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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
Cook Time 45 minutes
Total Time 1 hour
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.