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Skillet Roast Chicken with Fall Vegetables and Apples

This dish features crispy-skinned chicken roasted in a skillet alongside seasonal vegetables and apples. The recipe involves searing the chicken to golden brown, roasting the vegetables until tender, and developing rich, comforting flavors with earthy herbs and sweet fruit. The final presentation showcases a crispy, caramelized surface with colorful, roasted produce inside.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs patted dry
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried sage
  • 1 pinch red pepper flakes optional
  • 2 medium apples sliced into wedges
  • 3 cups mixed root vegetables such as carrots, parsnips, sweet potatoes, chopped
  • 1 tablespoon honey optional for drizzling
  • to taste salt and freshly ground black pepper

Equipment

  • Cast-iron skillet or ovenproof frying pan
  • Tongs
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season them generously with salt, pepper, and a sprinkle of sage. Heat the skillet over medium-high heat, add olive oil, and place the chicken skin-side down. Sear until the skin is golden and crispy, about 6-8 minutes. Flip and cook for another 2 minutes to start rendering the fat.
  2. Remove the skillet from heat and scatter chopped garlic and red pepper flakes over the chicken. Toss in the sliced apples and chopped vegetables around the chicken, arranging everything in a single layer for even roasting.
  3. Drizzle honey over the apples and vegetables for a touch of sweetness, then season everything with additional salt, pepper, and a pinch more sage. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, until the chicken skin is crisp, the internal temperature reaches 165°F, and the vegetables are tender and caramelized.
  4. Once cooked, remove the skillet from the oven and let it rest for 5 minutes. Use tongs to serve the chicken alongside the roasted apples and vegetables, ensuring each plate has a good mix of textures and flavors.
  5. Finish with an extra sprinkle of fresh herbs or flaky sea salt if desired, then enjoy the warm, crispy chicken contrasted with the sweet, tender fall produce.