Sheet Pan Maple Apple Chicken + Veggies
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Sheet Pan Maple Apple Chicken + Veggies
This Sheet Pan Maple Apple Chicken + Veggies is the ultimate cozy fall dinner, featuring juicy herb-seasoned roasted chicken, tender apples, crispy baby potatoes, Brussels sprouts, and broccolini—all finished with a sweet and savory maple apple cider glaze. Made with pure maple syrup, fresh apples, apple cider, thyme, warm spices, and plenty of savory herbs, every bite is packed with comforting autumn flavor. Dairy-free, Gluten-free, + Make Ahead Options!
There’s something about apples, maple, and roasted chicken that just feels like fall on a plate. This Sheet Pan Maple Apple Chicken + Veggies brings all those cozy flavors together with juicy herb-seasoned chicken, tender roasted apples, crispy potatoes, caramelized Brussels sprouts, and broccolini for a hearty dinner the whole family can dig into.
The chicken is seasoned with a savory blend of smoked paprika, garlic, herbs, and just a touch of cinnamon, then roasted with fresh apples, chicken stock, and pure maple syrup. Keeping the seasoning savory is key—it balances the natural sweetness of the apples and maple so you get that perfect sweet, smoky, herby, and savory combination in every bite. If this is up your alley, then you'll love this Braised Apple Cider BBQ Beef Pot Roast, Baked Apple Honey Dijon Chicken Breasts, Southern Baked Maple Citrus Chicken Legs, or this Sheet Pan Garlic Herb Salmon, Lobster, + Veggies.
But the real finishing touch is the homemade Maple Apple Cider Glaze. Roasted apples are simmered with butter, pure maple syrup, apple cider, fresh thyme, cinnamon, and allspice until everything transforms into a glossy, flavor-packed sauce for spooning over the chicken. Paired with all those roasted veggies, it's the kind of cozy fall chicken dinner that feels special enough for Sunday dinner but simple enough to add to the weeknight rotation.
Whether you're looking for an easy sheet pan chicken dinner, a new way to cook chicken and apples, or a hearty meal for fall, this recipe brings everything together in one delicious dinner. The chicken roasts until beautifully golden while the vegetables caramelize around the edges, then everything gets drizzled with a buttery maple apple glaze for the perfect balance of sweet, savory, smoky, and herby flavors.
Why You'll Love This Maple Apple Chicken
- A Complete Dinner. You've got protein, potatoes, green vegetables, and fruit all in one hearty recipe, so there's no need to plan a long list of sides.
- Made for Fall. Apples, pure maple syrup, apple cider, cinnamon, allspice, thyme, Brussels sprouts, and roasted potatoes bring some of the best cozy fall flavors together in one meal.
- Sweet + Savory. This isn't an overly sweet chicken recipe. Savory herbs, garlic, onion, smoked paprika, chicken stock, and roasted vegetables balance the sweetness of the apples and maple syrup.
- That Maple Apple Glaze!. The real finishing touch is the maple apple cider glaze. Butter, maple syrup, cider, cooked apples, thyme, cinnamon, and allspice cook into a glossy sauce that's perfect for spooning over the roasted chicken and veggies.
- Easily Customizable. While I love using half chickens, you can make this recipe with chicken thighs, drumsticks, wings, or breasts. Just remember that cooking times will vary depending on the cut.
- Plenty of Veggies. Baby potatoes, Brussels sprouts, and broccolini turn this chicken into a colorful, satisfying dinner.
- Great for Feeding a Family. Two half chickens plus all those roasted vegetables create a generous meal that's perfect for Sunday dinner, family meals, or entertaining.
Jump to:
- Why You'll Love This Maple Apple Chicken
- The Best Apples for Maple Apple Chicken
- How to Make Sheet Pan Maple Apple Chicken + Veggies
- Ingredients
- Easy Ingredient Swaps + Variations
- The Best Chicken to Use for Sheet Pan Maple Apple Chicken
- Tips for the Best Sheet Pan Chicken + Veggies
- The Best Veggies for Maple Apple Chicken
- Common Q + A's for this Sheet Pan Maple Apple Chicken + Veggies Recipe
- More Favorite Chicken Recipes
- MADE OUR RECIPE(S)?
- Sheet Pan Maple Apple Chicken + Veggies
The Best Apples for Maple Apple Chicken
For this recipe, look for apples that offer plenty of flavor while holding up relatively well during roasting.
Honeycrisp is my favorite all-around choice because it's crisp, juicy, and sweet-tart.
Granny Smith brings more acidity, making it especially useful for balancing maple syrup.
Pink Lady has a lovely sweet-tart flavor and good structure for cooking.
