Sheet Pan Apple Cinnamon Chicken (Paleo, Whole30)

Name: Sheet Pan Apple Cinnamon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup 100% apple cider or apple juice; 2 tablespoons apple cider vinegar; 2 teaspoons ground cinnamon; 1½ teaspoons fine sea salt, plus 2 tsp., divided; 1 teaspoon ground black pepper, plus 1/2 tsp. and more for the chicken, divided; 2½-3 pounds bone-in, skin-on chicken thighs (approx. 8, or 2 per person); 2 pounds swiss chard, any kind (roughly 1-2 large bunches, depending on their size); 1½ pounds sweet potatoes (about 3 medium); 4 shallots; 1 apple, any kind you like; ¼ cup avocado oil or extra virgin olive oil; flaky sea salt; 3 tablespoons fresh thyme, roughly chopped (optional)

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Sheet Pan Apple Cinnamon Chicken takes your typical chicken and potatoes recipe for dinner and kicks it up, oh, about 3 notches? 4, maybe?

Chicken thighs are marinated in apple cider, apple cider vinegar and cinnamon and then baked atop sweet potatoes, apples and swiss chard. The aroma of apples and cinnamon in your kitchen is just one perk. You’ll get juicy chicken thighs, tender veggies and a touch of sweetness from the apples.

It’s a crowd-pleasing, happy-family-making feast that just happens to be Paleo, gluten-free, grain-free and Whole30-friendly!

Sheet Pan Apple Cinnamon Chicken on a baking sheet on a wooden table surrounded by splintered cinnamon sticks

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Why this recipe works

I’m going to blow your mind for a second: some people don’t like apple pie. I know!

I’m going to confess something: I’m kinda one of those people. I’m just very picky about baked apples and I’m not sure pie is the best way to show them off. But I do love baked apples in other ways, like cake. (I know: cake but not pie? Yep.)

But I especially love savory recipes with apples. And in this Sheet Pan Apple Cinnamon Chicken, they get tender but not mushy. Their subtle sweetness blends perfectly with the sweet potatoes and balances the savory swiss chard and shallots.

All the veggies get coated in the delicious apple-y, cinnamon-y chicken juices. The sweet potatoes get wonderfully tender and even – dare I say it? – luscious. Any chard leaves sticking up get crispy (kinda like kale chips), adding another surprising texture. Plus the chicken skin will get wonderfully bronzed and crispy which is my favorite part.

Cooking with apples is the new baking with apples.

Sheet Pan Apple Cinnamon Chicken on a baking sheet on a wooden table

What you’ll need

Ingredients:

2½-3 pounds bone-in, skin-on chicken thighs
1 cup 100% apple cider or juice
2 tablespoons apple cider vinegar
2 teaspoons ground cinnamon
1½ pounds sweet potatoes (about 3 medium)
1 apple, any kind you like (I prefer Granny Smith or Fuji)
2 pounds Swiss chard
4 shallots
¼ cup avocado oil or extra virgin olive oil
3½ teaspoons fine sea salt, divided
1½ teaspoons ground black pepper
flaky sea salt
3 tablespoons fresh thyme (optional)

Equipment:

a cutting board
a chef’s knife
a measuring glass
measuring spoons
large resealable bag or container
a whisk
a vegetable peeler
a stainless steel baking sheet
an instant read thermometer or oven probe thermometer (optional but recommended)

How to make this sheet pan apple chicken recipe

Step 1: In a large Ziploc bag or resealable container, whisk the apple cider, apple cider vinegar, cinnamon, 1½ tsp. salt and 1 tsp. ground black pepper. It will take a little effort to blend in the cinnamon but it’ll get there. Reserve ¼ cup marinade separately.

Step 2: Add the chicken thighs to the marinade and toss to coat. If using a bag, squeeze out the air, seal, and then massage and flip around the bag. Let the chicken marinate on the counter for up to an hour or up to overnight in the fridge, turning the chicken halfway through marinating time. Bring to room temperature if it’s in the fridge.

Step 3: When ready to cook, heat the oven to 425° F.

Step 4: When the oven is heating up, rinse and pat dry the Swiss chard (doesn’t have to be perfectly dry). Separate the leaves from the stems of the Swiss chard and chop both. Place on the baking sheet

Step 5: Peel the sweet potatoes and chop into approx. ½” cubes. Peel and chop the shallots. Core and chop the apple. Add these all to the baking sheet.

