Sheet Pan Roasted Chicken Thighs with Apples and Onions

Jenn P

2 ½ pounds boneless skinless chicken thighs

4 cloves garlic, peeled and smashed

1 tablespoon ground coriander

1 lemon, juiced

1 teaspoon kosher salt

6 tablespoons olive oil, divided

1 medium red onion, cut into wedges

1 large sweet potato, peeled and cut into ½-inch cubes

2 apples, peeled, cored, and cut into 1-inch wedges

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley

1 tablespoon chopped thyme

In a large bowl, combine garlic, coriander, lemon juice, salt and 4 tablespoons olive oil. Add chicken and toss to coat. Marinate for 1 hour up to overnight.

Preheat oven to 425 degrees.

On a rimmed sheet tray, toss together onion, sweet potato, apples and the remaining 2 tablespoons olive oil. Season with salt and pepper.

Arrange chicken around the vegetables. Roast for 30 to 35 minutes, until chicken is cooked through and vegetables are tender. Serve garnished with chopped parsley and thyme.

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