Braeburn offers a complex, slightly spiced apple flavor that works beautifully with thyme, cinnamon, and maple.
Fuji is a sweeter choice for anyone who wants the maple-apple flavor to really shine.
For my favorite combination, use one Honeycrisp + one Granny Smith. You'll get sweetness from the Honeycrisp and tartness from the Granny Smith for a more balanced sauce.
How to Make Sheet Pan Maple Apple Chicken + Veggies
Start by coating the chicken with olive oil and generously seasoning it with the smoked paprika, garlic, onion, dried herbs, cinnamon, salt, and pepper. Arrange the chicken with the sliced apples, then add the chicken stock and maple syrup before roasting.
Season the potatoes and Brussels sprouts with olive oil and the savory spice blend and arrange them for roasting, giving everything enough room to caramelize rather than steam. Because broccolini cooks much faster than potatoes, Brussels sprouts, and half chickens, add it later in the roasting process so it stays tender with lightly crisp edges instead of becoming overcooked.
While everything finishes roasting, make the maple apple glaze. Melt the butter and combine it with maple syrup, apple cider, the cooked apple slices, fresh thyme, cinnamon, and allspice. Stir in the cornstarch slurry and gently simmer until the sauce becomes glossy and thick enough to coat a spoon.
Once the chicken is fully cooked and beautifully golden, let it rest briefly before serving. Spoon or brush that warm maple apple glaze over the chicken and serve it alongside the roasted potatoes, Brussels sprouts, broccolini, and apples.
Ingredients
- Half Chickens. Using two half chickens gives you a combination of white and dark meat while still allowing plenty of surface area for seasoning and browning. You can also use chicken breasts, thighs, drumsticks, or wings. Since these cuts vary considerably in size and thickness, adjust the cooking time accordingly and cook chicken to a safe internal temperature.
- Extra Virgin Olive Oil. Olive oil helps the seasonings adhere to the chicken while encouraging beautiful browning as it roasts.
- Seasonings + Herbs. This savory herb blend is important because it creates contrast against the sweeter maple and apple flavors.
- Fresh Apples. Apples soften and caramelize as they cook alongside the chicken, absorbing some of those savory pan juices while adding natural sweetness. Choose an apple that can stand up to roasting, such as Honeycrisp, Pink Lady, Braeburn, Fuji, or Granny Smith.
- Chicken Stock. Chicken stock adds moisture and savory flavor while helping create flavorful pan juices.
- Pure Maple Syrup. Real maple syrup brings rich caramel-like sweetness that pairs beautifully with apples, herbs, smoked paprika, and roasted chicken.
- Baby or Creamer Potatoes. Small potatoes become wonderfully creamy inside with golden roasted edges.
- Brussels Sprouts. Brussels sprouts are one of my favorite fall vegetables for this recipe. Roasting brings out their natural sweetness while creating crisp, caramelized edges.
- Broccolini. You can substitute broccoli florets or asparagus if preferred.
- Unsalted Butter. Butter creates a rich base for the glaze and gives it that silky, glossy finish.
- Apple Cider. Apple cider adds concentrated apple flavor along with enough acidity to help balance the maple syrup.
- Cooked Apples. Don't let those delicious roasted apples go to waste! Adding the cooked apple slices to the glaze carries their flavor—and some of those savory roasting juices—into the sauce.
- Fresh Thyme. Fresh thyme gives the glaze an aromatic, savory note that keeps the maple and apple combination from becoming one-dimensional.
- Cinnamon + Allspice. These warming spices reinforce the fall flavors without overpowering the savory chicken.
- Cornstarch Slurry. A mixture of cornstarch and water thickens the sauce into a glossy glaze that's perfect for spooning or brushing over the chicken.
Easy Ingredient Swaps + Variations
Don't have half chickens? Try bone-in chicken thighs, drumsticks, wings, or chicken breasts. Just adjust the roasting time to suit the cut you're using.
You can also change up the vegetables depending on what you have. Try sweet potatoes, carrots, butternut squash, broccoli, asparagus, green beans, or cauliflower.
For even more fall flavor, swap some of the baby potatoes for cubed sweet potatoes or butternut squash.
And if you like a little heat with your sweet-and-savory dishes, add a pinch of cayenne or red pepper flakes to either the chicken seasoning or maple apple glaze.
The Best Chicken to Use for Sheet Pan Maple Apple Chicken
One of the best things about this recipe is that the maple + apple + herb flavor combination works with almost any chicken cut. The biggest difference will be cooking time.
Half Chicken — My Top Pick
This is my favorite for the full recipe.