Step 6: Toss with the oil, 2 tsp. salt and approx. ½ tsp. freshly ground pepper. Just when you think everything is coated, toss an extra 30 seconds to really make sure. Spread out on the baking sheet, aiming for a single layer as much as possible. It might seem like too much but the chard will shrink as it cooks. It’s okay if some of the chard leaves stick out.

Step 7: Remove the chicken from the marinade and place on top of the veggies. Discard the marinade. Gently pat the chicken dry with a paper towel and sprinkle with flaky sea salt and freshly ground black pepper. Bake for 25-32 minutes, depending on their size, until an instant or probe thermometer reads 175 degrees (make sure the thermometer is touching only the meat, not the bone).

Step 8: Remove from the oven, sprinkle everything with the fresh thyme, and remove the chicken to a serving platter. Drizzle the reserved marinade over the veggies and toss to coat. Serve with the chicken.

Frequently Asked Questions (FAQ)

Can I make substitutions?

You don’t need every ingredient in the exact measurements in the recipe. Some substitution ideas:
Boneless, skinless chicken thighs – Marinate and cook per the recipe, omitting the step where you pat the chicken dry before baking. You’ll still want to cook them to 175° but it won’t take as long, so check at 20-25 minutes. You won’t get the crispy skin but it’ll still be delicious. Cook on low for 4 hours in a slow cooker, pushing the chicken down a bit into the veggies instead of resting it on top.
Chicken breasts – Marinate and cook per the recipe, but only to 165°. For boneless chicken breasts this may take 20-30 minutes depending on their size; for bone-in, skin-on chicken breasts (preferred for better flavor and juicier meat), it will take about 30-35 minutes. Cook on low for 4 hours in a slow cooker, pushing the chicken down a bit into the veggies instead of resting it on top.
Apples – if you don’t have an apple to add to the veggies, that’s fine! You can leave it out but I’d add one more medium sweet potato if possible. Or you can try using a pear instead.
Sweet potatoes – try the same amount of butternut, kabocha or delicata squash
Shallots – use a small red onion or omit entirely
Swiss chard – you can use kale instead, but just the leaves. In fact, if you want to make it easier, buy a large bag of pre-washed kale leaves and dump them right onto the baking sheet.

Can I make this in the slow cooker?

You can also make this in the slow cooker on low for 5 hours. However, the skin won’t get crispy so you might need to remove the cooked chicken to a baking sheet and broil it for 3-5 minutes.

Can I make this Sheet Pan Apple Cinnamon Chicken ahead of time?

Leftovers can be stored in the fridge for up to 3 days. To reheat, warm in a 325 ° oven for 10-15 minutes. You can also then broil the chicken, although the skin won’t get quite as crispy as the first time.

Can I freeze this Sheet Pan Apple Cinnamon Chicken?

You can freeze everything in an airtight container for up to 3 months (although keep in mind the vegetables might be a bit softer after they thaw). Thaw overnight in the fridge. Reheat on a baking sheet in a low oven until warmed through, about 15-20 minutes. You can then broil the skin 1-3 minutes (keep an eye on it so it doesn’t burn) to get it a little firmer but it probably won’t get crisp again.

Sheet pan apple chicken to the rescue

There’s many healthy fall recipes for baked chicken with sweet potatoes but adding apples and cinnamon makes this a cozy, comforting recipe that you’ll want to make again and again.

And if you want to follow it up with some apple pie, that’s your call (although it should really be cake).

Other recipes you might like:

Sheet Pan Apple Cinnamon Chicken

Don Baiocchi

This Sheet Pan Apple Cinnamon Chicken is a healthy, wholesome one-pan dinner! .Juicy chicken is coated in an apple cinnamon marinade and baked atop sweet potatoes, apples, swiss chard and shallots. And it's naturally gluten-free, Paleo and Whole30 friendly.

