One-Pan Fall Chicken Dinner: The Cozy Comfort You Didn’t Know You Needed

As the leaves start to change and the air turns crisper, I find myself craving more than just the usual fall flavors. This one-pan chicken dinner combines the warmth of autumn with the simplicity of a quick, all-in-one dish that’s perfect for busy weeknights. It’s a cozy hug in a skillet, filled with roasted seasonal vegetables and tender chicken coated in aromatic herbs.

What sets this recipe apart is its ability to transform humble ingredients into a symphony of comforting smells and flavors. The best part? Everything cooks together, which makes cleanup feel like a victory lap. I love how this dish captures the essence of fall—rich, hearty, yet surprisingly fresh.

One-Pan Roast Chicken with Fall Vegetables

This dish features bone-in chicken pieces roasted together with seasonal vegetables such as squash, Brussels sprouts, and carrots. The ingredients are cooked in a single skillet, resulting in tender chicken with crispy edges and caramelized vegetables, all infused with aromatic herbs. The final dish has a rustic, hearty appearance with golden-brown meat and deeply roasted produce.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs or drumsticks skin-on preferred
• 2 cups butternut squash or pumpkin cubed
• 2 cups Brussels sprouts halved
• 2 large carrots sliced into rounds
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• to taste salt and pepper

Equipment

• Skillet or oven-safe pan
• Chef’s Knife
• Cutting Board
• Measuring cups and spoons
• Tongs

Method

 

1. Preheat your oven to 400°F (200°C). In a small bowl, mix dried thyme, paprika, salt, and pepper. Rub this spice blend evenly over the chicken pieces to season well.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken pieces skin-side down and sear for about 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
3. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant, scraping up any browned bits from the bottom.
4. Arrange the cubed squash, halved Brussels sprouts, and sliced carrots evenly in the skillet around the chicken. Drizzle the vegetables with a little olive oil, and toss lightly to coat. Season with a pinch of salt and pepper.
5. Place the seared chicken back on top of the vegetables, skin-side up. Transfer the skillet into the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
6. Remove the skillet from the oven and let the chicken rest for 5 minutes to retain its juices. Serve hot, with the roasted vegetables spooned around or on top of the chicken.

As the season shifts, this recipe reminds me that good food doesn’t have to be complicated. Sometimes, all it takes is a single skillet and a handful of seasonal ingredients to turn an ordinary evening into something special. Enjoy the slow, satisfying fill of this dish as the leaves dance outside your window—your new fall favorite.

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