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One-Pan Fall Chicken with Roasted Apples and Herbs

This dish features chicken roasted alongside sweet apples, garlic, and herbs in a single pan. The chicken develops crispy skin while absorbing the flavors of the fruit and seasonings, resulting in a tender, flavorful main course with an appealing golden appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on preferred
  • 2 apples firm, such as Fuji or Honeycrisp
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary, chopped fresh
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon butter optional, for crisping skin

Equipment

  • Large ovenproof skillet or roasting pan
  • Tongs or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and thyme.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy.
  3. While the chicken cooks, core and slice the apples into thick wedges. Add the minced garlic to the pan after flipping the chicken, allowing it to cook for about 30 seconds until fragrant.
  4. Arrange the apple slices around the chicken in the skillet, pressing them lightly into the oil. Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the apples are tender.
  5. Once out of the oven, melt a tablespoon of butter in the skillet if desired, spooning it over the chicken and apples to add extra flavor and a glossy finish.
  6. Let the dish rest for a few minutes, then serve slices of chicken topped with caramelized apples and a drizzle of pan juices for a warm, autumn-inspired meal.