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Fall One-Pan Chicken with Roasted Vegetables and Apples

This one-pan fall chicken dish involves searing chicken thighs until golden, then roasting them alongside seasonal vegetables and slices of apple in the oven. The final dish has tender, caramelized chicken paired with softened roasted vegetables and fruit, all coated in a fragrant, slightly sticky glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes) cut into bite-sized pieces
  • 2 apples ripe apples (e.g., Fuji or Honeycrisp) sliced into wedges
  • 3 cloves garlic minced
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cinnamon

Equipment

  • Oven-safe skillet or large cast-iron pan
  • Knife
  • Cutting board
  • Tongs or spatula
  • Measuring spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season them generously with salt and black pepper on both sides.
  2. Heat the oven-safe skillet over medium-high heat and add the olive oil. Once shimmering, place the chicken thighs skin-side down and sear until golden brown and crispy, about 5-7 minutes.
  3. Flip the chicken using tongs and cook for another 3-4 minutes until lightly browned. Remove the chicken from the skillet and set aside.
  4. Add the minced garlic to the skillet and cook for about 30 seconds, stirring until fragrant. Then, toss in the chopped root vegetables and apples, spreading them evenly around the pan.
  5. Drizzle the honey and apple cider vinegar over the vegetables and apples, then sprinkle with cinnamon. Toss gently to coat everything evenly and allow the mixture to cook for 2 minutes, letting the flavors meld.
  6. Nestle the seared chicken thighs back into the skillet, placing them skin-side up on top of the vegetables and fruit.
  7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  8. Remove the skillet from the oven and let the dish rest for a few minutes. The sauce should be slightly sticky and fragrant, with caramelized edges on the chicken and roasted vegetables.
  9. Serve the chicken with the roasted vegetables and apples, spooning the pan glaze over the top for extra flavor.

Notes

Feel free to add fresh herbs like rosemary or thyme before roasting for extra aroma.