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Rustic Fall One-Pan Chicken with Roasted Apples and Cinnamon

This dish features bone-in chicken pieces seared until golden, then roasted alongside sliced apples, garlic, and warm spices in a single skillet. The final result is a tender, juicy chicken with caramelized fruit and a fragrant cinnamon-scented pan sauce, showcasing a blend of hearty and sweet fall flavors.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs or drumsticks skin-on preferred for crispy texture
  • 2 apples apples firm and sweet, such as Fuji or Honeycrisp
  • 3 cloves garlic minced
  • 1 tablespoon olive oil divided
  • 1 teaspoon ground cinnamon or cassia cinnamon
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper to taste
  • 1/2 cup chicken broth for pan sauce

Equipment

  • Skillet or oven-proof frying pan
  • Tongs
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and a pinch of cinnamon.
  2. Heat half of the olive oil in a large oven-proof skillet over medium-high heat until shimmering. Place the chicken skin-side down and sear for about 5-7 minutes, until golden brown and crispy. Flip the chicken and sear the other side for another 5 minutes.
  3. While the chicken sears, core and slice the apples into thick wedges. Add the apples around the chicken in the skillet.
  4. Sprinkle the minced garlic, ground cinnamon, thyme, and a pinch more salt and pepper over everything. Drizzle with the remaining olive oil.
  5. Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F) and the apples are tender and caramelized.
  6. Remove the skillet from the oven and transfer the chicken and apples to a serving platter, tenting loosely with foil to keep warm.
  7. Pour the pan juices into a small saucepan, add the chicken broth, and simmer over medium heat until slightly thickened, about 3-5 minutes. Taste and adjust seasoning if needed.
  8. Drizzle the warm pan sauce over the roasted chicken and apples, creating a glossy, fragrant finish.
  9. Serve the chicken with apples on a warm plate, spooning extra sauce over the top for added moisture and flavor. Enjoy the tender meat paired with caramelized fruit and spice aromas.

Notes

Feel free to experiment with different fall spices like nutmeg or allspice. Using bone-in chicken ensures juicy, flavorful meat, but boneless cuts can also work with adjusted cooking times.