A half chicken gives you both white and dark meat, creates a beautiful presentation, and is substantial enough for a cozy Sunday-style dinner.
Keeping the skin on also gives you a golden exterior that tastes incredible with the maple apple glaze.
Bone-In, Skin-On Chicken Thighs
Best easy alternative.
Chicken thighs are juicy, flavorful, and forgiving. The richer dark meat pairs particularly well with sweet maple, apples, thyme, and smoked paprika.
They're also an excellent choice if you want a slightly quicker sheet pan dinner.
Chicken Drumsticks
Drumsticks are affordable, family-friendly, and great for roasting. Their dark meat stays juicy and works beautifully with the glaze.
Chicken Leg Quarters
Leg quarters give you the richness of both the thigh and drumstick and work especially well for a hearty fall dinner.
Chicken Wings
Turn the same flavors into Maple Apple Chicken Wings for a fun variation. Wings cook much faster than half chickens, so you'll need to adjust the vegetable timing accordingly.
Chicken Breasts
Chicken breasts can work, but because they're leaner, you'll want to monitor them carefully to prevent overcooking.
Bone-in, skin-on breasts are generally better suited to longer roasting than small boneless breasts.
Boneless Chicken Thighs
For an easy weeknight version, boneless thighs are another great option. They cook quickly and remain juicy, but you'll likely need to start the potatoes before adding the chicken.
My top three choices: Half chicken for the full experience, bone-in thighs for convenience, and drumsticks for an easy family dinner.
Tips for the Best Sheet Pan Chicken + Veggies
Don't Crowd the Pan
Give the chicken and vegetables enough room to roast. When everything is packed too tightly together, moisture becomes trapped and the ingredients are more likely to steam instead of developing those delicious browned edges.
If necessary, use two sheet pans rather than squeezing everything onto one.
Give the Potatoes a Head Start
Potatoes typically need more cooking time than delicate vegetables such as broccolini. Cut them into similarly sized pieces and give them enough time to become tender all the way through.
Add Broccolini Later
Broccolini cooks relatively quickly. Adding it toward the end helps preserve its texture and prevents burnt florets.
Keep the Brussels Sprouts Cut-Side Down
Whenever possible, place the Brussels sprouts with their cut sides against the pan. That direct contact helps develop deeply caramelized edges.
Pat the Chicken Dry
Before seasoning, pat the chicken dry with paper towels. Removing excess surface moisture encourages better browning.
Use a Meat Thermometer
Different chicken cuts—and even different-sized half chickens—can cook at different rates. Rather than relying only on time, use an instant-read thermometer to verify doneness. Poultry should reach at least 165°F (74°C) in the thickest part without touching bone.
Let the Chicken Rest
Give the roasted chicken a short rest before cutting into it. This also gives you the perfect window to finish your maple apple glaze.
Don't Overcook the Glaze
Once you've added the cornstarch slurry, the sauce should thicken fairly quickly. Simmer just until it reaches a glossy, spoonable consistency.
Taste Before Serving
Apples and maple syrup vary in sweetness. Taste the finished glaze and adjust as needed—a little salt or acidity can help if your particular batch tastes sweeter than you'd like.
The Best Veggies for Maple Apple Chicken
The sweet-savory flavors in this recipe pair especially well with earthy root vegetables and hearty fall vegetables.
Baby Potatoes
My favorite starch for this recipe.
Baby, creamer, Yukon Gold, and red potatoes develop crispy edges while staying creamy inside.
Brussels Sprouts
Brussels sprouts were practically made for maple. Roasting caramelizes them and brings out their natural sweetness while their earthy flavor balances the glaze.
Broccolini
Broccolini brings freshness and a slightly bitter, earthy contrast to the sweeter elements of the meal.
Sweet Potatoes
Swap some or all of the baby potatoes for sweet potatoes for even more autumn flavor. Cut them into evenly sized pieces so they roast consistently.
Butternut Squash
Maple + apple + butternut squash is another delicious fall combination. Its subtle sweetness works beautifully with the smoky seasonings.
Carrots
Roasted carrots become naturally sweet and caramelized, making them an easy addition.
Broccoli
Regular broccoli florets are an easy substitute for broccolini. Add them later in the cooking process so they don't become overly soft.
Cauliflower
Cauliflower is a great neutral vegetable that soaks up the savory seasonings and gets deliciously caramelized.
Green Beans
Green beans add freshness and color. Like broccolini, they're best added later because they cook relatively quickly.
Asparagus
Asparagus works particularly well when making this recipe outside of fall. Add it toward the end of roasting.
Red Onion
Thick wedges of red onion become sweet and caramelized in the oven and complement the apple-maple flavors beautifully.
