Delicious Sheet-Pan Chicken & Vegetables with Apple Cider Glaze
Oct 22, 2020, Updated Sep 25, 2025
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. You will love this Sheet-Pan Style 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
Simple Vegetables – chunks of Shallots and slices of Delicata Squash
Sheet Pan cooking is simple because the ingredients are tossed together and then simply roasted.
So, for weeknights – Sheet Pan cooking is so popular with a one pan clean up. Yet, I’ve created this reduction sauce as another layer of flavor. So guys – a two pan clean-up!
Apple Cider Glaze:
Fresh apple cider, chicken broth, garlic, raw honey, cinnamon stick, fresh thyme sprigs, chili flakes, Calvados and coconut cream
To make this Delicious Reduced Apple Cider Glaze:
Add all to a pot except coconut cream. Reduce by half. Remove solids. Add coconut cream and reduce until nicely thickened.
Save time- make the Glaze as the chicken roasted in the oven!
Reduce by half, then whisk in a small amount of Coconut Cream – and voilà!
This typical sauce uses heavy cream; I love the lightness and complementary flavor of the coconut cream.
Add some pan juices and top with the wonderful Apple Cider Glaze… fresh thyme is a nice addition.
I’ve created this awesome sauce in the style of sauce in Chicken Normandy – yet mine is deliciously dairy-free.
Notes:
How to cook all together on a Sheet Pan:
- There are some considerations to understand so all the morsels of food on the pan cook correctly and evenly.
- The size of the ingredients matter, if the veggies are cut too small they will burn; too large – they will not cook through properly.
- I have used large in-bone chicken thighs, so I cut the delicata squash into 1/4 in circles, and the shallots in large slices, 1 inch thick. Perfect.
- The dish creates a wonderful sticky natural juice underneath – it’s never dry, but juicy.
- Drizzle with the Apple Cider reduction ~ it’s beautifully balanced with aromatics, Apple Brandy and enriched with Coconut Cream.
I love this sauce so much, I’m planning on using it for my left over turkey after Thanksgiving!
Lovely fall flavors all cooked together – give Sheet Pan cooking a try!
Karen
Also SEE: Karen’s Fall-Winter Sensational Squash Recipes
Delicious Sheet Pan Chicken & Vegetables with Apple Cider Glaze
Equipment
- 1 large rimmed sheet pan; 17″ x 13″
- 1 quart non reactive pot
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 garlic clove, peeled, cut into 4 pieces
- 1 tablespoon raw honey
- 1 whole cinnamon stick
- 3 sprigs fresh thyme
- 1 pinch chili pepper flakes
- 1 tablespoon Calvados, French Apple Brandy
- 2 tablespoons coconut cream**, the thick part of coconut milk
Instructions
- 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.
- Take the chicken out of the refrigerator 30 minutes before proceeding. Preheat oven to 425 degrees.
- Drain chicken from the juice, pat dry, discard the marinated juice.
Add all to the Sheet Pan:
- Add chicken to large rimmed sheet pan; 17″ x 13″ skin side down. Sprinkle with some salt & pepper, brush 1 T. 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 1T. olive oil.
- 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.
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.
- 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.
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.
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
