One-Pan Fall Chicken with Roasted Apples and Sage

This dish features bone-in chicken thighs roasted in a skillet alongside sweet apples and fragrant sage. The chicken develops a crispy skin, while the apples caramelize to a tender, syrupy consistency, creating a rustic and comforting main course with rich aromas and a golden appearance.

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Calories: 520kcal

Author: James Taylor

Servings:

Equipment

▢
Skillet or frying pan
▢
Tongs or Spatula

Ingredients

▢ 4 piece bone-in chicken thighs skin on
▢ 2 large apples firm, such as Fuji or Honeycrisp
▢ 2 tablespoons olive oil
▢ 2 teaspoons fresh sage chopped
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ 1 tablespoon butter optional, for extra flavor

Instructions

Pat the chicken thighs dry with paper towels, then season both sides generously with salt, pepper, and chopped sage.
Heat the skillet over medium-high heat and add a tablespoon of olive oil, letting it shimmer.
Place the chicken thighs skin-side down in the hot skillet, pressing lightly to ensure contact. Sear for about 5-7 minutes until the skin is golden and crispy, then flip and cook the other side for another 5 minutes.
While the chicken is cooking, core the apples and cut them into slices or chunks of your choice.
Remove the chicken from the skillet and set aside on a plate, leaving the rendered fat and browned bits in the pan.
Add the apple slices to the skillet and cook over medium heat for about 8-10 minutes, stirring occasionally, until they soften and develop caramelized edges, filling the kitchen with sweet, toasty aromas.
Nestle the chicken thighs back into the skillet among the apples, and add a small pat of butter if using, to melt and add richness.
Reduce the heat to medium-low, cover the skillet loosely, and let everything cook together for another 10-15 minutes until the chicken reaches an internal temperature of 165°F and the apples are tender.
Uncover the skillet and raise the heat slightly to re-crisp the chicken skin for a couple of minutes, listening for a gentle sizzle and watching for a crispy appearance.
Remove from heat, taste the sauce and apples, and adjust seasoning if needed. Sprinkle extra sage or herbs for garnish if desired.
Serve the chicken with a generous helping of caramelized apples on the side, accompanied by the pan juices for a warm, rustic presentation.

Notes

Feel free to add a splash of lemon juice or a dash of smoked paprika for extra flavor. This dish pairs beautifully with roasted vegetables or crusty bread.

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