Go Back

One-Pan Fall Chicken Dinner

This dish features tender chicken cooked with roasted root vegetables and crispy greens in a single skillet. The method involves sautéing, roasting, and finishing with fresh greens, resulting in a rustic, hearty meal with a vibrant appearance and a combination of tender, caramelized, and crispy textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on preferred
  • 2 cups carrots cut into wedges
  • 2 cups parsnips sliced into rounds
  • 3 cups kale or spinach roughly chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • to taste

Equipment

  • Skillet or large cast-iron pan
  • Sharp knife
  • Cutting board
  • Tongs
  • Kitchen spoon

Method
 

  1. Pat the chicken thighs dry and season generously with salt, pepper, and a pinch of cinnamon. Heat half of the olive oil in your skillet over medium-high heat, then place the chicken skin-side down. Cook until the skin is golden brown and crispy, about 6-8 minutes, then flip and cook for another 4-5 minutes. Remove and set aside.
  2. Add the remaining olive oil to the same skillet. Toss in the carrots and parsnips, spreading them out to cook in a single layer. Sauté for 5-7 minutes, stirring occasionally, until they begin to caramelize and soften.
  3. Stir in the minced garlic and thyme, cooking for another minute until fragrant. Sprinkle the vegetables with more salt, pepper, and a touch more cinnamon if desired, then nestle the chicken thighs back into the skillet among the vegetables.
  4. Transfer the skillet to a preheated oven at 400°F (200°C). Roast everything together for about 20 minutes, or until the chicken thighs are cooked through and vegetables are tender.
  5. Once done, carefully remove the skillet from the oven. Use tongs or a spoon to push the greens into the hot pan, allowing them to wilt from the residual heat and absorb the flavors for 2-3 minutes.
  6. Taste and adjust the seasoning if needed, then plate the chicken thighs alongside the roasted roots and greens. Serve hot, garnished with extra thyme if desired for a burst of freshness.

Notes

Feel free to swap in other root vegetables or greens depending on your preference. The dish can be prepared entirely on the stovetop using a covered skillet if oven use isn't preferred.