Name: Apple-cider chicken thighs with carrots and potatoes
Total time: 75 min
Yield: 4 portions
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.5 lb yellow potatoes, 3/4-inch chunks; 1 lb carrots, 1/2-inch pieces; 3 tbsp olive oil, divided; 1 tsp fine salt, divided; 1/2 tsp black pepper, divided; 1 tsp dried thyme; 3/4 cup nonalcoholic apple cider; 1 tbsp Dijon mustard; 1 tbsp cider vinegar; 1 tbsp unsalted butter

Apple-cider chicken thighs with carrots and potatoes

Apple cider and Dijon make a light glaze for the chicken, with carrots and potatoes alongside.

Published October 2, 2026 · Updated October 15, 2026

4 portions · Estimated 1 hour 15 minutes

Apple-cider chicken thighs with carrots and potatoes

Ingredients & method

Before you start: Prepare and preheat: 25 minutes · Roast vegetables and chicken; make glaze in parallel: 45 minutes · Rest: 5 minutes

Equipment: Two rimmed sheets; saucepan; thermometer

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Method

Heat the oven to 425°F conventional and line two rimmed sheets. Cut the 1.5 lb yellow potatoes into 3/4-inch chunks and the 1 lb carrots into 1/2-inch pieces so each vegetable can cook evenly.
Toss the potatoes and carrots with 2 tbsp of the olive oil, 1/2 tsp of the fine salt, 1/4 tsp of the black pepper and the 1 tsp dried thyme. Spread them on one sheet with the pieces as evenly spaced as possible, then roast for 20 minutes.
Meanwhile, pat the 1.5 lb boneless skinless chicken thighs dry and coat them with the remaining 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Unfold the thighs and arrange them on the second sheet without overlapping.
After the vegetables' first 20 minutes, turn them over and put the chicken sheet in the oven. Roast both sheets for another 20–25 minutes, switching their shelf positions once so both receive a turn in each part of the oven.
While the sheets roast, pour the 3/4 cup nonalcoholic apple cider into a saucepan and bring it to a simmer. Simmer for about 10–15 minutes, until it has reduced to 1/4 cup; watch it more closely as the volume drops so it does not reduce too far.
Take the reduced cider off the heat. Stir in the 1 tbsp Dijon mustard, 1 tbsp cider vinegar and 1 tbsp unsalted butter until the butter melts and the glaze is smooth.
Check the thickest part of the chicken with a thermometer: it must reach 165°F. Check the potatoes and carrots separately with a fork; they should be tender through the center, so remove a sheet when its contents are ready and continue cooking the other if needed.
Brush the cider glaze over the cooked chicken and let it rest for 5 minutes. Divide the chicken and roasted vegetables into four portions, spooning any remaining glaze over the chicken to serve.

Start the vegetables before the chicken

The potato chunks and smaller carrot pieces have their own head start in the oven. Use that interval to dry, season and unfold the chicken thighs on the second sheet. Keeping the thighs spread out makes it easier to check their thickest parts and avoids building folded layers of meat.

Switch the sheets' shelf positions during the shared roasting stage, then judge each sheet independently. Tender vegetable centers and the chicken's thermometer reading are separate checks; one tray can come out while the other continues.

Reduce the cider before adding the finishing ingredients

The glaze starts with nonalcoholic apple cider and reduces to the measured quarter cup in the method. Watch it more closely near that point because a small saucepanful can lose volume quickly. Reducing the cider comes before the Dijon, vinegar and butter, so the final mixture does not need to stay over the heat while waiting for the cider to concentrate.

Brush the glaze over the cooked chicken, then let it rest as directed. Divide the vegetables among four portions and spoon the remaining glaze over the chicken at serving time.