For the perfect fall transition dinner, try Rosemary Chicken Thighs. Crispy, juicy chicken thighs roasted in the oven with rosemary, apples, Brussels sprouts, and a sinfully good honey dijon sauce, this recipe will become an instant winner all season long.
Meet your new favorite one-pan dinner wonder: rosemary chicken thighs.
Complete with a serving of fruit (apples), vegetables (Brussels sprouts), and protein (chicken thighs), this easy oven recipe comes together in under 45 minutes and could not be easier to prepare.
True to its place among other one pan greats like Sheet Pan Chicken with Rainbow Vegetables and Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts, today’s rosemary chicken thighs offer fast prep and easy cleanup.
- The sticky-sweet honey mustard sauce and fragrant fresh rosemary sprigs are the ideal chicken seasoning for fall and winter.
- It’s cozy and the perfect mixture of harvest flavors (like these Baked Acorn Squash Slices).
- If you have any apple picking in your future, this recipe is an ideal way to enjoy the fruits of your labor.
This recipe highlights classic comfort food with a fall twist!
5 Star Review
“This is a new favorite in our house!!! It is SO SIMPLE to make and yet the flavor seems to go all through the chicken.”
— Margaret —
How to Make Crispy Rosemary Chicken Thighs
This baked rosemary chicken recipe is ultra satisfying and offers complex layers of flavor that develop during high-temperature roasting.
- The oven tenderizes and concentrates the Brussels sprouts’ flavor (like in these Balsamic Brussels Sprouts).
- The apples break down into a jammy sauce that you’ll want to spoon over everything.
- The onions become tantalizingly crisp, almost as if they’ve been fried.
And, the rosemary thighs themselves?
They may well be my very favorite part.
The rosemary perfumes them with flavor, and the skin is so dark and golden, you may never want your baked chicken any other way again (be sure to check out my Baked Chicken Thighs and Baked Bone In Chicken Breast too!).
- Chicken. While I love white meat much of the time, in this recipe, it’s bone-in, skin-on chicken thighs that shine. Thigh meat (especially bone-in thigh meat) is less prone to overcooking, meaning it can withstand high-temperature roasting. Thighs are naturally moist and juicy, so no added butter or cooking liquid (like chicken broth or white wine) is required.
- Brussels Sprouts. More crispy on the outside, tender on the inside action. Roasted Brussels sprouts are one of my greatest vegetable loves (see all of my best Brussel sprouts recipes as proof) and complement the flavors in this dish.
- Onion. Roasted onions are highly underrated. Their roasted flavor is a tasty blend of savory and sweet. Because this recipe cooks at a high temperature, the tips of the onion slices become dark and crispy and provide a nice textural counterpoint.
- Apple. The apples will break down when they roast in the chicken’s juices in an unexpectedly delicious way. Scoop them right up with the Brussels sprouts, pile a bit onto your fork with the chicken, and enjoy a taste in every bite.
- Dijon Mustard. Just a tablespoon is all you need to give the vegetables a nice bit of life and zip. (For more vegetable roasting pairing ideas, see my Oven Roasted Vegetables guide.)
- Honey. Mustard’s BFF. The honey gives the vegetables a tasty glaze. Don’t be alarmed when the vegetables turn very dark. This is the honey caramelizing.
- Salt and Pepper. Be generous. Seasoning is critical to unlocking the flavor of the chicken.
- Fresh Rosemary. Don’t be tempted to swap dry. Fresh is what will give you the fall flavor you are craving. It’s worth it, I promise.
You can adjust the flavor of this recipe in so many ways. Add other herbs or try incorporating some whole roasted cloves of garlic, lemon wedges, or lemon zest. (Lemon rosemary chicken? Yes, please!)
- Toss the apple and veggies with oil, honey, mustard, salt, and pepper.
- Add the skin-on chicken thighs and season them.
TIPS FOR CRISPY SKIN
- Dry chicken thighs (especially the skin) are critical for obtaining the most delicious, crispy exterior. Don’t wash the chicken prior to cooking (I’m honestly now sure how this practice even started), and make sure you pat both sides dry with a paper towel.
- Bake them skin side up. This keeps the skin dry and it bakes to golden, crispy perfection.
- Roast until the veggies are crispy and the chicken is cooked through.
The best way to know when chicken thighs are fully cooked is to use an instant-read thermometer. When they reach an internal temperature of 165 degrees F, they’re ready to serve.
