One-Pan Fall Chicken with Caramelized Veggies
This cozy, no-fuss skillet meal combines tender bone-in chicken thighs with sweet potatoes, Brussels sprouts, garlic, and shallots. Caramelized and crispy on the outside, the chicken and vegetables develop rich flavors and a vibrant appearance, finished with fresh lemon and herbs for a bright finish.
Equipment
- Large ovenproof skillet or cast-iron pan
- Sharp Knife & Cutting Board
- Meat thermometer
- Silicone spatula or tongs
Ingredients
- 4 pieces bone-in chicken thighs skin on for crispiness
- 2 large sweet potatoes diced
- 1 pound Brussels sprouts halved
- 3 cloves garlic minced
- 1 large shallot chopped
- 1 whole lemon for juice and zest
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or your favorite herbs
- to taste salt and pepper
Instructions
- Preheat your oven to 200°C (400°F). Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and dried thyme on both sides.
- Heat the skillet over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down and cook for about 5-7 minutes until the skin turns golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced sweet potatoes and halved Brussels sprouts. Sauté for about 8 minutes, stirring occasionally, until the edges are browned and vegetables start to soften.
- Add the chopped shallots and minced garlic to the skillet. Sauté everything together for about 2 minutes until fragrant and shallots are translucent.
- Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin side up. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 75°C (165°F) and the veggies are tender.
- While the chicken roasts, zest and juice the lemon. Squeeze the lemon juice over the finished dish and sprinkle with lemon zest for brightness.
- Remove the skillet from the oven and let the chicken rest for about 5 minutes. Check the chicken’s temperature with a meat thermometer to ensure it's cooked through.
- Finish by spooning the pan juices and caramelized veggies over the chicken. Serve hot for a colorful, crispy, and tender fall-inspired meal.