Sheet pan dinners like this one are the perfect comfort dinner especially when using fall vegetables such as squash, sweet potato, beets and more.
- 1 1/2 cups apple cider or unfiltered apple juice
- 2 garlic cloves, finely minced
- 1/2 teaspoon ground cinnamon (optional, leave out if your cider is spiced)
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- 2 small bone-in, skin-on chicken breasts
- 1 ½ pounds winter squash, peeled, halved, seeded, and sliced into 3/4-inch thick slices.
- 1 small red onion, cut into wedges
- olive oil, for drizzling
- salt and freshly ground black pepper, to taste
- fresh thyme and rosemary sprigs
- Preheat oven to 375˚
- In a saucepan, combine apple cider, garlic, cinnamon, thyme, sage and salt. Bring to a simmer over medium-high heat. Continue to cook, stirring occasionally, until the glaze is noticeably thickened and reduced to about 1/3 cup. This will take about 20 minutes.
- Meanwhile drizzle olive oil over chicken breasts. Season with salt and pepper. Arrange on sheet pan with a few inches of space between them.
- In a bowl, toss sliced squash and onions with about 2 tablespoons of olive oil, and a generous pinch of salt and pepper. Toss to evenly coat, then spread onto baking sheet, arranging in a single layer in spaces around chicken breasts. (Note that if your chicken breasts are on the large side, you should give them 10 to 15 minutes in the oven on their own, then add the vegetables to prevent overcooking).
- Bake for about 30 minutes or until chicken breasts read an internal temperature of about 150-155 degrees F. Brush with cider glaze, then return to the oven for 5 to 7 minutes more or until glaze is browned and chicken reaches 165 degrees F in the thickest part of the meat.
- Transfer chicken and vegetables to plates and serve with remaining cider glaze on the side.
All images and text © Lindsay Landis / Love & Olive Oil