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Harvest Season Harmony: One-Pan Fall Chicken Dinner

Written by

EllaDavis

in

As the leaves crunch underfoot and the air turns crisp, I find myself craving comfort that reflects the season. This one-pan fall chicken dinner is my go-to dish when I want something hearty yet surprisingly simple. It captures the essence of autumn with tender chicken, sweet-rooted vegetables, and a whisper of sage, all cooked together to meld flavors effortlessly.

What makes this recipe stand out is its versatility. It works perfectly on busy weeknights and sets a festive tone for weekend gatherings. Plus, it eliminates the usual mess—just one pan, fewer dishes, more time to enjoy the season’s bounty.

One-Pan Fall Chicken Dinner

This dish features tender chicken pieces cooked with sweet-rooted vegetables and fresh sage in a single skillet. The ingredients meld together as they cook, resulting in a hearty meal with a comforting, rustic appearance and a savory aroma. The final dish is golden-brown on top, with vegetables softened and chicken juicy and flavorful.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in skin-on chicken thighs or breasts if preferred
  • 2 medium sweet potatoes peeled and cut into chunks
  • 2 medium carrots peeled and sliced
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 2 teaspoons fresh sage chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Large skillet or oven-proof frying pan
  • Tongs or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper.
  2. Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook for about 5-7 minutes until the skin turns golden brown and crispy. Flip and cook another 3-4 minutes on the other side.
  3. Add sliced onions around the chicken in the skillet, stirring gently to coat with the oil, and cook for 2-3 minutes until translucent and fragrant.
  4. Stir in the minced garlic and chopped sage, cooking for about 30 seconds until aromatic.
  5. Add the sweet potato chunks and sliced carrots into the skillet, stirring to combine and coat with the flavorful juices.
  6. Transfer the entire skillet to the preheated oven and roast uncovered for 25-30 minutes, or until the chicken skin is crisp and the vegetables are tender.
  7. Once cooked, remove the skillet from the oven and let it rest for 5 minutes. Check that the chicken is cooked through and juices run clear.
  8. Serve the fall chicken with the roasted vegetables on a large platter or plates, spooning the flavorful pan juices over the top for added richness.
This dish is a reminder that good food doesn’t need to be complicated, especially when seasons change. The warm aromas of roasted garlic and cinnamon can make any space feel cozy, no matter the weather outside. So, gather your ingredients, embrace the chaos of cooking, and let this meal carry you into autumn’s embrace with ease and flavor.

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