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
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika
• 1 medium delicata squash, (about 1 pound) seeded, sliced 1/4″ thick
• 4 large shallots, (about 1/2 pound) peeled cut into large 1″ slices
• Apple Cider Glaze 3/4 cup fresh apple cider
• 1/2 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.