Go Back

Fall Chicken Casserole with Seasonal Spices

This baked chicken casserole features tender, crispy-skin pieces cooked with aromatic fall spices like cinnamon and sage. The dish combines seared or baked chicken with roasted vegetables and a flavorful broth, resulting in a warm, rustic casserole with a caramelized top and hearty texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably organic
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon freshly ground if possible
  • 1 teaspoon dried sage crushed if whole
  • 2 cups mixed root vegetables carrots, sweet potatoes, parsnips, chopped
  • 1 cup chicken broth preferably homemade or low-sodium
  • 1 tablespoon flour for thickening, optional
  • to taste salt and pepper
  • 1 cup shredded cheese optional, for topping

Equipment

  • Oven
  • Skillet or frying pan
  • Baking dish
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Drizzle the chicken thighs with olive oil and season generously with salt, pepper, cinnamon, and sage. Place the chicken in a skillet over medium-high heat, skin-side down, and sear for about 5 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes, then transfer the skillet to the oven to roast for 20 minutes until cooked through.
  2. While the chicken cooks, prepare the vegetables by chopping them into even pieces. Toss the chopped root vegetables with a little olive oil, salt, and pepper. Spread them out on a baking sheet and roast alongside the chicken for about 20-25 minutes until tender and caramelized.
  3. Remove the skillet from the oven and transfer the chicken to a plate to rest slightly. In the same skillet, pour in the chicken broth and add a spoonful of flour while stirring. Scrape up any browned bits from the bottom to incorporate flavor. Bring this mixture to a simmer and cook for 3-5 minutes until slightly thickened and fragrant with spices.
  4. Combine the roasted vegetables with the broth mixture in the skillet or transfer everything to a baking dish. Arrange the rested chicken thighs on top of the vegetables. If desired, sprinkle shredded cheese over everything for a melty, golden crust. Place the casserole in the oven and bake uncovered for another 10 minutes until bubbly and the cheese is melted and slightly browned.
  5. Remove the casserole from the oven and let rest for a few minutes. Serve hot with extra herbs or a sprinkle of fresh sage for a cozy fall-inspired meal. Enjoy the crispy chicken skin, tender vegetables, and fragrant spices in every bite.

Notes

You can customize the vegetables based on seasonality or preference. For a vegetarian version, substitute with hearty vegetables and a savory tomato sauce instead of chicken.