Herb Roasted Mushroom Apple Chicken

Sheet-pan roasting keeps weeknight dinners simple and golden. This herb-roasted chicken pairs bone-in thighs with cremini mushrooms and firm apples, finished with rosemary, thyme, and a touch of Dijon for savory-sweet depth.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 520 cal
• 34g protein
• 22g carbs
• 33g fat
• 3g fiber

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Ingredients

• 4 (about 2 lb) bone-in skin-on chicken thighs
• 12 oz cremini mushrooms
• 2 large firm apples
• 1 medium red onion
• 4 garlic cloves
• 2 Tbsp chopped fresh rosemary
• 1 Tbsp fresh thyme leaves
• 1 Tbsp chopped fresh sage
• 1/4 cup olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 for finishing lemon
• 2 Tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels so the skin will crisp. In a small bowl, whisk together most of the olive oil, Dijon, apple cider vinegar, chopped rosemary, thyme, sage, smoked paprika, salt, and pepper to make a loose herb paste.
2. 2Place the chicken on a large rimmed sheet pan. Rub the herb paste all over the thighs, working some under the skin where possible. Let them sit at room temperature while you prep the produce, about 10 minutes.
3. 3Halve the mushrooms if large; leave smaller ones whole. Core the apples and cut into thick wedges. Cut the red onion into wedges through the root so the layers stay together. Smash the garlic cloves lightly and leave the skins on for roasting.
4. 4Toss the mushrooms, apple wedges, onion, and garlic on the sheet pan the chicken with the remaining olive oil and a pinch more salt and pepper. Spread everything into a single layer so nothing steams.
5. 5Roast on the middle rack for 25 minutes. Carefully flip the apple and onion pieces and stir the mushrooms. Continue roasting another 15 to 20 minutes, until the chicken skin is deep golden and crisp, the internal temperature at the thickest part reaches 175°F, and the apples and mushrooms are caramelized at the edges.
6. 6If the chicken skin needs extra color, switch to broil for 1 to 2 minutes at the end, watching constantly. Remove the pan from the oven and let the chicken rest 5 minutes on the pan so the juices redistribute.
7. 7Squeeze fresh lemon over everything and scatter with parsley. Serve each thigh with a generous scoop of the roasted mushrooms, apples, and onion straight from the pan, spooning the herby pan juices over the top.