Preheat your oven to 400°F (200°C). Arrange the chicken thighs on a large baking sheet. Drizzle with a tablespoon of olive oil and rub the skin with salt, pepper, and half of the chopped sage. Place them skin-side up and set aside.
Toss the chopped root vegetables with the remaining olive oil, salt, pepper, minced garlic, and the rest of the sage in a mixing bowl until evenly coated. Spread them around the chicken on the baking sheet.
Pour the apple cider over the vegetables and chicken, allowing some to pool at the bottom of the pan. This will help create a flavorful sauce during roasting.
Roast in the preheated oven for about 35-40 minutes, or until the chicken skin is crispy and golden, and the vegetables are tender and caramelized. Baste the chicken with pan juices halfway through cooking for extra flavor.
Once cooked, remove the pan from the oven and transfer the chicken to a serving platter. Cover loosely with foil and let rest for 5 minutes.
Meanwhile, transfer the pan juices and roasted vegetables to a small saucepan. Bring to a simmer over medium heat, cooking until slightly thickened, about 3-5 minutes. Taste and adjust seasoning as needed.
Pour the warm sauce over the rested chicken and vegetables. Serve immediately, enjoying the crispy skin and fragrant, caramelized veggies.
