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Apple Cider Chicken Thighs With Sweet Potatoes

Apple Cider Chicken Thighs and roasted Sweet Potatoes marinated in a delicious mixture of thyme, paprika, and Dijon mustard. Try this easy fall recipe tonight and enjoy with your loved ones!

Fall flavors come together in this mouthwatering dish, where tender chicken thighs are marinated in a tangy apple cider mixture and roasted to perfection with sweet potatoes, onions, and garlic.

The result is a comforting, flavorful meal that’s sure to become a seasonal staple.

Ready Time

1 hrs 30 mins


8 servings


  • 2 pounds bone-in, skin-on chicken thighs
  • 2 large sweet potatoes, peeled and cubed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup apple cider
  • 1/4 cup chopped fresh parsley


Preheat your oven to 425°F (220°C).

Line a large baking sheet with aluminum foil or parchment paper, and set it aside for later.

In a large bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, thyme, paprika, salt, and black pepper.

Add the chopped onion and minced garlic to the bowl and mix until they’re well coated with the marinade.

Add the chicken thighs to the bowl, making sure they’re fully coated with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.

Arrange the sweet potato cubes in a single layer on the prepared baking sheet.

Drizzle with a little bit of olive oil and sprinkle with salt and pepper to taste.

Toss to coat evenly.

Arrange the marinated chicken thighs on top of the sweet potatoes, leaving a little space between each piece.

Pour the apple cider into the baking dish, making sure the chicken is not submerged in the liquid.

Roast the chicken and sweet potatoes in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

While the chicken is roasting, sprinkle the chopped parsley over the top of the dish.

Remove from the oven and let it rest for 5-10 minutes before serving.

Serve hot and enjoy with your loved ones!


Make sure to adjust the amount of garlic to your taste, as some people prefer a stronger or milder flavor.

Use high-quality apple cider for the best flavor, as it will make a big difference in the overall taste of the dish.

Don’t overcrowd the baking sheet, as this can prevent the sweet potatoes and chicken from cooking evenly.

If necessary, cook them in batches.

You can prepare the marinade ahead of time and store it in the fridge for up to 3 days.

If you prefer a crisper skin on your chicken, pat it dry with paper towels before roasting.

To make this recipe more substantial, serve with a side of steamed vegetables or a green salad.

You can also use chicken breasts if you prefer, but adjust the cooking time accordingly.

This recipe is perfect for a large gathering or event, as it serves 8 people generously.

Nutrional Value

  • Calories: 430
  • Protein: 34g
  • Fat: 24g
  • Saturated Fat: 4.5g
  • Cholesterol: 80mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 450mg
  • Potassium: 540mg
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 40% of the DV
  • Calcium: 4% of the DV
  • Iron: 15% of the DV
Apple Cider Chicken Thighs With Sweet Potatoes
Apple Cider Chicken Thighs With Sweet Potatoes

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