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One-Pan Fall Chicken Dinner

This dish features tender chicken cooked in a single skillet alongside roasted root vegetables and fall herbs. The vegetables caramelize to a crispy, golden exterior, while the chicken skin gains a flavorful, crisp crust, resulting in a warm, hearty meal with vibrant, earthy flavors and rich aromas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in skin-on chicken thighs preferably organic or free-range
  • 2 cups carrots, peeled and chopped
  • 2 cups parsnips, peeled and chopped
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon adds warm aroma
  • 1 teaspoon dried thyme or rosemary
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

Equipment

  • Large ovenproof skillet or cast-iron pan
  • Chef's knife
  • Cutting Board
  • Tongs
  • Measuring spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heating your skillet over medium-high heat, add 1 tablespoon of olive oil, then place the chicken skin-side down. Cook for 5-7 minutes until the skin is golden brown and crispy, then flip and sear for another 3 minutes. Remove the chicken and set aside.
  2. Reduce the heat to medium, add the remaining oil to the skillet. Toss in the sliced onion, carrots, and parsnips. Cook, stirring occasionally, until the vegetables start to caramelize and brown around the edges, about 8-10 minutes. Add the minced garlic, cinnamon, and thyme, cooking for another minute until fragrant.
  3. Nestle the seared chicken thighs back into the skillet amongst the vegetables, skin-side up. Drizzle any remaining juices over the top. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
  4. Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute and keeps the meat moist. Meanwhile, you can spoon some of the roasted vegetables and juices over and around the chicken for presentation.
  5. Serve the chicken thighs hot, accompanied by the caramelized root vegetables and a drizzle of pan juices. The vegetables should be crispy around the edges and tender inside, with the chicken skin crackling as you cut into it. Enjoy this hearty, fall-inspired dish.

Notes

You can add a splash of balsamic vinegar or honey to the vegetables before roasting for extra depth and sweetness.