The Cozy Charm of One-Pan Fall Chicken Dinner

As the leaves turn fiery and the air takes on a crisp edge, I find myself craving dishes that mirror the season’s warmth. This one-pan fall chicken dinner combines hearty textures with seasonal flavors in a way that feels both rustic and refined. It’s perfect for those weekend nights when I want comfort without the chaos of multiple pots and pans.

What sets this recipe apart is its ability to capture the essence of autumn in a single, savory skillet. Roasted vegetables, tender chicken, and fragrant herbs come together in a symphony of cozy aromas. It’s a celebration of fall’s bounty, all in one simple, fuss-free dish.

One-Pan Fall Chicken Dinner

This dish is a hearty baked chicken entrée that features tender chicken pieces roasted alongside seasonal vegetables and fragrant herbs. The ingredients are cooked together in a single skillet, resulting in a rustic yet refined dish with a combination of crispy edges and juicy interior textures, topped with caramelized vegetables and aromatic herbs.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in, skin-on chicken thighs or drumsticks
• 2 cups brussels sprouts halved
• 2 carrots large carrots sliced into thick rounds
• 3 tablespoons olive oil
• 1 teaspoon dried thyme or fresh thyme
• 1 teaspoon paprika smoked or sweet
• to taste salt and pepper
• 3 cloves garlic minced

Equipment

• Skillet or ovenproof frying pan
• Chef’s Knife
• Cutting board
• Mixing spoon or spatula

Method

 

1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels, then rub them with a tablespoon of olive oil, thyme, paprika, salt, and pepper. Place them in the center of your skillet, skin side up.
2. Arrange the halved Brussels sprouts and sliced carrots around the chicken, then drizzle everything with the remaining olive oil. Toss the vegetables gently to coat them evenly in the oil and seasonings.
3. Sprinkle the minced garlic over the vegetables, ensuring it’s evenly distributed to release fragrant aroma during roasting.
4. Transfer the skillet to the preheated oven and roast for about 35-40 minutes, until the chicken skin is golden and crispy, and the vegetables are tender and caramelized in spots.
5. Remove the skillet from the oven and let the dish rest for a few minutes. The chicken juices will settle, and the vegetables will be beautifully roasted.
6. Serve the fall chicken dinner directly from the skillet, garnished with additional herbs if desired, and enjoy the comforting aroma and crisp textures of this hearty, one-pan meal.

As the chill settles in, this meal becomes a comforting constant. No matter how busy life gets, a one-pan fall chicken dinner offers a moment of peace, a flavor-filled pause to savor responsibly.