Embrace Fall’s Flavors: One-Pan Chicken Delight to Warm Your Season

As the leaves turn vibrant shades of amber and crimson, I find myself craving hearty, comforting meals that celebrate the season. This one-pan fall chicken dinner is my go-to when I want a cozy, fuss-free supper that captures the essence of autumn in every bite. The aroma of roasting herbs and sweet potatoes fills my kitchen, instantly making the house feel warm and inviting.

There’s something magical about bringing all the ingredients together in a single pan. It not only saves time on cleanup but also helps the flavors meld beautifully. Plus, the simplicity of this dish makes it perfect for those busy weeknights when you want a nourishing meal without the fuss.

One-Pan Fall Chicken Dinner

This dish features tender chicken pieces roasted together with sweet potatoes, fragrant herbs, and seasonal vegetables in a single pan. The ingredients meld as they cook, resulting in a rustic, visually appealing meal with crispy edges and vibrant colors.

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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: Comfort Food, Fall

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in, skin-on chicken thighs or breasts if preferred
• 2 large sweet potatoes peeled and chopped into chunks
• 1 large red onion sliced into wedges
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme chopped
• 1 teaspoon paprika smoked if available
• to taste salt and black pepper

Equipment

• Large ovenproof skillet or roasting pan
• Chef’s knife
• Cutting board
• Measuring Spoons
• Tongs

Method

 

1. Preheat your oven to 400°F (200°C). Arrange all ingredients and tools nearby for smooth prep.
2. Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, paprika, and chopped thyme on both sides.
3. Heat the olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear until the skin is golden brown and crisp, about 5-7 minutes.
4. Flip the chicken thighs and cook for another 3-4 minutes to nicely brown the other side. Then transfer the skillet off the heat.
5. Add the sweet potato chunks and red onion slices around the chicken in the skillet. Drizzle with a bit more oil if needed, then sprinkle with a little extra thyme, salt, and pepper.
6. Scatter the minced garlic over the vegetables, ensuring it’s spread evenly for aroma and flavor.
7. Place the skillet in the preheated oven and roast for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and caramelized around the edges.
8. Remove the skillet from the oven, let it rest for a few minutes, then serve the chicken pieces alongside the roasted sweet potatoes and vegetables, drizzled with any pan juices.

This dish is perfect for showcasing seasonal produce while keeping the process straightforward. It’s a reminder that delightful meals don’t need complicated techniques or a long list of ingredients.

Cooking this has become a ritual for me during fall, a small celebration of the season’s bounty. It’s a meal I know my family will return to, plate after plate, as the days grow colder and evenings settle in with a crisp, autumnal air.