Sheet Pan Chicken Thighs with Apples, Gin & Coriander Seeds

April 4, 2018

Test Kitchen-Approved

Author Notes: The beauty of this recipe is not just the gorgeous melding of flavors, but how quickly and easily I can throw it together all year round. Cut into finger-size strips, the chicken and very thinly sliced apples cook in only twenty minutes, during which time they miraculously produce a pan sauce that is fragrant and heady.

Even better, that sauce results from just a few kitchen staples. Along with the requisite garlic, olive oil, salt, and pepper, I added cilantro, an herb I adore year in and out. Then from the spice cabinet, I pulled out the coriander seeds, which I had no doubt would go perfectly well with the cilantro.

Reprinted from 'Favorite Recipes from Melissa Clark's Kitchen' by Melissa Clark with Black Dog & Leventhal, 2018.
Melissa Clark

Serves: 2 to 3
Prep time: 10 min
Cook time: 20 min


  • 1 large or 2 small apples
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white vermouth
  • 1 1/2 teaspoons gin
  • 2 tablespoons chopped fresh cilantro, dill, or parsley
  • 2 garlic cloves, minced
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
In This Recipe


  1. Preheat the oven to 400° F.
  2. Core the apples and slice them as thinly as you can without getting out (or buying!) a mandoline (between 1/8 and 1/4 inch is fine).
  3. In a 9 x 13-inch pan, toss all the ingredients except 1 tablespoon of the cilantro (or dill or parsley). Spread the ingredients into one layer in the pan. Roast until the chicken is cooked through and the apples are softened, about 20 minutes. Garnish with the reserved cilantro (or dill or parsley). The sauce will be thin, so serve with crusty bread or over rice to sop up the sauce.

More Great Recipes:
American|Apple|Chicken|Cilantro|Coriander|Dill|Gin|Parsley|Sheet Pan|Bake|Quick and Easy|Winter

Reviews (7) Questions (2)

7 Reviews

FrugalCat June 23, 2018
Didn't have any gin, so just used the vermouth. Came out fantastic- will make again this autumn.
violingirl May 15, 2018
Haha, I too think cilantro tastes like soap. I am happy to read that dill can be used in place :)<br /><br />My question--by sheet pan, you mean the flat non-stick pan we use in baking?
M V. May 15, 2018
I used a regular Pyrex-type baking dish (~9x13”) and it was fine
violingirl May 15, 2018
Thank you!
M V. May 5, 2018
I enjoyed this recipe very much. Followed the directions exactly, and used parsley. The next time I make it, I shall at least double the parsley. I like garlic, but find a little goes a long way, and thought that the taste overpowered the apples and the parsley — so, shall use only one clove! This is so easy and quick, and the chicken was very, very tender!
Dan E. April 17, 2018
I cannot overstate how damn good and easy this was to make. This was once of those times you tuck into your plate and you forget what you're doing for a few minutes. So...time stopping I guess. <br /><br />I stuck to the recipe, but used parsley bc my SO is one of those legendary folks who thinks cilantro tastes like soap. I upped the sea salt and pepper (chicken thighs love sea salt and pepper) and the Gin (yours truly loves gin), but otherwise my measurements were exactly the same.<br /><br />I think the biggest thing to street with this recipe is serving it on a Good, Crusty Bread. It really was the make on this one.
Katie M. April 24, 2018
I'm so glad you enjoyed this, Dan! Thanks for sharing :)