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One-Pan Fall Chicken Dinner

This dish features bone-in chicken thighs roasted alongside seasonal root vegetables such as carrots, squash, and onions, using oven roasting to create a crispy-skinned, tender interior. The vegetables caramelize and soften, adding flavor and texture, while the chicken develops golden skin and juicy meat, all cooked together in a single pan for ease and rustic appeal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on for crispy texture
  • 2 cups carrots peeled and cut into chunks
  • 1 small butternut squash peeled, seeded, and cubed
  • 1 large onion sliced into wedges
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • to taste salt and pepper

Equipment

  • Baking sheet or roasting pan
  • Sharp Knife

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, mix together thyme, sage, salt, and pepper. Rub this seasoning mixture all over the chicken thighs for flavorful skin.
  2. Arrange the chicken thighs on a baking sheet or roasting pan, skin side up. Drizzle with a tablespoon of olive oil and rub to evenly coat. Place in the oven and roast for 20 minutes, allowing the skin to start crisping up and the aroma to develop.
  3. While the chicken begins to roast, toss the chopped carrots, squash, and sliced onion with the remaining tablespoon of olive oil, minced garlic, and a pinch of salt and pepper. Spread the vegetables around the chicken on the pan.
  4. Return the pan to the oven and roast everything together for an additional 20-25 minutes, or until the chicken skin is crispy and the vegetables are tender and caramelized, with a slight golden hue.
  5. Check the chicken for doneness; the internal temperature should reach 165°F (74°C). If needed, broil for a few minutes to crisp the skin further, watching closely to prevent burning.
  6. Remove the pan from the oven and let the chicken rest for 5 minutes, allowing juices to redistribute. Serve the tender, flavorful chicken alongside the caramelized vegetables for a hearty, seasonal meal.

Notes

Feel free to add other root vegetables like beets or parsnips for extra variety. Adjust seasoning to taste, and serve with crusty bread or a side salad.