One-Pan Autumn Chicken Dinner
This dish features bone-in chicken thighs cooked in a skillet with seasonal apples, root vegetables, and fragrant herbs. The chicken develops crispy skin while the vegetables become tender and caramelized, creating a hearty and rustic main course with a warm, inviting appearance.
Equipment
- Skillet or ovenproof frying pan
- Tongs or silicone spatula
Ingredients
- 4 pieces bone-in chicken thighs preferably skin-on for crispy skin
- 2 large apples cored and sliced
- 3 carrots carrots peeled and chopped into chunks
- 2 russet potatoes cut into wedges
- 4 sprigs fresh thyme whole sprigs
- 3 cloves garlic minced
- 2 teaspoons cinnamon ground
- 2 tablespoons olive oil
- to taste salt and black pepper
- 1/4 cup chicken broth or water
Instructions
- Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, and a pinch of cinnamon on both sides.
- Heat olive oil in your skillet over medium-high heat until shimmering, then place the chicken thighs skin-side down. Cook without moving for about 6-8 minutes until the skin is golden and crispy, then flip and cook for another 4-5 minutes to brown the other side.
- Remove the chicken and set aside. Add the minced garlic and thyme sprigs directly to the skillet, sautéing for about 30 seconds until fragrant and slightly crispy.
- Add the chopped carrots, potatoes, and apple slices to the skillet around the garlic, tossing gently to coat them in the flavorful oil and herbs. Sprinkle a pinch of salt and cinnamon, then cook for about 8-10 minutes, stirring occasionally, until the vegetables start to caramelize and soften.
- Nestle the chicken thighs back into the skillet, placing them on top of the vegetables. Pour in the chicken broth and bring the mixture to a gentle simmer.
- Reduce heat to medium-low, cover the skillet loosely with a lid or foil, and cook for another 25-30 minutes until the chicken is cooked through and the vegetables are tender.
- Remove the lid and increase heat slightly to allow any excess liquid to reduce just slightly, stirring gently to combine flavors. Check seasoning and adjust with more salt or pepper as needed.
- Garnish with fresh thyme sprigs or herbs if desired, then carefully transfer the chicken and vegetables to plates. Serve hot, enjoying the crispy skin, tender vegetables, and aromatic sauce.
Notes
For extra crispiness, broil the chicken for 2 minutes at the end. Using fresh thyme and a splash of broth helps keep the dish flavorful and moist.