Sheet Pan Apple Cider Glazed Chicken & Veggies Pressure Cooker Recipe
A flavorful and easy sheet pan recipe featuring apple cider glazed chicken thighs with roasted Brussels sprouts and garlic. Perfectly cooked using a pressure cooker for tender, juicy results in under an hour.
Ingredients
Main ingredients
- 1.5 pounds Chicken thighs boneless and skinless
- 2 cups Brussels sprouts halved
- 6 Garlic cloves minced
- 1 cup Apple cider
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 1 tablespoon Olive oil for coating veggies
- 1 teaspoon Dried thyme
- To taste Salt and pepper for seasoning
Instructions
Instructions
- Preheat your oven to 400°F to get it hot and ready for roasting after glazing.
- In a small bowl, mix apple cider, apple cider vinegar, honey, and thyme until blended.
- Place chicken thighs on a sheet pan and sprinkle salt and pepper over each piece.
- Around the chicken, arrange Brussels sprouts and sprinkle minced garlic on top.
- Drizzle olive oil on veggies and toss to coat evenly.
- Pour about half of the apple cider glaze over everything spread on the pan.
- Bake in the oven for 25 minutes.
- Remove pan and baste chicken and veggies with leftover glaze, then bake another 10 minutes until cooked through and tender.
- Let rest for 5 minutes before serving to allow juices to settle.
Notes
Serve warm for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.