This one-pan fall chicken dinner is a reminder that simple ingredients can create something deeply satisfying. It’s a dish I turn to when I want comfort but also crave a bit of seasonal brightness. The combination of crispy skin, tender meat, and caramelized apples feels like a warm hug, especially on chilly nights.
Why I Keep Coming Back to This Dish
It’s the kind of meal that balances ease, warmth, and seasonal flavors all in one pan. The smell of seared chicken and caramelized apples fills the kitchen with a cozy aroma I crave after busy days. Plus, it’s adaptable—swap ingredients, add a splash of cider, or toss in root vegetables for a different fall twist. No matter the night, it’s a reliable, hearty hug on the plate.
Breaking Down the Ingredients
- Bone-in chicken thighs: Juicy, with rich flavor from the bone, plus crispy skin if seared properly.
- Apples (preferably tart like Granny Smith): Add a bright, sweet-tart contrast, caramelizes beautifully in the pan.
- Shallots: Layered with sweetness and a subtle onion note, mellowed by cooking.
- Fresh sage or thyme: Herbaceous, fragrant, grounding the dish’s seasonal vibe.
- Olive oil: For crisping the skin and sautéing everything to golden perfection.
- White wine or chicken broth: De-glazing adds depth and a slight zing to the sauce.
- Salt and pepper: Basic but vital—season early and generously.
Tools of the Trade for a Perfect Roast
- Ovenproof skillet: For searing and roasting in one vessel, reducing cleanup.
- Meat thermometer: To check doneness precisely.
- Tongs: For flipping the chicken without piercing the skin.
- Knife and chopping board: Prepping apples, shallots, and herbs.
Step-by-Step to a Rustic, Homely Dinner
Step 1: Preheat your oven to 200°C (392°F).
Step 2: Season bone-in chicken thighs generously with salt, pepper, and a sprinkle of sage.
Step 3: Heat a large ovenproof skillet over medium-high heat. Add a splash of olive oil.
Step 4: Sear chicken skin-side down for 5-7 minutes until golden and crispy. Flip and cook another 3 minutes.
Step 5: Remove chicken and set aside. In the same pan, sauté sliced apples and shallots until soft and fragrant, about 5 minutes.
Step 6: Deglaze the pan with a splash of white wine or chicken broth, scraping up browned bits.
Step 7: Nestle the chicken back into the pan among the apple mixture. Roast in the oven for 25-30 minutes until cooked through.
Step 8: Let rest for 5 minutes before serving. Garnish with fresh thyme or parsley.
Cooking Checkpoints and Tips
- Ensure the chicken skin is dry before searing for maximum crispiness.
- Don’t overcrowd the pan; work in batches if needed to keep the skin crisp.
- Use a meat thermometer — 75°C (165°F) confirms the chicken is safely cooked.
- Watch the apples—they should be soft but still hold their shape.
Common Mistakes and How to Fix Them
- Chicken skin turns soggy.? Pat chicken dry before searing to prevent steaming.
- Uneven browning.? Don’t overcrowd the pan; cook in batches if necessary.
- Undercooked chicken.? Use a thermometer—75°C (165°F) is perfect.
- Burnt apple bits or sticking.? Add a splash of liquid if the pan gets too dry.
Fall One-Pan Chicken with Apples and Herbs
Equipment
- Ovenproof skillet
- Meat thermometer
- Tongs
- Knife and chopping board
Ingredients
- 4 pieces bone-in chicken thighs preferably with skin
- 2 apples tart apples (e.g., Granny Smith) cored and sliced
- 2 shallots shallots sliced thinly
- 2 tablespoons olive oil
- 1 tablespoon fresh sage or thyme chopped
- 1/2 cup white wine or chicken broth for deglazing
- to taste salt and pepper
Instructions
- Preheat your oven to 200°C (392°F) and pat the chicken thighs dry with paper towels, ensuring the skin is as dry as possible for crisping.
- Season the chicken generously with salt, pepper, and a sprinkle of chopped sage or thyme on both sides.
- Heat your ovenproof skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place the chicken skin-side down and sear for 5-7 minutes until the skin turns golden brown and crispy. Flip the pieces and cook for another 3 minutes.
- Remove the chicken from the skillet and set aside. In the same pan, add the sliced shallots and apple slices. Sauté for about 5 minutes until they soften and develop a fragrant aroma, with the apples beginning to caramelize around the edges.
- Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits with a spatula. Allow the liquid to simmer for a minute or two until slightly reduced.
- Nestle the seared chicken thighs back into the skillet among the apple and shallot mixture. Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear.
- Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with additional chopped herbs if desired, then serve hot, enjoying the crispy skin, tender meat, and caramelized apples.