My Favorite Veggie Combinations
For the ultimate fall version, try baby potatoes + Brussels sprouts + butternut squash.
For something lighter, use Brussels sprouts + broccolini + carrots.
And for a colorful family dinner, try baby potatoes + broccoli + carrots + red onion.
Common Q + A's for this Sheet Pan Maple Apple Chicken + Veggies Recipe
Absolutely! Bone-in, skin-on chicken thighs are one of my favorite substitutes. They'll cook faster than half chickens, so adjust the roasting time accordingly and use a meat thermometer to check for doneness.
Yes. Bone-in or boneless chicken breasts can work, but breasts are leaner and easier to overcook. Their cooking time will depend heavily on their size and whether they're bone-in.
Definitely! Try sweet potatoes, butternut squash, carrots, broccoli, cauliflower, green beans, asparagus, or red onion. Just remember that softer vegetables should be added later than dense root vegetables.
I recommend apples that balance sweetness and acidity while holding up relatively well to cooking, including Honeycrisp, Granny Smith, Pink Lady, and Braeburn.
My favorite combination is Honeycrisp + Granny Smith.
Yes, although the flavor won't be quite as concentrated. Apple cider generally has a deeper apple flavor, while apple juice tends to be sweeter and lighter.
Yes! The only dairy ingredient is the butter in the glaze. Replace it with your favorite dairy-free butter to make the recipe dairy-free.
The main ingredients are naturally gluten-free, but always check your chicken stock, spices, and other packaged ingredients for gluten-containing additives or cross-contact if you're cooking for someone who requires a strictly gluten-free meal.
Yes. You can allow the sauce to simmer and reduce naturally until it reaches your desired consistency. Keep in mind that this will take longer and produce a slightly different consistency than a cornstarch-thickened glaze.
Arrowroot starch can also be used as an alternative thickener.
The pan may be overcrowded, the vegetables may contain excess moisture, or there may be too much liquid around them.
For better browning, spread the vegetables in a single layer with some space between them. If necessary, roast the chicken and vegetables on separate sheet pans.
If the glaze thickens more than you'd like, gradually whisk in a little apple cider or chicken stock until it reaches your preferred consistency.
Allow it to simmer a little longer or add a small amount of additional cornstarch slurry. Remember that the glaze will also thicken slightly as it cools.
Yes! You can chop many of the vegetables and prepare your seasoning mixture ahead of time. The maple apple glaze can also be prepared separately and gently reheated before serving.
For the best texture, I recommend roasting the chicken and vegetables closer to serving time.
Store the cooled chicken and vegetables in airtight containers in the refrigerator for about 3–4 days. Keep extra maple apple glaze separately when possible and reheat it gently before serving.
For the best texture, reheat the chicken and vegetables in the oven or air fryer until warmed through. This helps restore some of the roasted texture that can be lost in the refrigerator.
Warm the maple apple glaze separately and spoon it over everything just before serving.
More Favorite Chicken Recipes
If you thoroughly enjoyed this Sheet Pan Maple Apple Chicken + Veggies recipe, don't forget to add these delicious creations to your "must-make" list:
- Curry Chicken Roti
- Takeout Orange Chicken
- Creamy Blackened Chicken with Tortellini
- Chicken Parmesan with Vodka Sauce
- Southern Chicken and Waffles
- Nourishing Jamaican Chicken Soup
- Spicy Chili Garlic Ramen with Chicken + Veggies
- One Pot Creamy Cajun Chicken Orzo
- Spicy Butter Chicken Recipe
- Weeknight Creamy Chicken Alfredo
- Nourishing Homemade Chicken Ramen
- Creamy Lemon Parmesan Chicken
- The Best Chicken Recipes for the Family
- Authentic Baked Jamaican Jerk Chicken
- Flaky Jamaican Curry Chicken Patties
- Hot Honey Baked Chicken Breasts
- Baked Jamaican Jerk Chicken Wings
- Creamy Winter Lemon Chicken Gnocchi Soup
MADE OUR RECIPE(S)?
If you tried my Sheet Pan Maple Apple Chicken + Veggies or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Sheet Pan Maple Apple Chicken + Veggies
Ingredients
CHICKEN:
- 2 half chickens (You can also use drumsticks, breasts, or wings, if preferred; Cooking times will vary)
- ½ cup pure maple syrup
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon ground cinnamon
- 2 apples, sliced (You can leave the skin on; See Blog Post for best types of apples)
- 1 cup organic chicken stock
VEGGIES:
- 1 lb. baby or creamer potatoes, halved (You can leave the skin on, if desired)
- 2 cups baby Brussels Sprouts, halved
- handful broccolini, stems trimmed (You can also use broccoli florets or asparagus)
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
MAPLE APPLE GLAZE:
- 2 Tbsps unsalted butter
- 1 cup pure maple syrup
- ¼ cup apple cider, homemade or store-bought
- cooked sliced apples
- 3 fresh thyme sprigs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 tablespoon cornstarch + 2 Tbsps water
Instructions
MARINATE + SEASON THE CHICKEN:
- Preheat the oven to 375 degrees Fahrenheit and prepare a standard large baking sheet or baking griddle by lining it with parchment paper or foil if needed.
