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One-Pan Roasted Chicken with Apples and Sweet Potatoes

This dish features bone-in chicken thighs roasted in a single skillet alongside sliced apples and sweet potatoes. The ingredients cook together until the chicken skin is crispy and the fruit and tubers are caramelized and tender, creating a hearty, rustic meal with a vibrant, golden appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on for crispy skin
  • 2 large apples preferably tart like Granny Smith
  • 2 large sweet potatoes peeled and sliced into rounds
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary for extra flavor
  • to taste salt and pepper
  • 1 clove garlic minced

Equipment

  • Skillet or cast-iron pan
  • Sharp knife
  • Cutting board
  • Tongs
  • Measuring spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Drizzle the chicken thighs with a tablespoon of olive oil and season generously with salt, pepper, and thyme.
  2. Place a large skillet over medium-high heat and add the remaining olive oil. Once hot, lay the chicken thighs skin-side down and sear for about 5-7 minutes until the skin turns golden brown and crispy.
  3. Flip the chicken thighs and cook for another 3-4 minutes to develop color on the other side. Remove the chicken from the skillet and set aside on a plate.
  4. While the skillet is still hot, add the minced garlic to the drippings and sauté for 30 seconds until fragrant, stirring gently.
  5. Add the sliced sweet potatoes to the skillet, spreading them out evenly. Cook for about 5 minutes, stirring once, until they start to soften and develop some color.
  6. Layer the apple slices over the sweet potatoes, pressing them slightly into the pan and cooking for an additional 2 minutes to begin caramelization.
  7. Return the chicken thighs to the skillet, placing them on top of the apples and sweet potatoes. Transfer the entire skillet to the preheated oven.
  8. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the apples and sweet potatoes are tender and caramelized.
  9. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
  10. Serve the chicken thighs alongside the roasted apples and sweet potatoes, spooning any flavorful pan juices over the top for added richness.

Notes

For extra flavor, add a splash of white wine to the skillet after searing the chicken. Feel free to swap thyme with rosemary or sage depending on your preference.