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Delicious Sheet Pan Chicken & Vegetables with Apple Cider Glaze

Delicious Sheet Pan Chicken & Vegetables with Apple Cider Glaze

Sometimes I’m craving One Pan Cooking!
Chicken, Delicata Squash Rings and Shallots roast in the oven and produces a delicious simple dinner.

Make the Apple Cider Glaze on the stovetop as the sheet pan cooks.
In the style of French Chicken Normandy… this is a genius sauce… easy too!

Sheet Pan cooking is simple because the ingredients are tossed together and then simply roasted. Succulent, never dry.

Delicious Sheet Pan Chicken & Vegetables with Apple Cider Glaze

Ingredients

Sheet Pan Chicken & Vegetables
8 large in-bone chicken thighs, 4 pounds, trimmed of excess fat

1 cup fresh apple cider*

2 tablespoons extra virgin olive oil

¾ teaspoon sea salt

¼ teaspoon freshly cracked black pepper

½ teaspoon smoked paprika

1 medium delicata squash, (about 1 pound) seeded, sliced ¼″ thick

4 large shallots, (about ½ pound) peeled cut into large 1″ slices

Apple Cider Glaze
¾ cup fresh apple cider

½ cup chicken broth, preferably homemade

1 large clove garlic, peeled, cut into 4 pieces

1 tablespoon raw honey

1 cinnamon stick

3 sprigs fresh thyme

1 pinch hot pepper flakes

1 tablespoon Calvados (French Apple Brandy)

2 tablespoons coconut cream** (the thick part of coconut milk)

Instructions

1

Marinate the Chicken for extra flavor:
Clean and dry chicken. Add to a large bowl to hold, add 1 cup of fresh apple cider; cover and refrigerate 4 hours, can refrigerate up to 8 hours.

2

Take the chicken out of the refrigerator 30 minutes before proceeding.
Preheat oven to 425 degrees.

3

Add all to the Sheet Pan:
Drain chicken from the juice, pat dry, discard the marinated juice. 

4

Add chicken to large sheet pan; 17″ x 13″ skin side down. Sprinkle with some salt & pepper, brush with some olive oil.
Turn over, add the delicata squash rings and shallots between the chicken.
Season the chicken and vegetables with the remaining salt & pepper.
Sprinkle the smoked paprika over the chicken skin and rub in.
Brush all with the remaining olive oil.

5

Place in the oven and cook until the vegetables have caramelized and the chicken is very golden and cooked through. Check the doneness with a meat thermometer – 165 degrees.
Mine were perfectly cooked in 40 minutes.

The timing will depend on the size of the in-bone chicken thighs – larger ones can take a few more minutes to cook, smaller ones; a few minutes less.

6

While the chicken cooks make
Apple Cider Glaze:
Add the first 8 ingredients (apple cider through chili flakes) to a non-reactive 1 quart pot.
Bring to a boil, then reduce to a simmer until it reduces by half.
Remove the solids with a slotted spoon and discard.
Add the coconut cream and bring to a boil, then turn down and simmer a few minutes until thickened nicely.

7

Bring to a boil, then reduce to a simmer until it reduces by half.

8

Remove the solids with a slotted spoon and discard.

9

Add the coconut cream and bring to a boil, then turn down and simmer a few minutes until thickened nicely.

10

To Serve:
Remove chicken and veggies to individual plates with some delicious pan juices.
Top with the Apple Cider Glaze.
Garnish if you like with fresh thyme sprigs and a sprinkling of thyme leaves.

Tip:
Do not cut the shallots into small pieces, they will burn. Depending on size, cut medium one’s in half, and large ones in quarters.

To seed a delicate squash for rings:
Cut in half vertically. Take a small spoon and scoop out and discard the seeds,
now slice into rings.

*Fresh Apple Cider:
Choose one with one ingredient: Apple Juice, free of preservatives.
Many contain ascorbic acid, potassium sorbate or natural flavors.

**Coconut Cream:
This is not Coco Lopez! Trader Joe’s sells a nice organic coconut cream in a can.
Otherwise – simple use the cream from any can of coconut milk – refrigerate the can; the cream and milk will separate.

Please see Blog for many step-by-step photos and more information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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