Name: Cider-Glazed Chicken with Roasted Fall Vegetables Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (or breasts); 2 tbsp olive oil; Salt and pepper, to taste; 1 cup apple cider; 2 tbsp Dijon mustard; 2 tbsp honey or maple syrup; 1 tbsp apple cider vinegar; 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 2 cups butternut squash, cubed; 2 cups Brussels sprouts, halved; 2 medium carrots, sliced; 1 red onion, cut into wedges; 2 tbsp olive oil; Salt and pepper, to taste; 1 tsp fresh rosemary or thyme

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Imagine this: golden, juicy chicken thighs lacquered with a sweet and savory apple cider glaze, nestled on a bed of caramelized roasted fall veggies. That’s exactly what you get with Cider-Glazed Chicken with Roasted Fall Vegetables—a true celebration of autumn flavors in every bite. This dish is cozy, vibrant, and so rewarding to make and share, whether you’re gathering your family for a hearty weeknight meal or hosting friends for a seasonal dinner. The magic happens in the oven, filling your kitchen with aromas of crisp apples, earthy herbs, and hints of maple. Trust me, Cider-Glazed Chicken with Roasted Fall Vegetables is bound to become your autumn go-to!

Cider-Glazed Chicken with Roasted Fall Vegetables Recipe

Ingredients You’ll Need

What I absolutely love about Cider-Glazed Chicken with Roasted Fall Vegetables is how each ingredient brings its own special flair. Simple pantry staples transform into a deeply flavorful dish, and every element—chicken, cider, fresh veggies, and fragrant herbs—plays a starring role in supporting those classic fall notes.

Chicken Thighs: Go for bone-in, skin-on for the juiciest, most flavorful results—although breasts work too if you prefer!
Olive Oil: Adds richness to both the chicken sear and the roasted veggies, tying everything together.
Salt and Pepper: Don’t underestimate good seasoning—it elevates every bite.
Apple Cider: The heart of the glaze, lending sweetness, tang, and a stronger taste of fall.
Dijon Mustard: Cuts through the sweetness with gentle heat and depth.
Honey or Maple Syrup: For that irresistible sticky-sweet finish—maple offers even more autumnal flavor.
Apple Cider Vinegar: Brightens up the glaze and balances the richness.
Garlic: Brings mellow, aromatic savoriness to the entire dish.
Fresh Thyme: A classic herb that sings with chicken and roasted vegetables alike.
Butternut Squash: Naturally sweet, it roasts up tender and golden.
Brussels Sprouts: They caramelize beautifully in the oven, bringing earthy crunch.
Carrots: Add a pop of color and subtle sweetness to your veggie mix.
Red Onion: Roasts to jammy, soft perfection, adding depth and a hint of sweetness.
Fresh Rosemary or Thyme: You can use either herb—both infuse the vegetables with woodsy, aromatic warmth.

How to Make

Step 1: Prep and Roast the Vegetables

Get your oven nice and hot at 425°F (220°C), and line a baking sheet with parchment paper for easy cleanup. Toss your butternut squash, Brussels sprouts, carrots, and red onion in olive oil, plenty of salt and pepper, and either fresh rosemary or thyme. Just spread them out in a single layer—you want those veggies to roast, not steam! Pop them in the oven for about 20 minutes while you get the chicken ready.

Step 2: Sear the Chicken

Season your chicken generously with salt and pepper. Heat olive oil in a skillet over medium-high, then place the chicken skin-side down (if using thighs). Let them sizzle away until the skin is beautifully golden and crispy—about five minutes per side. Searing locks in juices and creates irresistible flavor. Once done, set the chicken aside momentarily.

Step 3: Make the Cider Glaze

In that same skillet, pour in the apple cider, Dijon mustard, honey (or maple syrup), apple cider vinegar, minced garlic, and fresh thyme. The mixture will go from a watery puddle to a syrupy glaze within 5 to 7 minutes of simmering. Stir often, scraping up any browned bits from the pan—these add tons of flavor. When the glaze looks slightly thickened but pourable, you’re ready to move on.

