Preheat oven to 375 degrees Fahrenheit.
Place chicken thighs in a large baking pan.
Sprinkle cornstarch evenly over the chicken and rub to coat all over.
Add sweet potato wedges and carrot chunks around the chicken.
Season everything with salt and black pepper.
In a bowl, whisk together all the sauce mixture ingredients. Pour evenly over the chicken and vegetables.
Cover pan tightly with foil and bake for one and a half hours.
Remove foil, brush or spoon the thickened sauce over the chicken, and bake uncovered another 10 to 20 minutes, until chicken and vegetables have browned a bit.
One-Pan Apple Glazed Chicken with Carrots and Sweet Potatoes
This one-pot chicken recipe is easy enough for weeknights, yet special enough for Rosh Hashanah. Using apple juice in this recipe makes the chicken extra juicy and flavorful. The flavor combination is just right – slightly sweet and slightly savory – making it a dish everyone will enjoy.
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I made this for Rosh Hashanah, it was delicious and a hit with my guests. It's an interesting flavor combo, not your typical sweet chicken, the thyme and rosemary combo gives it a more savory, complex flavor. I saved part of it and froze it to serve at the seuda hamafsekes so hopefully it will turn out well then too.