- In a large bowl, add your freshly cleaned + rinsed half chicken along with the olive oil, maple syrup, salt, black pepper, smoked paprika, garlic powder, onion powder, parsley, thyme, oregano, basil, and cinnamon, mixing everything together until chicken is fully coated. OPTION: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BAKE THE CHICKEN + POTATOES:
- Add both seasoned half chickens (side by side) onto prepared baking sheet, leaving a bit of room in between each one.
- Add the potatoes and sliced apples in between the chicken and pour the maple syrup-olive oil mixture/marinade on the chicken and the chicken stock around everything.
- Bake everything for 35-40 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: In the last 15 minutes or so, you'll want to add the glaze and other veggies!
TO MAKE THE MAPLE APPLE GLAZE + BAKE REMAINING VEGGIES:
- Preheat the oven to 400 degrees Fahrenheit for the remaining baking time.
- Remove the sheet pan from oven and scoop a bit of the cooked apples out for the glaze. Then add remaining veggies: Brussels sprouts and broccolini, placing them in between the chicken and potatoes and drizzle with olive oil and the seasonings: salt, black pepper, smoked paprika, garlic powder, onion powder, and oregano until veggies are coated.
- In a saucepan over medium-high heat, Add the butter. Once melted, add the maple syrup, apple cider, cooked sliced apples (from the chicken on the baking sheet), cinnamon, allspice, thyme sprigs, and cornstarch mixture, bringing everything to a boil. Reduce the heat to medium-low and let it cook through for 1-2 minutes, stirring everything together until sauce becomes smooth and thickened a bit. Remove from heat.
- Generously spoon the homemade maple apple glaze atop the chicken and any other veggies until completely covered. NOTE: You can save a small amount of glaze for garnish, if desired.
- Let everything bake for another 15 minutes or so or until the glaze "bakes onto" the chicken and becomes nicely caramelized and all of the veggies are tender and a bit charred.
- Remove from oven and let everything cool slightly. Spoon on remaining maple apple glaze and serve immediately with your favorite side of salad, pasta, basmati rice, brown rice, mashed potatoes, etc. if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Store the cooled chicken and vegetables in airtight containers in the refrigerator for about 3–4 days. Keep extra maple apple glaze separately when possible and reheat it gently before serving. REHEAT: For the best texture, reheat the chicken and vegetables in the oven or air fryer until warmed through. This helps restore some of the roasted texture that can be lost in the refrigerator. Warm the maple apple glaze separately and spoon it over everything just before serving.
- SPICES/HERBS: If desired, you can reduce the amount of seasoning used slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- MAKE AHEAD + OTHER OPTIONS: See FAQ section!
Nutrition
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When marinating chicken over night or hours ahead do you add the apples?
Hi Janay! You can add the apples for the full flavor (discard when ready to cook) and then chop fresh apples to roast with everything on the day of. 🙂
Hello !! I absolutely love your recipes and have been making them for my family since 2020!!
My question is for the nutritional value, would we divide the nutriónal value by the serving size to accurately track macros ?
Excited to see more low cal / high protein options, you are amazing ! God bless
Hi Yanire! OMG! I'm so honored that you've enjoyed my recipes since then! Also, yes, you would divide the value per serving for the best accuracy! I really hope that you continue to enjoy! 🙂
love it, how long do you usually marinate your chicken btw?
Hi Cam! I'm so glad that you love it! I usually try marinating my chicken in the fridge for at-least an hour, but preferably overnight. 🙂
Love this recipe. It's like a fall version of BBQ chicken without all the mess. Great combo of flavors. Thank you for creating and sharing with us!
Hi Sue! I'm so glad that you enjoyed this! It's definitely one of my faves for the Fall season! 🙂
I’m vegan so I did not have any chicken but I did try the veggies and they were good! I added Brussel sprouts, potatoes, broccoli, carrots, cauliflower and the corn and my family loved it
Hi! How many apple do we add to the sheet pan? It doesn’t say
Hi Sarah! So sorry for this missing that out! You can add 1-2 apples, sliced depending on how much extra apple flavor preferred! 🙂