Maple Cider Chicken & Brussels Sprouts

Maple Cider Chicken & Brussels Sprouts brings crispy chicken thighs, caramelized Brussels sprouts, sweet apples, and shallots together on one pan with a glossy maple-cider finish. It has all the cozy fall flavor you want without turning dinner overly sweet or heavy.

The chicken starts skin-side down in a hot skillet for a deeply golden crust before everything moves to the oven. Brussels sprouts roast cut-side down around the chicken, while apple wedges and shallots soften and caramelize in the savory pan juices.

A quick maple-cider Dijon glaze goes on near the end instead of at the beginning, so the natural sugars do not burn during roasting. Apple cider vinegar keeps the glaze bright, while thyme and garlic pull the sweet and savory sides together. Serve everything straight from the pan with the extra juices spooned over the vegetables.

Recipe Yield: 4 servings

INGREDIENTS

4 bone-in skin-on chicken thighs, about 2 lbs total
1 lb Brussels sprouts, trimmed and halved
2 medium Honeycrisp apples, cored and cut into 3/4-inch wedges
2 large shallots, peeled and quartered
2 tbsp olive oil, divided
1 1/4 tsp kosher salt, divided
1/2 tsp black pepper
1 tsp garlic powder
1 tsp chopped fresh thyme, plus more for serving
1/3 cup apple cider
2 tbsp pure maple syrup
1 1/2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 garlic cloves, finely minced
1 tbsp unsalted butter

INSTRUCTIONS

1. Prepare the oven:
Preheat the oven to 425°F. Pat the chicken thighs very dry, then season with 3/4 tsp salt, black pepper, garlic powder, and chopped thyme.

2. Sear the chicken:
Heat 1 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken skin-side down and cook undisturbed for 5–6 minutes, until deeply golden and the skin releases easily. Turn and cook for 2 minutes, then transfer to a plate. Carefully pour off excess rendered fat, leaving about 1 tbsp in the skillet.

3. Prepare the vegetables:
Toss the Brussels sprouts and shallots with the remaining 1 tbsp olive oil and 1/2 tsp salt. Arrange them in the skillet, placing as many Brussels sprouts cut-side down as possible.

4. Start the roast:
Nestle the chicken thighs skin-side up among the vegetables. Roast for 15 minutes.

5. Make the cider glaze:
Meanwhile, whisk the apple cider, maple syrup, Dijon, apple cider vinegar, and garlic together in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5–6 minutes, until slightly thickened and reduced to about 1/3 cup. Remove from the heat and whisk in the butter. Pour about one-third of the glaze into a small bowl for brushing the chicken; keep the remaining glaze separate for serving.

6. Add the apples:
Remove the skillet from the oven. Tuck the apple wedges around the chicken and Brussels sprouts, turning the vegetables where needed for even browning.

7. Glaze and finish:
Brush the chicken with the glaze reserved in the small bowl. Return the skillet to the oven and roast for 12–16 minutes, until the apples are tender, the vegetables are caramelized, and the chicken reaches at least 165°F in the thickest part without touching the bone.

8. Rest the chicken:
Transfer the chicken to a clean plate and let it rest for 5 minutes. If the Brussels sprouts need additional browning, return the skillet to the oven while the chicken rests.

9. Finish and serve:
Gently rewarm the reserved serving glaze if needed. Drizzle it over the chicken, apples, Brussels sprouts, and shallots. Finish with a few fresh thyme leaves and serve warm with the savory pan juices.

Helpful Tips to Perfect This Recipe

• Dry the chicken thoroughly: Moisture is the enemy of crisp skin. Patting the thighs very dry before seasoning helps them develop a genuinely golden crust during the initial sear.
• Give the Brussels sprouts room: A 12-inch skillet gives the vegetables more direct contact with the hot surface. Place as many sprouts cut-side down as possible for deeply browned edges instead of steamed sprouts.
• Add the apples later: Apples soften much faster than Brussels sprouts. Giving the vegetables a head start keeps the apple wedges tender and caramelized instead of letting them collapse into the pan.
• Keep the serving glaze separate: Reserve the portion for serving before brushing the chicken. This keeps the finished maple-cider glaze clean while still giving the chicken a glossy, caramelized finish.