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Dijon-Apple Chicken Thighs

Dijon-Apple Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

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Recipe Details


We love cooking meat with vegetables on the same baking sheet—it's a simple yet cheffy trick for infusing the veggies with tons of extra flavor. Here, we roast chicken thighs with sweet potatoes, then create a mouthwatering sauce of apple, red onion, white wine, butter, and Dijon mustard. It's perfect for spooning all over the finished plates, which are complete with roasted Brussels sprouts for even more seasonal produce.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 740
  • Protein 61g
  • Total Carb 44g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    sweet potato
  • baby spinach
    4 ounces
    baby spinach
  • Gala apple
    Gala apple
  • Brussels sprouts
    6 ounces
    Brussels sprouts
  • red onion
    red onion
  • boneless skinless chicken thighs
    boneless skinless chicken thighs
  • white wine
    1/4 cup
    white wine
  • Dijon mustard
    1 packet
    Dijon mustard
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheets
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve sweet potato lengthwise; cut crosswise into ½-inch half-moons. Pat spinach dry with paper towel. Slice off rounded sides of apple and cut into ½-inch cubes, discarding core. Halve Brussels sprouts lengthwise through roots. Peel onion and cut into small dice. Pat chicken dry with paper towel.

  2. Roast sweet potato

    Roast sweet potato

    Line 2 baking sheets with aluminum foil. On 1 prepared baking sheet, toss sweet potato with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange sweet potato in a single layer and roast until tender, 18-20 minutes.

  3. Roast chicken and Brussels sprouts

    Roast chicken and Brussels sprouts

    While sweet potato roasts, on remaining sheet, toss Brussels sprouts with 1 teaspoon olive oil, ¼ teaspoon salt, and pepper. Arrange cut-side down in a single layer. Add chicken to sheet with Brussels sprouts, and season all over with ½ teaspoon salt and pepper. Roast (with sweet potato) until chicken is cooked through, and Brussels sprouts are tender, 14-16 minutes.

  4. Make Dijon-apple sauce

    Make Dijon-apple sauce

    While Brussels sprouts and chicken roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion; sauté, stirring, until soft and translucent, 4-5 minutes. Add white wine and apple; sauté, stirring, until softened, 4-6 minutes. Stir in Dijon mustard and ¼ cup water; cook until liquid is almost fully evaporated and apple is tender, 1-2 minutes more.

  5. Finish sauce and shred chicken

    Finish sauce and shred chicken

    Add butter to pan with sauce, still over medium-high heat. Adding 1 tablespoon at a time, gradually stir in up to ¼ cup water until sauce is smooth and pourable. Season with ⅛ teaspoon salt and pepper as desired; remove pan from heat. Once chicken, Brussels sprouts, and sweet potato are roasted, transfer chicken to a plate. Shred chicken using 2 forks, or roughly chop.

  6. Plate Dijon-apple chicken thighs

    Plate Dijon-apple chicken thighs

    Add roasted sweet potato to sheet with Brussels sprouts, along with spinach; toss to combine. Divide roasted Brussels sprouts, sweet potato, and spinach between serving plates and top with shredded chicken thighs. Spoon over Dijon-apple pan sauce. Enjoy!

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