steam. Pour 1/4 cup apple cider or stock into the pan to keep the sugars from scorching and to create flavorful pan juices.
Step 3: Mix the brown sugar–Dijon rub
In a medium bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, 1 tablespoon olive oil, garlic, kosher salt, black pepper, smoked paprika, red pepper flakes (if using), and thyme. The mixture should be thick and spreadable—like a loose paste. If it feels too thick, whisk in 1 teaspoon water.
Step 4: Season and coat the chicken
Pat the chicken very dry with paper towels. Using about two-thirds of the rub, smear it under the skin where possible and over the entire surface of each piece. Arrange the chicken skin-side up on top of the apples and onions. Brush the remaining rub over the tops so the skin is well coated. Optional: let stand 10–15 minutes while the oven finishes heating to jump-start flavor.
Step 5: Roast until sticky, bronzed, and tender
Roast for 20 minutes. Carefully baste the chicken with the pan juices and rotate the pan for even browning. Continue roasting 20–25 minutes more, until the skin is deep golden and the internal temperature reads 175°F (80°C) in thighs/drumsticks (165°F/74°C for any breasts). If the pan looks dry at any point, splash in another 2 tablespoons cider/stock. If the tops brown too quickly, tent loosely with foil for the last 10 minutes.
Step 6: Optional quick broil for extra glaze
For a glossy finish, stir 1 tablespoon whole-grain mustard with 1 teaspoon cider and brush over the chicken. Broil 2–3 minutes, watching closely, until lightly blistered and lacquered.
Step 7: Rest, toss, and serve
Transfer chicken to a warm platter and rest 5–10 minutes. Toss the roasted apples and onions with the pan juices and scrape up any sticky browned bits. Spoon the mixture around the chicken. Finish with fresh thyme sprigs and a pinch of flaky salt. Serve immediately, spooning extra juices over each piece.
Pro Tips
- Dry the chicken well; moisture is the enemy of crisp skin and good browning.
- Spread some rub under the skin for deeper flavor that won’t slide off during roasting.
- Use a light-colored metal pan if possible—dark pans brown faster; adjust broil time accordingly.
- Apples like Honeycrisp or Pink Lady hold their shape and stay pleasantly tart-sweet.
- For extra sauce, stir 1 teaspoon butter into the hot pan juices right before serving.
Variations
- Sheet-Pan Supper: Add 12 oz baby potatoes (halved) tossed with 1 tbsp oil and salt beneath the chicken; roast 50–55 minutes total.
- Maple-Mustard Twist: Replace half the brown sugar with 2 tbsp pure maple syrup for a deeper, woodsy sweetness.
- Boneless Option: Use 2 lb boneless, skinless thighs; roast 22–28 minutes at 425°F (220°C), broiling briefly to glaze.
Storage & Make-Ahead
Refrigerate cooled chicken, apples, and onions in an airtight container for up to 4 days. Reheat, covered, at 350°F (175°C) for 12–15 minutes, then uncover 3–5 minutes to re-crisp skin. The rub can be mixed up to 3 days ahead and chilled; bring to room temperature before using. You can also rub the chicken and refrigerate uncovered up to 12 hours for even better flavor and drier skin; let sit at room temperature 20 minutes before roasting.
Nutrition (per serving)
Approximate: 530 calories; 36 g protein; 27 g fat; 31 g carbohydrates; 20 g sugars; 3 g fiber; 860 mg sodium. Values will vary based on specific cuts and amounts of pan juices consumed.
