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One-Pan Fall Chicken Dinner

This dish features bone-in chicken pieces roasted alongside seasonal vegetables and herbs in a single skillet. The chicken develops a crispy, golden skin while remaining tender inside, with roasted vegetables adding heartiness and rich flavors. The dish is finished with aromatic herbs, creating a rustic, comforting fall-inspired meal with appealing textures and warm aromas.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs or drumsticks skin-on preferred
  • 2 cups mixed root vegetables like carrots, parsnips, beets, cut into chunks
  • 3 cloves garlic minced
  • 2 tablespoons olive oil divided, for roasting and brushing
  • 1 teaspoon dried thyme or fresh thyme sprigs
  • to taste salt and pepper

Equipment

  • Large ovenproof skillet or cast-iron pan
  • Tongs or fork for handling chicken

Method
 

  1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels, then season generously with salt, pepper, and thyme. Rub a tablespoon of olive oil over each piece to help get crispy skin.
  2. Chop your root vegetables into evenly sized chunks, aiming for uniformity so they cook evenly. Toss them in a bowl with a tablespoon of olive oil, salt, and pepper.
  3. Place the seasoned chicken in your large, ovenproof skillet, skin side up, leaving space around each piece. Scatter the prepared vegetables around the chicken in the pan.
  4. Sprinkle the minced garlic over the chicken and vegetables. Drizzle a little more olive oil over everything to promote browning and flavor.
  5. Transfer the skillet to the preheated oven and roast for about 35-40 minutes, or until the chicken skin is crispy and a thermometer inserted into the thickest part reads 165°F (74°C). Baste the chicken with juices from the pan halfway through for extra flavor.
  6. Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. The vegetables should be tender and caramelized, with fragrant herbs and garlic melded in.
  7. Serve the crispy-skinned chicken alongside the roasted vegetables, making sure to spoon some of the flavorful pan juices over the top for added richness. Enjoy this warm, hearty fall feast.

Notes

Feel free to swap in other seasonal vegetables or fresh herbs to customize this dish. For extra crispiness, broil the chicken for 2 minutes at the end if needed.