This Apple Cider-Glazed Plant Chicken with Sweet Potatoes and Apples is the perfect, flavor-packed, fall dinner recipe. In just one pan Tender Daring Plant Chicken is roasted with caramelized sweet potatoes, apples, and fresh rosemary, then coated in a sweet and tangy apple cider glaze made with agave, grainy mustard, and vegan butter. The result is a hearty, comforting, and completely plant-based meal that’s perfect for weeknights, festive holidays, or whenever you crave something wholesome and satisfying. With minimal prep and easy cleanup, this vegan sheet-pan recipe delivers seasonal flavor without the fuss — a must-try for anyone looking for a delicious fall-inspired plant-based dinner.
6Serves
35 minsCook
15 minsPrep
Preheat oven to 425°F. In a medium bowl, combine sweet potato cubes, apple slices, and chopped rosemary. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and toss until evenly coated.
In a large ovenproof skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the sweet potato and apple mixture, along with rosemary sprigs, and stir to coat in the oil. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the sweet potatoes are just tender.
While the sweet potatoes and apples bake, prepare the glaze. In a small saucepan over medium heat, combine apple cider, agave nectar, and grainy mustard. Bring to a rapid simmer, stirring occasionally, and cook until reduced slightly, about 3-4 minutes. Whisk in vegan butter until melted and incorporated. Set aside.
Remove the skillet from the oven. Add Daring Plant Chicken pieces to the skillet, nestling them among the sweet potatoes and apples. Pour the glaze over the Plant Chicken and vegetables, ensuring even coating. Return the skillet to the oven and bake for an additional 5-10 minutes, until the Plant Chicken is heated through and the glaze is bubbly.
Serve Plant Chicken, sweet potatoes, and apples drizzled with pan juices.
