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–+ servings

Fall One-Pan Chicken with Apples and Herbs

This comforting fall dish features bone-in chicken thighs seared to crispy perfection and roasted alongside tart apples, shallots, and fragrant herbs. The ingredients caramelize and meld in a single skillet, resulting in tender chicken with a rich, flavorful sauce and caramelized fruit, all finished in the oven for a rustic, hearty presentation.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 520kcal
Author: James Taylor
Servings: 4

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.

Nutrition

Calories: 520kcal | Carbohydrates: 40g | Protein: 40g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 600mg | Potassium: 900mg | Sugar: 15g | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg