Ingredients
Scale
- 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 1 medium red onion, cut into thick wedges
- 2 tablespoons olive oil, divided
- 3/4 teaspoon fine salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, finely minced
- 1 teaspoon chopped fresh thyme, plus more for serving
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon smoked paprika
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 4 thick slices sourdough bread, about 3/4 to 1 inch thick
- 1 large crisp apple, cored and cut into 8 wedges
Instructions
- Heat the oven to 425°F. Place the sweet potatoes, Brussels sprouts, and red onion on a large rimmed sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 15 minutes.
- Meanwhile, whisk the remaining 1 tablespoon olive oil with the Dijon mustard, maple syrup, apple cider vinegar, garlic, thyme, rosemary, smoked paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Pat the chicken thighs dry with paper towels. Brush about half of the glaze over the chicken, including the skin.
- Remove the sheet pan from the oven and turn the vegetables. Move them aside to create four spaces. Place one sourdough slice in each space and set one chicken thigh skin-side up directly on each slice. Scatter the apple wedges around the vegetables.
- Brush the chicken with the remaining glaze. Return the pan to the oven and roast for 25 to 30 minutes, or until the thickest part of each chicken thigh reaches 165°F on a food thermometer without touching the bone.
- Let the chicken rest for 5 minutes. Check the sweet potatoes for tenderness; if needed, transfer the chicken and toast to plates and roast the vegetables for another 5 minutes.
- Serve each chicken thigh on its pan-juice toast with roasted vegetables and apples. Spoon any pan juices over the toast and garnish with extra thyme if desired.
Notes
- Use sturdy sourdough or country bread. Thin sandwich bread becomes too soft under the chicken.
- Bone-in, skin-on thighs are important to the pan-juice method because they release flavorful drippings as they roast.
- All poultry should reach 165°F in the thickest part as measured with a food thermometer.
- Nutrition is an estimate and includes one chicken thigh, one slice of sourdough, one-quarter of the vegetables and apple, and one-quarter of the glaze.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sheet Pan Baking
- Cuisine: American
- Diet: High Protein