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For the perfect fall transition dinner, try Rosemary Chicken Thighs. Crispy, juicy chicken thighs roasted in the oven with rosemary, apples, Brussels sprouts, and a sinfully good honey dijon sauce, this recipe will become an instant winner all season long.

The BEST rosemary chicken thighs with honey mustard apples and Brussels sprouts on a white plate with fresh rosemary on top.

Meet your new favorite one-pan dinner wonder: rosemary chicken thighs.

Complete with a serving of fruit (apples), vegetables (Brussels sprouts), and protein (chicken thighs), this easy oven recipe comes together in under 45 minutes and could not be easier to prepare.

True to its place among other one pan greats like Sheet Pan Chicken with Rainbow Vegetables and Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts, today’s rosemary chicken thighs offer fast prep and easy cleanup.

  • The sticky-sweet honey mustard sauce and fragrant fresh rosemary sprigs are the ideal chicken seasoning for fall and winter.
  • It’s cozy and the perfect mixture of harvest flavors (like these Baked Acorn Squash Slices).
  • If you have any apple picking in your future, this recipe is an ideal way to enjoy the fruits of your labor.

This recipe highlights classic comfort food with a fall twist!

one pan rosemary chicken thighs baked with apples

5 Star Review

“This is a new favorite in our house!!! It is SO SIMPLE to make and yet the flavor seems to go all through the chicken.”

— Margaret —

How to Make Crispy Rosemary Chicken Thighs

This baked rosemary chicken recipe is ultra satisfying and offers complex layers of flavor that develop during high-temperature roasting.

  • The oven tenderizes and concentrates the Brussels sprouts’ flavor (like in these Balsamic Brussels Sprouts).
  • The apples break down into a jammy sauce that you’ll want to spoon over everything.
  • The onions become tantalizingly crisp, almost as if they’ve been fried.

And, the rosemary thighs themselves?

They may well be my very favorite part.

crispy rosemary chicken thighs on a sheet pan with apples and veggies

The rosemary perfumes them with flavor, and the skin is so dark and golden, you may never want your baked chicken any other way again (be sure to check out my Baked Chicken Thighs and Baked Bone In Chicken Breast too!).

Dietary Note

With the above ingredients, these chicken thighs are dairy free, gluten free, and Paleo and can be adapted to be keto. For Whole30 chicken thighs, omit the honey.

The Ingredients

  • Chicken. While I love white meat much of the time, in this recipe, it’s bone-in, skin-on chicken thighs that shine. Thigh meat (especially bone-in thigh meat) is less prone to overcooking, meaning it can withstand high-temperature roasting. Thighs are naturally moist and juicy, so no added butter or cooking liquid (like chicken broth or white wine) is required. (Want more recipes with chicken thighs? You’ll love Peruvian Chicken.)

Substitution Tip

If you absolutely must use chicken breasts, choose bone-in, skin-on and split them in half crosswise through the bone prior to roasting so that they finish cooking in roughly the same amount of time as the vegetables. Check their temp early to prevent overcooking.

  • Brussels Sprouts. More crispy on the outside, tender on the inside action. Roasted Brussels sprouts are one of my greatest vegetable loves (see all of my best Brussel sprouts recipes as proof) and complement the flavors in this dish.

Market Swap

Feel free to swap or add additional vegetables you enjoy to this recipe. Keep in mind the cook time may need to be adjusted slightly depending on the additions you select.

Here are a few of my favorite vegetables to roast with rosemary chicken:

  • Onion. Roasted onions are highly underrated. Their roasted flavor is a tasty blend of savory and sweet. Because this recipe cooks at a high temperature, the tips of the onion slices become dark and crispy and provide a nice textural counterpoint.
  • Apple. The apples will break down when they roast in the chicken’s juices in an unexpectedly delicious way. Scoop them right up with the Brussels sprouts, pile a bit onto your fork with the chicken, and enjoy a taste in every bite.

Ingredient Note

The best apples for roasting with chicken are tart (like Granny Smith or Cortland) or crisp tart (Honeycrisp, Fuji, Pink Lady) apples.

  • Dijon Mustard. Just a tablespoon is all you need to give the vegetables a nice bit of life and zip. (For more vegetable roasting pairing ideas, see my Oven Roasted Vegetables guide.)
  • Honey. Mustard’s BFF. The honey gives the vegetables a tasty glaze. Don’t be alarmed when the vegetables turn very dark. This is the honey caramelizing.
  • Salt and Pepper. Be generous. Seasoning is critical to unlocking the flavor of the chicken.
  • Fresh Rosemary. Don’t be tempted to swap dry. Fresh is what will give you the fall flavor you are craving. It’s worth it, I promise.

Recipe Variations

You can adjust the flavor of this recipe in so many ways. Add other herbs or try incorporating some whole roasted cloves of garlic, lemon wedges, or lemon zest. (Lemon rosemary chicken? Yes, please!)

The Directions

onions, Brussels sprouts, and apples on a sheet pan with dijon mustard sauce
  1. Toss the apple and veggies with oil, honey, mustard, salt, and pepper.
raw chicken thighs on a sheet pan with rosemary and vegetables
  1. Add the skin-on chicken thighs and season them.


