Name: Cider-Glazed Chicken with Roasted Fall Vegetables Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (or breasts); 2 tbsp olive oil; Salt and pepper, to taste; 1 cup apple cider; 2 tbsp Dijon mustard; 2 tbsp honey or maple syrup; 1 tbsp apple cider vinegar; 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 2 cups butternut squash, cubed; 2 cups Brussels sprouts, halved; 2 medium carrots, sliced; 1 red onion, cut into wedges; 2 tbsp olive oil; Salt and pepper, to taste; 1 tsp fresh rosemary or thyme

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If you’re searching for the very essence of cool weather comfort in a single pan, look no further than Cider-Glazed Chicken with Roasted Fall Vegetables. Picture juicy, golden-skinned chicken coated with a luscious apple cider glaze, nestled on a bed of caramelized butternut squash, crisp-tender Brussels sprouts, sweet carrots, and jewel-toned red onions. Every forkful bursts with the colors, flavors, and cozy aromas of autumn. This dish isn’t just dinner; it’s an invitation to gather, savor, and celebrate the season’s best at your table.

Cider-Glazed Chicken with Roasted Fall Vegetables Recipe

Ingredients You’ll Need

It’s incredible how a handful of simple, well-chosen seasonal ingredients come together to make Cider-Glazed Chicken with Roasted Fall Vegetables so memorable. Each one brings something special, whether it’s sweetness, savoriness, aromatic depth, or a pop of color, ensuring you get big flavor in every single bite.

Chicken thighs (bone-in, skin-on): These offer juicy, flavorful meat and give that irresistible crispy skin.
Olive oil: Provides a golden finish when roasting and helps everything crisp up beautifully.
Salt and pepper: Enhances the flavors of both the chicken and veggies—don’t be shy when seasoning!
Apple cider: The base of the glaze, apple cider brings natural sweetness and a hint of fruitiness that’s key to this dish.
Dijon mustard: Adds tang and depth to the glaze, balancing the sweetness of the cider.
Honey or maple syrup: Lends a gentle sweetness and gorgeous caramelization to the glaze.
Apple cider vinegar: Brightens the glaze with a touch of acidity to balance everything out.
Garlic (minced): Infuses the glaze and veggies with a warm, aromatic kick.
Fresh thyme leaves: Adds woodsy, herby notes that marry perfectly with fall veggies and chicken alike.
Butternut squash (cubed): Roasts to sweet, tender perfection—classic fall comfort food.
Brussels sprouts (halved): Bring earthy flavor and beautiful caramelized edges from roasting.
Carrots (sliced): Add color, natural sweetness, and a satisfying bite.
Red onion (cut into wedges): Roasts to mellow sweetness and gives a burst of color to the pan.
Fresh rosemary or thyme: For extra herbal aroma and that just-picked fall flavor.

How to Make

Step 1: Roast the Fall Vegetables

Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper for easy cleanup. Toss your butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, pepper, and a sprinkle of fresh rosemary or thyme. Spread them out evenly (giving them space helps everything caramelize instead of steam) and let them roast for 20 minutes until they just start to soften and their edges turn golden.

Step 2: Sear the Chicken

While the vegetables are working their magic in the oven, season those gorgeous chicken thighs with plenty of salt and pepper. Heat a generous slick of olive oil in a skillet over medium-high heat, then add the chicken skin-side down. Let them sizzle undisturbed for about 5 minutes per side until the skin is beautifully golden and crisp. This step not only creates flavor, it gives you the perfect canvas for that cider glaze.

Step 3: Make the Apple Cider Glaze

Don’t wipe out the skillet! Lower the heat and pour in the apple cider, then stir in Dijon mustard, honey or maple syrup, apple cider vinegar, minced garlic, and fresh thyme. Let everything bubble together for 5 to 7 minutes, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon. You’ll know it’s ready when it smells so good you can hardly wait for dinner.

