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+ servings
Sheet Pan Apple Cinnamon Chicken on a baking sheet on a wooden table surrounded by splintered cinnamon sticks and apples
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5 from 12 votes

Sheet Pan Apple Cinnamon Chicken

Juicy chicken is coated in an apple cinnamon marinade and baked atop sweet potatoes, apples, swiss chard and shallots. It's an easy, hearty dinner full of whole foods!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 607kcal
Author: Don Baiocchi

Ingredients

  • 1 cup 100% apple cider or apple juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cinnamon
  • 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)
  • 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, 1.5 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 1/4 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 degrees.
  • 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. 1/2 cubes. Peel and chop the shallots. Core and chop the apple. Add these all to the baking sheet. Toss with the oil, 2 tsp. fine sea salt and approx. 1/2 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 degrees (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).
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.
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: 607kcal | Carbohydrates: 41g | Protein: 31g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1481mg | Potassium: 1419mg | Fiber: 8g | Sugar: 15g | Vitamin A: 25480IU | Vitamin C: 51mg | Calcium: 143mg | Iron: 5mg