  • Dry chicken thighs (especially the skin) are critical for obtaining the most delicious, crispy exterior. Don’t wash the chicken prior to cooking (I’m honestly now sure how this practice even started), and make sure you pat both sides dry with a paper towel.
  • Bake them skin side up. This keeps the skin dry and it bakes to golden, crispy perfection.
  1. Roast until the veggies are crispy and the chicken is cooked through.


The best way to know when chicken thighs are fully cooked is to use an instant-read thermometer. When they reach an internal temperature of 165 degrees F, they’re ready to serve.

  1. Broil until the chicken skin is golden and the skin is crispy. Season and ENJOY!

Storage Tips

  • To Store. Place cooked chicken thighs and vegetables in separate containers, and store them in the fridge for up to two days.
  • To Reheat. Remove the leftovers from the refrigerator, and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of extra salt and more fresh rosemary as needed.

Leftover Ideas

Try rosemary chicken leftover over a bed of greens. It’s especially delicious served over this Harvest Salad too.

What to Serve with Rosemary Chicken Thighs

The Best Sheet Pans

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healthy rosemary chicken thighs served on a white plate with caramelized Brussels sprouts, onions, and apples

This one-pan rosemary chicken dinner will light up your table and make your healthy dinner routine easier. I hope they give you the very best taste of fall.

Frequently Asked Questions

Can I Make Rosemary Chicken with Boneless, Skinless Chicken Thighs?

Sure! You’ll lose the golden skin and the meat won’t be *as* moist, but they will still be tasty. Note the thighs will cook more quickly, so you may want to give the veggies a head start (see Baked Chicken Thighs for assorted cooking times).

What Other Herbs Go Best With Chicken?

If you’d like to add other fresh or dried herbs to this recipe, thyme and sage are two wonderful options to consider trying.

What Does Rosemary Taste Like?

Rosemary has a lovely earthy, woodsy taste and aroma. Some people find it to have a strong flavor, so feel free to adjust the amount to suit your taste preferences.

Rosemary Chicken Thighs

4.89 from 17 votes
The BEST rosemary chicken thighs! An easy one-pan roasted rosemary chicken recipe baked with apples, Brussels sprouts, and onions.

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Servings: 4 servings


  • 3/4 pound Brussels sprouts* ends trimmed and halved (see note)
  • 1 medium yellow onion* thinly sliced (about 1 1/2 cups)
  • 1 medium tart apple* such as Granny Smith, halved, cored, and cut into 8 wedges*
  • 2 tablespoons extra virgin olive oil divided
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon honey
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 1/2 to 3 pounds bone-in skin-on chicken thighs about 5 thighs
  • 5 sprigs fresh rosemary plus additional chopped fresh rosemary for serving


  • Positions racks in the center and upper thirds of your oven, and preheat the oven to 425 degrees F.
  • Arrange the onion, apple slices, and Brussels sprouts in the center of a large, rimmed baking sheet. Top with 1 tablespoon oil, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat, then spread in an even layer.
  • Nestle the chicken onto the sheet pan towards its center, skin side up, moving the apple and vegetables aside as needed so that the chicken sits directly on the sheet pan. Pat the chicken dry, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle the remaining 1 tablespoon of oil over the top. Lay a sprig of rosemary on top of each piece of chicken. (If you have more thighs than sprigs, cut the sprigs into pieces as needed and divvy them up.)
  • Bake the chicken and vegetables on the center rack for 15 minutes. Remove the pan from the oven, and use a spatula to stir the vegetables. Return the pan to the oven, and continue baking for 5 to 10 minutes, until the chicken is cooked through. It will register 165 degrees F on an instant-read thermometer inserted at the thickest part. If some pieces of the chicken finish sooner than others, remove them to a plate and continue cooking the remaining pieces until they are done. The apples will become very soft and break down, and the onions and Brussels sprouts will darken and become super crisp (this is the honey caramelizing).
  • Remove the pan from the oven, then remove and discard the rosemary springs. Return any chicken pieces you removed earlier to the pan. Turn the oven to broil. Place the pan on the upper third of the oven and broil for 2 to 3 minutes, until the skin is golden and crispy. (This step will crisp the veggies further, too; if you prefer them not to continue crisping, remove them from the pan prior to broiling, or place the chicken on a different lined baking sheet.)
  • Remove the pan from the oven, and season the chicken with an extra pinch of salt and chopped fresh rosemary. Serve the chicken hot with the apples and veggies.


  • TO STORE: Place cooked chicken and veggies in separate containers, and store in the refrigerator for up to two days.
  • TO REHEAT: Remove the leftovers from the refrigerator and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of extra salt and more fresh rosemary as needed.
  • *MORE VEGGIES: The recipe, as written, yields a moderate amount of veggies per person. We like a generous serving, so I tend to double the Brussels sprouts, apple, and onion mixture (as well as the honey, mustard, oil, and salt and pepper that go on top of them). Then, bake the extra vegetables on a separate sheet pan at the same time as the chicken. Depending upon your oven, you may need to extend the baking time by a few minutes since it will be more crowded.


