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Sheet Pan Apple Cinnamon Chicken Recipe (with Video)

Egg-free, Wheat-free, Fish-free
paleoglutenfreeguy
By
paleoglutenfreeguy

Discover our Sheet Pan Apple Cinnamon Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 15min | Cook 30min

Ingredients

- 1 cup 100% apple cider
- 2 Tbs Apple cider vinegar
- 2 tsp Ground cinnamon
- 5.5 tsp fine sea salt
- 2 tsp fine sea salt, kept separate
- 1 tsp Ground black pepper
- 0.5 tsp Ground black pepper, kept separate
- 3 lb bone-in, skin-on chicken thighs
- 2 lb Swiss chard, any kind (roughly 1 large bunches per lb.)
- 5.5 lb Sweet potatoes
- 4 Shallots
- 1 apple
- 0.25 cup Avocado oil, or extra virgin olive oil
- 3 Tbs Fresh thyme, roughly chopped (optional)
- flaky sea salt
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Directions

1. In a large ziploc bag or resealable container, whisk the apple cider, apple cider vinegar, cinnamon, smaller portion of salt and larger portion of ground black pepper. It will take a little effort to blend in the cinnamon but it'll get there. Reserve about 1/4 of the marinade separately.
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.
3. Heat the oven to 425 degrees.
4. 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.
5. 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, the remaining larger portion of salt, and the smaller remaining portion of 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.
6. 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).
7. 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.

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