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One-Pan Fall Chicken Dinner

This dish features seared chicken thighs cooked alongside roasted seasonal vegetables, creating a hearty and comforting main course. The ingredients are combined and roasted together, resulting in a tender, caramelized, and flavorful dish with a golden exterior and rich aroma.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs skin on
  • 2 cups butternut squash or acorn squash peeled and cubed
  • 1 red onion red onion cut into wedges
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper

Equipment

  • Large ovenproof skillet or roasting pan
  • Chef's knife

Method
 

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispy skin.
  2. Rub the chicken thighs with olive oil, then season generously with salt, pepper, and dried thyme. Set aside as the seasonings soak in for a few minutes.
  3. In a large ovenproof skillet or roasting pan, toss the cubed squash, red onion wedges, and minced garlic with the remaining olive oil, salt, and pepper until evenly coated.
  4. Place the seasoned chicken thighs skin-side up on top of the vegetable mixture in the pan, nestling them into the vegetables for even roasting.
  5. Transfer the skillet to the preheated oven and roast for about 35 minutes, or until the chicken skin is crispy and the vegetables are tender and caramelized, with some browning on the edges.
  6. Remove the skillet from the oven and let the dish rest for a few minutes until the juices settle. Serve the chicken alongside the roasted vegetables for a hearty, colorful plate.