Prep and Season the Chicken: Start by patting the chicken thighs dry with a paper towel. Season both sides generously with salt, pepper, thyme, and smoked paprika. This seasoning base really brings out the warm, cozy flavors we want in this dish.

Brown the Chicken: Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the chicken thighs skin side down (if using skin-on) and cook for about 4-5 minutes until golden brown. Flip and cook another 3 minutes on the other side. Remove chicken and set aside. Browning adds flavor and locks in moisture.

Sauté the Veggies: Reduce heat to medium, add the remaining tablespoon of olive oil. Toss in the diced sweet potatoes, Brussels sprouts, and sliced onions. Cook for 5-7 minutes, stirring occasionally, until veggies start to soften and develop a bit of color.

Add Garlic and Apple: Stir in the minced garlic and chopped apple. Cook for another 2 minutes, allowing the garlic to get fragrant but not burn. The apples add a nice hint of sweetness that balances the savory elements.

Deglaze and Combine: Pour in the chicken broth and apple cider vinegar. Use your spoon to scrape up any brown bits stuck to the skillet – that’s pure flavor magic. Nestle the browned chicken thighs back into the pan, placing them on top of the veggies.

Bake to Finish: Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. This oven finish ensures juicy chicken and perfectly cooked veggies.

Garnish and Serve: Remove from the oven, let it rest for a few minutes. Sprinkle fresh parsley over the top if desired. Serve this hearty skillet meal straight from the pan for a cozy, rustic touch.