Dear Mr. Webster, I hereby formally request that your next edition lists “one pan” as a verb. As in, we are going to one pan it tonight with Rosemary Chicken Thighs with Apples and Brussels Sprouts.

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

I also see a strong case for one pan, the noun: One pan is the way of easy, healthy dinner life.

And yes, one pan is certainly an adjective too: Rosemary chicken thighs for the one pan dinner win!

No matter what part of speech you declare it (or how the editors behind Webster Dictionary feel about the phrase), one pan is the heartbeat of today’s easy sheet pan chicken dinner recipe.

Complete with servings of fruit (apples), vegetables (Brussels sprouts), and lean protein (chicken thighs with golden, crispy outsides and juicy, tender insides), all tossed in a boss sticky-sweet honey mustard sauce.

Fresh rosemary makes the whole shebang taste seasonally appropriate. It’s cozy and full of harvest flavors, and if you have any apple picking in your future, this recipe is an ideal way to enjoy the fruits of your labor.

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

This recipe is ultra satisfying and offers complex layers of flavor that develop during the high temperature roasting.

The oven tenderizes and concentrates the Brussels sprouts’ flavor. The apples break down in to 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. 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.

Crispy rosemary chicken thighs on a baking sheet with Brussels sprouts, onions, rosemary, and apples

How to Make Crispy Rosemary Chicken Thighs

 This recipe highlights classic comfort food, with a fall twist.

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 (as this Baked Chicken Thighs recipe proves). Bonus: the high temp means you will achieve that scrumptious, crispy skin on the outside and juicy, tender meat on the inside. Chicken thighs are super flavorful and typically less expensive than chicken breasts too. Give them a try!
    • 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 (do you have these loves too?) and complement the flavors in this dish perfectly.
  • 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. Look for either tart (like Granny Smith or Cortland) or crisp tart (Honeycrisp, Fuji, Pink Lady) apples. The apples will break down when they roast 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.
  • Dijon Mustard. Toss with the vegetables to give them a nice bit of life and zip.
  • 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.

Dietary Notes: 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 Directions

  1. First, place one oven rack in the center of your oven and one in the upper third. You’ll be glad you did this now, instead of when the oven is already hot. (If you forget, don’t worry. That’s what oven mitts are for.)
  2. Next, grab your large, rimmed baking sheet, and place the onion, apple slices, and Brussels sprouts in the middle. Drizzle with oil, honey, mustard, salt, and pepper. Toss until everything is coated.Crispy rosemary chicken thighs with Brussels sprouts, onions, and apples
  3. Now, spread the veggies into a single layer and nestle the chicken thighs, skin-side up in between. Pat the chicken dry (this is important for crispy skin!), and finish with salt, pepper, and a drizzle of olive oil.Crispy rosemary chicken thighs on a baking sheet with Brussels sprouts, apples, and onions
  4. Set a sprig of rosemary on top of each piece of chicken, then bake the chicken and vegetables at 425 degrees F for 15 minutes. Remove the pan from the oven, and push the veggies around a bit so that they roast evenly.
  5. Place the pan back in the oven, and bake for an additional 5 to 10 minutes until the chicken is cooked through. (The best way to know is by using an instant read thermometer to check for when it reaches 165 degrees F.) If some chicken pieces finish early, pull them off the pan ahead of schedule, place them on a plate, and cover them to keep them warm until everyone else catches up. When the dish is finished, the apples will be very soft, and the onions and the Brussels sprouts will be crisp on the outside (hello, caramelization).
  6. When ready, remove the pan from the oven, and discard the rosemary. Set your oven to broil, and place the pan in the upper third of the oven. Broil for 2 to 3 minutes or until the chicken skin is golden and crispy. (If you don’t want to further cook your veggies, you can remove them before broiling.)
  7. Lastly, remove the pan from the oven, and season the chicken a bit more for good measure. Serve, and ENJOY!

Tips for Crispy Chicken Thighs

  • Keep the chicken dry. 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.

What to Serve with Rosemary Chicken Thighs

Crispy rosemary chicken thighs on a baking sheet with fresh rosemary, onions, apples, and Brussels sprouts

Storage and Reheating Tips

  • To store. Place cooked chicken thighs and vegetables in separate containers, and store in the refrigerator for up to two days.
  • To reheat. Remove the leftovers from the refrigerator, and let 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.

Recommended Tools to Make Rosemary Chicken Thighs

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

These one pan rosemary chicken thighs will light up your table and make your healthy dinner routine easier. I hope they give you the very best taste of fall and that you love them as much as we do!

If you try this recipe, don’t forget to leave a comment and let me know how they come out. THANK YOU!

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

Rosemary Chicken Thighs with Apples and Brussels Sprouts

5 from 8 votes
Crispy rosemary chicken thighs baked with apples, Brussels sprouts, and onions in a delicious honey mustard glaze. Healthy, one pan, and easy clean up!

Prep: 15 mins
Cook: 25 mins
Total: 40 mins

Servings: 4 servings


  • 3/4 pound Brussels sprouts ends trimmed and halved (*see note for a large veggie yield)
  • 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.
  • Place 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 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 around a little. Return the pan to the oven, and continue baking 5 to 10 minutes more, 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, and 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 from the pan prior cooking, or place the chicken on a different baking sheet (line it with foil first for easy clean up).
  • 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 served along side.


  • 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 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.
  • 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 over flow 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: 12gCholesterol: 236mgPotassium: 914mgFiber: 5gSugar: 10gVitamin A: 854IUVitamin C: 76mgCalcium: 64mgIron: 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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  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!

  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