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One-Pan Fall Chicken Dinner

This skillet dish combines tender chicken thighs with roasted fall vegetables like squash and apples, seasoned with fragrant thyme and rosemary. The dish is cooked in a single pan, resulting in a hearty, visually vibrant meal with crispy edges and tender, caramelized ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 medium butternut squash peeled and cubed
  • 2 medium apples preferably tart, cored and sliced
  • 3 tablespoons olive oil
  • 2 teaspoons fresh thyme chopped
  • 1 teaspoon dried rosemary crushed or chopped
  • 3 cloves garlic minced
  • to taste salt and pepper

Equipment

  • Large ovenproof skillet or cast-iron pan
  • Sharp Knife
  • Cutting board
  • Tongs
  • Measuring spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season them generously with salt, pepper, and half of the chopped thyme.
  2. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down, and cook until the skin is golden brown and crispy—about 6-8 minutes. Flip and cook the other side for another 4 minutes. Remove the chicken and set aside.
  3. Add another tablespoon of olive oil to the same skillet if needed. Toss in the cubed squash and sliced apples, stirring to coat with the flavorful pan juices. Cook until slightly caramelized and tender around the edges, about 8 minutes, while fragrant aromas fill the air.
  4. Stir in the minced garlic, remaining thyme, and crushed rosemary, cooking for about 1 minute until fragrant. Season the vegetables with additional salt and pepper to taste.
  5. Nestle the browned chicken thighs back into the skillet among the vegetables, skin side up. Transfer the entire skillet to the preheated oven and roast until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), approximately 20-25 minutes.
  6. Remove the skillet from the oven, and let the chicken rest for 5 minutes. The vegetables will be tender and caramelized, with the chicken skin crispy, creating a colorful, hearty dish ready to serve directly from the skillet.