Published: September 24, 2026
By: Susan Rosser (a.k.a. Mrs. Kossenfloffer)
This easy one-pan fall dinner combines juicy chicken thighs, fresh rosemary, apple cider and a sweet-and-tangy maple-mustard glaze.
Who needs sweater weather when we can conjure up fall with a simple roast chicken dinner? Here in South Florida, autumn is more of a feeling than a season (despite my husband, a seventh-generation Floridian, insisting otherwise), so I find ways to recreate those cozy fall vibes. For me, nothing says comfort quite like roast chicken – especially when it’s paired with fragrant rosemary and a touch of maple syrup for an autumn-inspired twist.
Maple-Mustard Glazed Roast Chicken
- 🍗 4-6 bone-in, skin-on chicken thighs
- 🍠 1 large sweet potato, peeled and cut into 3/4-inch cubes
- 🍎 2 apples, cored and sliced
- 🫒 2 tablespoons olive oil
- 🌿 2 tablespoons fresh rosemary, chopped, divided
- 🧃 ½ cup apple cider
- 🍁 ¼ cup pure maple syrup
- 🍯 2 tablespoons grainy mustard
- 🧄 2-3 cloves garlic, grated
- 🧂 Kosher salt to taste
- black pepper Freshly ground black pepper
Maple Glazed Chicken Instructions
- Preheat oven to 425°F.
- In a large baking dish, combine the sweet potato, apples and 1 tablespoon of the chopped rosemary. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Toss to coat evenly.
- In a small bowl, combine the maple syrup, grainy mustard, grated garlic and remaining 1 tablespoon rosemary.
- Pat the chicken dry and season both sides generously with kosher salt and black pepper. Rub the maple mixture all over the chicken. Nestle the chicken, skin side up, among the potatoes and apples. Pour about ½ cup apple cider around the chicken and over the potatoes and apples, being careful not to wash the maple coating off the chicken.
- Bake for about 45 minutes, until the chicken is cooked through and the potatoes are tender. The chicken should reach 165°F in the thickest part. If you want the skin a little more browned, broil for 1-2 minutes at the end, watching carefully.