Serving: 1(of 4)Calories: 672kcalCarbohydrates: 20gProtein: 43gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 236mgPotassium: 925mgFiber: 5gSugar: 10gVitamin A: 862IUVitamin C: 76mgCalcium: 69mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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4.89 from 17 votes (4 ratings without comment)

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  1.  I can’t say enough about this recipe! The flavors of the apples and brussels sprouts and onions along with the rosemary chicken is just amazing! Definite keeper for my recipe box !! 5 stars

    1. Lindsay, mustard is quite unique here, so there’s not a good swap. If you like, you can simply omit it and season with salt/pepper at the end to taste. I hope you love the recipe!

      1. This was easy, nutritious, and delicious. I had skinless thighs on hand and used those and it still came out great! I’ve been making a lot of sheet pan recipes lately and had not tried incorporating the broiler before and will use this technique in the future!5 stars

    1. Hi Kathy! I find the texture of the veggies reheats better if it’s stored separately from the chicken. You could also place them side by side in the same container. I hope you love the recipe if you try it!

  2. So, I’m fairly jaded and skeptical of anything I read on the internet. This recipe was AMAZING. My 18 year-old daughter, who rarely eats brussel sprouts, wanted to go for a pie after eating the brussel sprouts/onion/apple combo with that SAUCE. I mixed the dijon, honey, olive oil, salt and pepper before stirring it into the bowl with the vegetables and apple, and, WOW. I should have made twice as much of the sauce – it’s THAT good. It doesn’t hurt to have a good sized rosemary bush in the front yard so I was pretty generous with covering the chicken with the sprigs. I couldn’t resist a pat of butter on top of each chicken thigh, either. This is a MUST DO recipe. Killer.5 stars

    1. I’m so happy to hear that this recipe was a hit, Andy! Thank you for sharing this kind review!

  3. This is a new favorite in our house!!! A neighbor happened to give me some fresh sprigs of rosemary from her garden so this was the perfect recipe. It is SO SIMPLE to make and yet the flavor seems to go all through the chicken. I loved broiling it so the chicken skin got nice and browned. I let the veggies broil for a bit then removed them as the started to get a little char–which I love–then returned the chicken to the broiler for another minute or two. I mixed the oil, mustard, honey, salt and pepper together in a bowl first then tossed the veggies in it and then spread them on the sheet pan. Absolutely delicious!! So glad we have leftovers for tonight!!5 stars

    1. Hi Darryl! I’ve only tested the recipe as written, but you could experiment with pears instead. If you decide to play around with it, I’d love to hear how it goes!

    2. I know it’s 2.5 years later but I just found this recipe, had no apples on hand, so I have it in the oven right now with pears. Crossing my fingers and I’ll let you know! (:

  4. Holy cow. These are THE BEST vegetables I’ve ever had. I am a huge fan of veggies and eat them lots of ways, and not usually a fan of honey mustard, but WOW. This combo was so stellar. Thank you!5 stars

    1. Hi April! I’ve only tested this recipe with bone-in thighs but have had a few readers do it with boneless thighs with success. If you decide to experiment, let me know how it goes!

  5. This was very good. I, sadly, didn’t have Rosemary, but Thyme worked in a pinch. I’ll try it again with the correct ingredient. Hubs and 5 yo son gobbled it up. The caramelized veggies were amazing. Served it with plain rice. Will definitely make again and for company too. Thanks!5 stars

  6. Wow! This was awesome and so simple to make. I didn’t have granny Smith and had to use a sweeter apple, but it still tasted wonderful. I did have to cook about twice as long as the recipe called for and did not have to broil because the longest time made the tops brown. My husband said the recipe is a keeper!5 stars

  7. Made this last night and my husband couldn’t stop raving about how good it was! SUPER easy and fast. I did buy boneless, skinless thighs so I missed the crispy part but still amazing!! Also I used 2 Macintosh apples which I think got a little too mushy. Will have to try a firmer apple next time.
    Bonus, my kitchen smell fantastic because of the fresh rosemary! I WILL be making this again and sharing this recipe. Thanks for sharing it.5 stars

  8. I made this using boneless skinless thighs and the taste of the chicken with fresh rosemary was excellent. The Brussels sprouts onions and apples were out of this world with a complex taste of sweetness.5 stars

  9. Smelled good while baking, was easy, but sadly, my kids didn’t like the veggies and the chicken was kind of plain.3 stars

    1. I’m sorry to hear that it wasn’t to your taste Annie. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  10. This was a great recipe for a weeknight – full of flavor and my husband who does not care for Brussels sprouts actually enjoyed them. He is usually on clean up so he enjoyed just the one pan as well. Thank you!

  11. This was a great combination of flavors. We like vegetables so I used more brussel sprouts
    and 2 apples. I cooked the chicken for 15 minutes, then added the rest. We loved it! I did use frozen brussel sprouts which I thawed first.5 stars