These sage and apple chicken thighs are the easiest Thanksgiving main you will make this year. Bone-in thighs sear skin-side down until the skin is deep golden and crisp, then sweet apple slices, onion and fresh sage go into the same pan with a splash of cider. Everything finishes together in the oven — 38g of protein per serving, a glossy cider pan sauce, and only one pan to wash.
The apples are the trick. They soften in the pan juices and turn caramelised at the edges, and their sweetness balances the salty, savoury sage and the rich chicken fat. Use a firm apple like Honeycrisp or Braeburn so the slices hold their shape instead of melting into sauce.
Why you’ll love it
- 38g protein per serving, about 480 calories
- One pan, 50 minutes total — sear, add the apples, roast, serve
- Crispy chicken skin with caramelised apples and fresh sage
- The cider pan sauce doubles as the gravy — nothing extra to make
Ingredients
- 8 bone-in, skin-on chicken thighs (about 900g)
- 2 firm apples (Honeycrisp or Braeburn), cored and sliced into wedges
- 1 medium onion, sliced
- 4 garlic cloves, smashed
- 12 fresh sage leaves, plus extra to serve
- 120 ml apple cider (not vinegar)
- 120 ml chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp smoked paprika
- 1 tsp coarse sea salt
- 1 tsp black pepper, freshly ground
Equipment used
- A large ovenproof skillet or cast iron pan, for searing and roasting the chicken
- An instant-read meat thermometer, for checking the thighs are cooked through
- An apple corer or sharp knife, for slicing the apples into even wedges
- Tongs, for turning the thighs without tearing the skin
Instructions
- Heat the oven to 200°C (400°F). Pat the chicken thighs very dry with paper towels — dry skin is what gets crisp.
- Season the thighs all over with the salt, pepper and smoked paprika.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Lay the thighs skin-side down and sear for 6–7 minutes without moving them, until the skin is deep golden and crisp.
- Flip the thighs. Add the butter, onion, garlic and sage leaves to the pan and cook for 2 minutes until the onion softens.
- Tuck the apple wedges around the chicken. Stir the Dijon mustard into the cider and broth, then pour it into the pan.
- Transfer the skillet to the oven and roast for 25–30 minutes, until the chicken reads 74°C (165°F) on an instant-read thermometer and the apples are soft at the edges.
- Rest the pan for 5 minutes, then serve the thighs straight from the skillet with the apples and pan sauce spooned over the top.
Tips
- Don’t move the thighs while they sear. The skin releases on its own once it is properly browned — pull it early and it tears.
- Pat the skin dry twice if you have time. Moisture is the enemy of crispy skin.
- Use cider, not apple juice. Cider has enough acidity to cut through the chicken fat; juice just makes it sweet.
- The sage leaves crisp up in the pan fat and taste like chips — save a few to scatter over the top at the end.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 |
| Protein | 38g |
| Carbohydrates | 16g |
| Fat | 28g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- Greek Yogurt Turkey Pot Pie Casserole
- High Protein Maple Dijon Glazed Chicken Thighs for Thanksgiving
- Healthy Cranberry Sauce Chicken Breast Sheet Pan Dinner
FAQ
Can I use boneless chicken thighs?
Yes — boneless, skinless thighs work, but they cook faster, so start checking at 20 minutes in the oven. You will miss the crispy skin, which is half the point of this dish.
Are these sage and apple chicken thighs good for Thanksgiving?
Yes. They are built for a small table: 8 thighs serve 4 generously, the apples and sage taste like the season, and the whole dinner comes out of one pan with no turkey to carve.
What apples work best?
Firm, tart-sweet apples like Honeycrisp, Braeburn or Pink Lady. Soft apples like Red Delicious fall apart in the pan and turn to mush.
Can I make this ahead?
You can sear the thighs and prep the apples a few hours ahead, then finish the roast just before serving. The skin is crispiest when served straight from the oven, so don’t roast it early and reheat it.
Sage and Apple Chicken Thighs One Pan Thanksgiving Dinner
Equipment
- Large ovenproof skillet or cast iron pan for searing and roasting the chicken
- Instant-read meat thermometer for checking the thighs are cooked through
- Apple corer or sharp knife for slicing the apples into even wedges
- Tongs for turning the thighs without tearing the skin
Ingredients
- 8 bone-in, skin-on chicken thighs about 900g
- 2 firm apples Honeycrisp or Braeburn, cored and sliced into wedges
- 1 medium onion sliced
- 4 garlic cloves smashed
- 12 fresh sage leaves plus extra to serve
- 120 ml apple cider not vinegar
- 120 ml chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp smoked paprika
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
Instructions
- Heat the oven to 200°C (400°F). Pat the chicken thighs very dry with paper towels — dry skin is what gets crisp.
- Season the thighs all over with the salt, pepper and smoked paprika.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Lay the thighs skin-side down and sear for 6–7 minutes without moving them, until the skin is deep golden and crisp.
- Flip the thighs. Add the butter, onion, garlic and sage leaves to the pan and cook for 2 minutes until the onion softens.
- Tuck the apple wedges around the chicken. Stir the Dijon mustard into the cider and broth, then pour it into the pan.
- Transfer the skillet to the oven and roast for 25–30 minutes, until the chicken reads 74°C (165°F) on an instant-read thermometer and the apples are soft at the edges.
- Rest the pan for 5 minutes, then serve the thighs straight from the skillet with the apples and pan sauce spooned over the top.
Notes
- Pat the skin dry — it is the only way to get it crisp.
- Don’t move the thighs while searing.
- Use cider, not apple juice.
- Rest 5 minutes before serving.
Cast Iron Skillet 12 Inch
for searing the thighs hard on the hob, then going straight into the oven in the same pan.
Apple Corer Slicer
for even apple wedges that cook at the same speed and hold their shape in the pan.
Instant Read Meat Thermometer
for checking the thighs hit 74°C (165°F) without cutting into them and losing the juices.
As an Amazon Associate, I earn from qualifying purchases.