5 from 12 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings servings

Calories 607 kcal

Ingredients

1 cup 100% apple cider or apple juice
2 tablespoons apple cider vinegar
2 teaspoons ground cinnamon
1½ teaspoons fine sea salt, plus 2 tsp., divided
1 teaspoon ground black pepper, plus 1/2 tsp. and more for the chicken, divided
2½-3 pounds bone-in, skin-on chicken thighs (approx. 8, or 2 per person)
2 pounds swiss chard, any kind (roughly 1-2 large bunches, depending on their size)
1½ pounds sweet potatoes (about 3 medium)
4 shallots
1 apple, any kind you like
¼ cup avocado oil or extra virgin olive oil
flaky sea salt
3 tablespoons fresh thyme, roughly chopped (optional)

Instructions

In a large Ziploc bag or resealable container, whisk the apple cider, apple cider vinegar, cinnamon, 1½ tsp. salt and 1 tsp. ground black pepper. It will take a little effort to blend in the cinnamon but it'll get there. Reserve ¼ cup marinade separately.
Add the chicken thighs to the marinade and toss to coat. If using a bag, squeeze out the air, seal, and then massage and flip around the bag. Let the chicken marinate on the counter for up to an hour or up to overnight in the fridge, turning the chicken halfway through marinating time. Bring to room temperature if it's in the fridge.
Heat the oven to 425° F.
Rinse and pat dry the swiss chard (doesn't have to be perfectly dry). Trim off and discard the bottom of the stems. Separate the leaves from the stems and roughly chop both. Add them to a baking sheet.
Peel the sweet potatoes and chop into approx. ½" cubes. Peel and chop the shallots. Core and chop the apple. Add these all to the baking sheet.
Toss with the oil, 2 tsp. salt and approx. ½ tsp. freshly ground pepper. Just when you think everything is coated, toss an extra 30 seconds to really make sure. Spread out on the baking sheet, aiming for a single layer as much as possible. It might seem like too much but the chard will shrink as it cooks. It's okay if some of the chard leaves stick out.
Remove the chicken from the marinade and place on top of the veggies. Discard the marinade. Gently pat the chicken dry with a paper towel and sprinkle with flaky sea salt and freshly ground black pepper. Bake for 25-32 minutes, depending on their size, until an instant or probe thermometer reads 175° F (make sure the thermometer is touching only the meat, not the bone).
Remove from the oven, sprinkle everything with the fresh thyme, if using, and remove the chicken to a plate. Drizzle the reserved marinade over the veggies and gently toss to coat. Serve the veggies with the chicken.

Notes

This can also be made in a slow cooker. Prepare everything as above, adding the veggies and chicken to the slow cooker insert instead of a baking sheet. Cook on low for 5 hours and proceed with the rest of the recipe. If you want to make the chicken skin crispier, broil just the chicken only for 3-5 minutes (check at 3 to be safe).

Make ahead

Freezer instructions

Substitution ideas:

Boneless, skinless chicken thighs – Marinate and cook per the recipe, omitting the step where you pat the chicken dry before baking. You’ll still want to cook them to 175° but it won’t take as long, so check at 20-25 minutes. You won’t get the crispy skin but it’ll still be delicious. Cook on low for 4 hours in a slow cooker, pushing the chicken down a bit into the veggies instead of resting it on top.
Chicken breasts – Marinate and cook per the recipe, but only to 165°. For boneless chicken breasts this may take 20-30 minutes depending on their size; for bone-in, skin-on chicken breasts (preferred for better flavor and juicier meat), it will take about 30-35 minutes. Cook on low for 4 hours in a slow cooker, pushing the chicken down a bit into the veggies instead of resting it on top.
Apples – if you don’t have an apple to add to the veggies, that’s fine! You can leave it out but I’d add one more medium sweet potato if possible. Or you can try using a pear instead.
Sweet potatoes – try the same amount of butternut, kabocha or delicata squash
Shallots – use a small red onion or omit entirely
Swiss chard – you can use kale instead, but just the leaves. In fact, if you want to make it easier, buy a large bag of pre-washed kale leaves and dump them right onto the baking sheet.

Nutrition

Calories: 607kcalCarbohydrates: 41gProtein: 31gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 157mgSodium: 1481mgPotassium: 1419mgFiber: 8gSugar: 15gVitamin A: 25480IUVitamin C: 51mgCalcium: 143mgIron: 5mg

Keyword apples, chicken, cinnamon, paleo, sheet pan, sweet potato, swiss chard

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