Step 4: Combine and Roast Everything Together

Now for the grand finale: transfer your golden, crisped chicken thighs onto the roasted vegetables, arranging them so the chicken nestles right in with the veggies. Brush a generous layer of your thickened cider glaze over each piece of chicken. Slide the whole pan back into that hot oven and roast another 20 to 25 minutes, until your chicken is cooked through (165°F/74°C) and the vegetables are tender with caramelized edges. The glaze will bake into the chicken and tumble down onto the veggies, making everything irresistibly glossy and flavorful.

Step 5: Finish and Serve

Before serving, brush the chicken with a final layer of cider glaze for extra shine and flavor. This simple touch elevates the whole dish visually and taste-wise. If you doubled the glaze or made a little extra (highly recommended!), bring it to the table for drizzling over everything.

How to Serve

Garnishes

To brighten your platter and add a fresh note, sprinkle the finished Cider-Glazed Chicken with Roasted Fall Vegetables with a shower of extra fresh thyme leaves or chopped flat-leaf parsley. A few curls of lemon zest or even some pomegranate seeds make the colors pop and add a festive, tangy twist that pairs beautifully with the sweet cider glaze.

Side Dishes

This dish truly shines alongside something simple and cozy—think buttery mashed potatoes, wild rice, or even a rustic slice of sourdough to soak up any extra glaze. If you want to keep it light, a crisp green salad with apples, walnuts, and a cider vinaigrette makes a lovely, seasonal partner.

Creative Ways to Present

For family style, present the Cider-Glazed Chicken with Roasted Fall Vegetables straight out of the roasting pan, so everyone can serve themselves. For a more formal look, layer the roasted vegetables on a big platter, arrange the glossy chicken pieces on top, and finish with your favorite garnishes. For a cozy dinner party, plate each portion individually and drizzle with a little extra glaze just before serving—it always gets oohs and aahs!

Make Ahead and Storage

Storing Leftovers

Leftover Cider-Glazed Chicken with Roasted Fall Vegetables keeps beautifully. Just store it in an airtight container in the fridge for up to 3 days. The flavors have time to mingle even more, making tomorrow’s lunch pretty special.

Freezing

This dish also freezes well, which means you can stock your freezer for those chilly nights when you crave a taste of autumn. Let everything cool completely first, then portion chicken and veggies into freezer-safe containers. They’ll keep for up to 2 months—just label and date them for easy meal planning!

Reheating

For best results, reheat Cider-Glazed Chicken with Roasted Fall Vegetables in a 350°F oven until warmed through (about 15–20 minutes). If you’re short on time, a microwave works too, though you’ll lose a bit of that roasted texture. Drizzle with any leftover glaze before serving for maximum flavor.

FAQs

Can I use boneless, skinless chicken?

Absolutely! Boneless chicken will work, but keep an eye on the cooking time since it cooks faster—reduce the roasting time by about 10 minutes, and watch for that 165°F internal temp for safe, juicy results.

What can I substitute for butternut squash?

Feel free to swap in sweet potatoes, parsnips, or even cubed apples for a fun and tasty fall twist. Each brings a different touch of sweetness and color to the Cider-Glazed Chicken with Roasted Fall Vegetables.

Can I make the glaze ahead of time?

Yes! You can prepare the cider glaze a day in advance—just cool it, cover, and refrigerate. Gently reheat it before brushing over your chicken for a stress-free dinner assembly.

What’s the best way to get the chicken skin extra crispy?

That golden, crackly skin is all about the initial sear in a hot skillet. Don’t rush it, and resist moving the chicken until it releases easily. Starting with very dry, room-temperature chicken also helps.

Is this recipe gluten-free?

Cider-Glazed Chicken with Roasted Fall Vegetables is naturally gluten-free as long as you double-check that your Dijon mustard and vinegar are certified gluten-free. Always read labels if gluten is a concern.

Final Thoughts

If you’re ready to fill your kitchen with autumn’s irresistible warmth and fragrance, there’s just nothing quite like Cider-Glazed Chicken with Roasted Fall Vegetables. Every bite is a celebration of the season, and it’s simple enough for weeknights yet stunning for cozy gatherings. Gather your ingredients and savor the magic of fall on your next dinner plate—you’ll be glad you did!