Skillet Chicken with Apples & Root Vegetables
An apple a day keeps the doctor away, or so they say. As the weather rapidly cools and the holidays are upon us, delicious apples abound. So enjoy them while they’re at their crispiest and best in this super-easy, utterly-delish, one skillet chicken dinner.
Skillet Chicken – Ingredients
With yummy crispy-skinned chicken thighs, delicious beets and rainbow carrots, and some super-yummy gala apples, this dinner is quick, simply, very tasty and packs a vitamin punch. The perfect Winter weeknight meal!
I used gala apples, candy beets, and rainbow carrots for this but you can definitely choose the root vegetables and apples that you prefer, just make sure it’s a tart apple, which is better for a savory dish. And definitely don’t skimp on frying the chicken prior to roasting in the oven, the it really makes the dish!
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Skillet Chicken with Apples & Root Vegetables
Prep time
Cook time
Total time
Author: Stacey Martin
Recipe type: Entree
Serves: 4
Ingredients
- 4 chicken thighs, bone-in and skin-on (around 1.25lb)
- 4 garlic cloves
- 1 tbsp butter
- 1 ½ tsp olive oil
- ¼ tsp kosher salt
- 2 beets, peeled and diced (2 cups)
- 2 carrots, peeled and diced (2 cups)
- 1-2 apples, diced (2 cups)
- 4 garlic cloves
- 1 sprig thyme
- ¼ tsp kosher salt
Instructions
- Heat oil, butter and garlic cloves over low-medium heat.
- Add chicken thighs, skin side down, and cook over low heat until extremely crispy (around 8 minutes)
- Take chicken off heat, and remove from pan as well as browned garlic (dispose of browned garlic). Set aside.
- Place beets and carrots in skillet and cook in chicken juices over medium heat for 3-5 minutes.
- Top sautéed root vegetables with crisped chicken, stud with remaining garlic, and top with apples.
- Roast for 30 minutes at 400F until chicken and vegetables are cooked-through and apples are tender and browned.
- Serve, eat, enjoy!
