Apple Butter Glazed Chicken
with Brussels Sprouts, Apples, and Fingerling Potatoes

Possible Cooking Methods:   Oven   Air Fryer   

This is a beautiful sheet pan dinner for the fall when apples and Brussels sprouts are abundantly available. This is the time of year when many of our lives tend to pick up the pace a little after a lazy summer so it’s nice to have the entire meal made on one baking sheet, leaving only one cooking vessel to clean. It’s also the time of year when we welcome turning our ovens back on and having those great aromas waft through the house. There are so many great reasons to serve this for dinner. Although the results for this recipe in the air fryer are great, you will need to air fry the chicken and vegetables in two separate batches, but not to worry - it will just take a couple of minutes to re-heat the chicken at the end.

½ cup apple butter

2 tablespoons chicken stock or water

2 tablespoons olive oil

½ teaspoon dried thyme

4 bone-in, skin-on chicken thighs

salt and freshly ground black pepper

12 ounces Brussels sprouts, halved

1½ pounds fingerling potatoes, halved lengthwise

1 tablespoon chopped fresh rosemary

1 Gala or Pink Lady apple, peeled and cut into 1-inch cubes

Oven Directions

Serves:4

Cooking Time:55 minutes

1.  Pre-heat the oven to 375°F.

2.  Combine the apple butter, chicken stock (or water), olive oil and dried thyme in a small bowl. Season the chicken thighs on both sides with salt and freshly ground black pepper and place them on one half of a large sheet pan. Brush the apple butter mixture on the chicken thighs.

3.  Toss the Brussels sprouts with a little olive oil and season with salt and freshly ground black pepper. Place them in a single layer on one quarter of the sheet pan with the chicken. Toss the fingerling potatoes with a little olive oil, fresh rosemary, salt and freshly ground black pepper and place the potatoes on the other quarter of the sheet pan. Transfer the pan to the oven.

4.  Bake at 375°F for 25 minutes. Turn the fingerling potatoes over. Add the apple to the Brussels sprouts and toss them together. Continue baking for an additional 25 to 30 minutes, until the chicken has an internal temperature of 160°F on an instant read thermometer inserted into the thickest part of the thigh. Turn the oven to broil and broil for 3 to 5 minutes to crisp the chicken skin and vegetables.

5.  Serve family style, or transfer the chicken and vegetables to 4 individual dinner plates.

 

Additional Cooking Directions for

Apple Butter Glazed Chicken with Brussels Sprouts, Apples, and Fingerling Potatoes

Air Fryer Directions

Serves:4

Cooking Time:45 minutes

1.  Pre-heat the air fryer to 380°F.

2.  Combine the apple butter, chicken stock, olive oil and dried thyme in a small bowl. Season the chicken thighs on both sides with salt and freshly ground black pepper and place them skin-side down in the air fryer basket. Spoon some of the apple butter glaze over the chicken and air-fry at 380°F for 10 minutes.

3.  Turn the chicken skin-side up and air-fry for 5 minutes. Then spoon the remaining apple butter glaze on top. Air-fry for an additional 5 minutes and then transfer the chicken to a plate, covering with foil to keep it warm. Discard any grease from the bottom drawer of the air fryer.

4.  Toss the fingerling potatoes with a little olive oil, fresh rosemary, salt and freshly ground black pepper. Transfer the potatoes to the air fryer basket and air-fry at 400°F for 12 minutes, shaking the basket several times during the cooking process. Remove the potatoes from the air fryer and set aside.

5.  Add the Brussels sprouts and apples to the air fryer basket. Drizzle with a little olive oil, season with salt and freshly ground black pepper and air-fry for an additional 10 to 12 minutes, until the sprouts are cooked through, tossing them halfway through the cooking process.

6.  Transfer the vegetables to serving bowls, place the chicken back in the air fryer and air-fry at 380°F for 2 minutes (just to heat through), and serve the chicken with the vegetables on the side.

There is no butter in apple butter, which is a little confusing. Apple butter is a concentrated form of apple sauce, made by stewing apples until all the water evaporates and the sauce turns a deep brown.