Juicy Chicken, Smoky Bacon, and Sweet Apples Make the Ultimate Fall Sheet-Pan Dinner

Why It Works

Placing chicken thighs around the sheet pan’s edges, where the heat is highest, cooks the chicken quickly and helps it develop satisfyingly crispy skin.
Placing the bacon in the center on its own prevents the meat from overcrowding and steaming, and allows the fat to render and the bacon to become crispy.
Mixing the pan drippings with apple cider vinegar and maple syrup makes for a flavorful sauce to pour over the meal before serving.

Sheet-pan dinners are popular for a reason: They accomplish a lot with relatively little effort. Still, it’s important to approach them thoughtfully, as different proteins and vegetables cook at different rates—and nailing the cooking time and temperature can be tricky. The best kinds of sheet-pan dinners are those with balanced flavors and textures, where the vegetables are tender and the protein isn’t overcooked. This roast chicken recipe ticks all the boxes: smoky bacon; tender, caramelized cabbage; and soft apple cubes for sweetness. These ingredients cook alongside crisp, juicy chicken thighs and come together for a satisfyingly schmaltzy dinner infused with the smoky sweetness of the bacon and apples.

Serious Eats / Melati Citrawireja

This meal fits squarely into a genre of chicken dinners I love that blend sweet, savory, and tangy flavors. Some favorites include the famous chicken Marbella, originally found in the Silver Palate Cookbook; chicken inasal, the Filipino grilled chicken I grew up eating at family barbecues; and my honey-mustard chicken thighs. All of these dishes include a good dose of vinegar and some form of sugar, delivering a bold yet balanced flavor profile. In this recipe, these flavors come by way of a simple pan sauce, which requires little more than stirring vinegar and maple syrup into the rendered fat left on the sheet pan after cooking.

Placement Matters

The key to success here is to thoughtfully arranging the ingredients on the pan. Bacon placed too close to the other ingredients can steam and turn soggy, but keeping it in the center of the pan, on its own, provides ample circulation and allows it to become crisp and caramelized.

Serious Eats / Melati Citrawireja

For nicely browned chicken, I set it atop the cabbage wedges and apples to keep it above any moisture the vegetables and fruit may release as they cook. Placing the chicken around the pan’s perimeter, where it’s hottest, ensures extra-crispy skin, and allows the rendered fat to drip down to the cabbage below.

Make a Delicious Pan Sauce

When I made this dish for the first time, I felt something was missing. The apples added a lovely sweetness and a hint of acidity, but I wanted these flavors to be more pronounced throughout the dish. I considered adding a marinade or rub to help infuse the meat with more flavor. But when I looked at the empty pan, still hot from the oven and covered in a mixture of chicken and bacon fat, along with caramelized bits of cabbage and apple, I suddenly saw the potential for a flavorful pan sauce.

Serious Eats / Melati Citrawireja

I drizzled a little maple syrup into the warm pan, then added a few tablespoons of apple cider vinegar. I gave the pan a good mix, scraping up the brown, caramelized bits, then poured it all over the chicken, cabbage, and apples. I was shocked at just how tasty the result was. The simple sauce unified the dish’s components, marrying the flavors and adding a rich smokiness from the bacon fat. It took nearly all my willpower not to slurp the sauce straight from my plate.

While the dish is delightful on its own, I recommend serving it alongside a starch of some sort to soak up the sauce. A crusty piece of buttered bread or a handful of crispy roast potatoes are my favorites, though orzo, couscous, or a cooked grain, such as farro, would work nicely too. And if you do want to slurp up that sauce? Go ahead—I won’t judge.