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One-Pan Fall Chicken Dinner

This dish features herb-infused chicken breasts roasted alongside colorful root vegetables such as carrots, parsnips, and sweet potatoes. The ingredients are combined and cooked together in a single skillet, developing a caramelized exterior and tender interior, with the vegetables soaking up savory flavors and herbs for a rustic presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken breasts preferably skin-on for extra flavor
  • 3 cups mixed root vegetables chopped into chunks (carrots, parsnips, sweet potatoes)
  • 3 cloves garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or fresh thyme if available
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper freshly ground

Equipment

  • Oven
  • Skillet or ovenproof pan

Method
 

  1. Preheat your oven to 400°F (200°C). Place a large ovenproof skillet on the stove over medium heat and add 1 tablespoon of olive oil. Pat the chicken breasts dry, then season generously with salt, pepper, and thyme. Sear the chicken skin-side down until golden brown, about 4-5 minutes, then flip and cook for another 2 minutes. Remove the chicken and set aside.
  2. Add the remaining tablespoon of olive oil to the same skillet. Toss in the chopped root vegetables and minced garlic, stirring to coat them in the flavorful drippings. Roast for about 10 minutes, allowing the vegetables to start softening and caramelizing at the edges.
  3. Nestle the seared chicken breasts among the vegetables, skin-side up. Transfer the skillet to the preheated oven and roast for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  4. Carefully remove the skillet from the oven. Check that the chicken is cooked through and the vegetables are beautifully browned and soft to the touch. You can finish with a sprinkle of fresh herbs if desired for extra aroma and color.
  5. Let the chicken rest for a few minutes, then serve directly from the skillet, showcasing the vibrant roasted vegetables and juicy chicken for a comforting fall-inspired meal.

Notes

For extra flavor, marinate the chicken with herbs and oil overnight. Feel free to swap in different root vegetables or fresh herbs to customize your dish.