- Broil until the chicken skin is golden and the skin is crispy. Season and ENJOY!
- To Store. Place cooked chicken thighs and vegetables in separate containers, and store them in the fridge for up to two days.
- To Reheat. Remove the leftovers from the refrigerator, and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of extra salt and more fresh rosemary as needed.
Try rosemary chicken leftover over a bed of greens. It’s especially delicious served over this Harvest Salad too.
Oven Roasted Potatoes
Recommended Tools to Make this Recipe
The Best Sheet Pans
Sed posuere consectetur est at lobortis. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum.
This one-pan rosemary chicken dinner will light up your table and make your healthy dinner routine easier. I hope they give you the very best taste of fall.
Frequently Asked Questions
Sure! You’ll lose the golden skin and the meat won’t be *as* moist, but they will still be tasty. Note the thighs will cook more quickly, so you may want to give the veggies a head start (see Baked Chicken Thighs for assorted cooking times).
If you’d like to add other fresh or dried herbs to this recipe, thyme and sage are two wonderful options to consider trying.
Rosemary has a lovely earthy, woodsy taste and aroma. Some people find it to have a strong flavor, so feel free to adjust the amount to suit your taste preferences.
- 3/4 pound Brussels sprouts* ends trimmed and halved (see note)
- 1 medium yellow onion* thinly sliced (about 1 1/2 cups)
- 1 medium tart apple* such as Granny Smith, halved, cored, and cut into 8 wedges*
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon Dijon mustard
- 1/2 tablespoon honey
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 1/2 to 3 pounds bone-in skin-on chicken thighs about 5 thighs
- 5 sprigs fresh rosemary plus additional chopped fresh rosemary for serving
Positions racks in the center and upper thirds of your oven, and preheat the oven to 425 degrees F.
Arrange the onion, apple slices, and Brussels sprouts in the center of a large, rimmed baking sheet. Top with 1 tablespoon oil, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat, then spread in an even layer.
Nestle the chicken onto the sheet pan towards its center, skin side up, moving the apple and vegetables aside as needed so that the chicken sits directly on the sheet pan. Pat the chicken dry, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle the remaining 1 tablespoon of oil over the top. Lay a sprig of rosemary on top of each piece of chicken. (If you have more thighs than sprigs, cut the sprigs into pieces as needed and divvy them up.)
Bake the chicken and vegetables on the center rack for 15 minutes. Remove the pan from the oven, and use a spatula to stir the vegetables. Return the pan to the oven, and continue baking for 5 to 10 minutes, until the chicken is cooked through. It will register 165 degrees F on an instant-read thermometer inserted at the thickest part. If some pieces of the chicken finish sooner than others, remove them to a plate and continue cooking the remaining pieces until they are done. The apples will become very soft and break down, and the onions and Brussels sprouts will darken and become super crisp (this is the honey caramelizing).
Remove the pan from the oven, then remove and discard the rosemary springs. Return any chicken pieces you removed earlier to the pan. Turn the oven to broil. Place the pan on the upper third of the oven and broil for 2 to 3 minutes, until the skin is golden and crispy. (This step will crisp the veggies further, too; if you prefer them not to continue crisping, remove them from the pan prior to broiling, or place the chicken on a different lined baking sheet.)
Remove the pan from the oven, and season the chicken with an extra pinch of salt and chopped fresh rosemary. Serve the chicken hot with the apples and veggies.
- TO STORE: Place cooked chicken and veggies in separate containers, and store in the refrigerator for up to two days.
- TO REHEAT: Remove the leftovers from the refrigerator and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of extra salt and more fresh rosemary as needed.
- *MORE VEGGIES: The recipe, as written, yields a moderate amount of veggies per person. We like a generous serving, so I tend to double the Brussels sprouts, apple, and onion mixture (as well as the honey, mustard, oil, and salt and pepper that go on top of them). Then, bake the extra vegetables on a separate sheet pan at the same time as the chicken. Depending upon your oven, you may need to extend the baking time by a few minutes since it will be more crowded.
Serving: 1(of 4)Calories: 672kcalCarbohydrates: 20gProtein: 43gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 236mgPotassium: 925mgFiber: 5gSugar: 10gVitamin A: 862IUVitamin C: 76mgCalcium: 69mgIron: 3mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.