Step 4: Combine and Roast Everything Together

Take your mostly-roasted veggies out of the oven, and nestle the seared chicken pieces right on top. Generously brush each chicken piece with some of that cider glaze. Slide the whole sheet pan back into the oven and roast for another 20 to 25 minutes, until the chicken is cooked through (165°F/74°C at the thickest part) and the veggies are tender and caramelized. If you like, brush on a final layer of glaze right before serving for that gorgeous shine and sticky finish.

Step 5: Serve and Enjoy

Lift the chicken and vegetables onto a platter, drizzle with any extra glaze, and top with a sprinkling of fresh herbs if you have them. Every bite of Cider-Glazed Chicken with Roasted Fall Vegetables is brimming with comfort, color, and heady aroma—perfect for chilly evenings!

How to Serve

Garnishes

A simple sprinkle of fresh thyme or rosemary over the whole platter instantly brightens the look and flavor of your Cider-Glazed Chicken with Roasted Fall Vegetables. You could also scatter some toasted pepitas (pumpkin seeds) or thinly sliced scallions on top for crunch and extra color.

Side Dishes

This dish is filling all on its own, but if you want to make it extra special, serve it with crusty bread (perfect for soaking up extra glaze!), fluffy mashed potatoes, or even a simple brown rice pilaf. A crisp autumn salad—think arugula, apples, and toasted walnuts—would also be a beautiful, refreshing counterpoint.

Creative Ways to Present

For a family-style meal, arrange everything on a big platter and spoon glaze over the top for a dramatic finish. Want to impress guests? Serve each person a helping of roasted veggies topped with a golden piece of chicken, a drizzle of cider glaze, and a delicate scattering of herbs on individual plates. You can even pack leftovers into lunch boxes for an enviable office meal!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cider-Glazed Chicken with Roasted Fall Vegetables, let everything cool to room temperature first. Store the chicken and roasted veggies together in a tightly sealed container in the fridge, where they’ll keep for up to three days. Keeping some extra glaze on the side is always a good idea—it makes leftovers sparkle!

Freezing

While the chicken freezes quite well, the texture of roasted vegetables may soften after thawing. If you do freeze, let the dish cool completely, store in an airtight freezer-safe container, and freeze for up to one month. For best results, freeze the chicken and veggies separately, and make a fresh batch of glaze when reheating.

Reheating

To reheat, arrange chicken and veggies in a baking dish, cover loosely with foil, and warm in the oven at 350°F (175°C) until hot—usually about 20 minutes. You can also microwave portions individually, sprinkling with a splash of apple cider to freshen things up. If you’ve saved extra glaze, drizzle it over everything before serving for revived, glossy flavor!

FAQs

Can I use boneless, skinless chicken for this recipe?

Absolutely! Boneless, skinless chicken thighs or breasts work well with Cider-Glazed Chicken with Roasted Fall Vegetables. Just watch the cooking time—reduce by about 10 minutes so the chicken doesn’t dry out.

What other vegetables can I use?

The beauty of this recipe is its flexibility. Try swapping in parsnips, sweet potatoes, delicata squash, or even apple slices for a fresh twist on the classic Cider-Glazed Chicken with Roasted Fall Vegetables.

Is this recipe gluten-free?

Yes, with certified gluten-free Dijon mustard and apple cider vinegar, this dish is naturally gluten-free. Always check your condiments if you or your guests are sensitive.

Can I make the cider glaze ahead of time?

You sure can! The glaze can be cooked up a day ahead and stored in a jar in the fridge. Warm it gently before brushing over the chicken and veggies to refresh its pourable consistency.

How do I double the recipe for a crowd?

It’s easy! Double all the ingredients for both the chicken and the glaze, and use two sheet pans for roasting vegetables. Sear the chicken in batches, then follow the same steps. Everyone gets plenty of Cider-Glazed Chicken with Roasted Fall Vegetables!

Final Thoughts

There’s just something magical about coming together over a meal like Cider-Glazed Chicken with Roasted Fall Vegetables. With its delicious glaze, perfectly roasted vegetables, and easy sheet-pan method, this recipe is guaranteed to warm up any autumn night. Don’t wait for a special occasion—grab those beautiful seasonal veggies and give it a try!