One-Pan Chicken Thighs and Fall Vegetables

Makes 2 to 4 servings35 minutes
Brussels sprouts and squash are two vegetables we can't get enough of in November, but that doesn't mean you have to stick with them for this recipe. Use potatoes and shallots one night, mushrooms and kale the next. Whatever veg you pick, just be sure to turn the heat up—it's what gives them that deep, caramel flavor.


4 chicken thighs

½ pound brussels sprouts, trimmed and halved

1 delicata squash, cut in half lengthwise, seeds scooped out and cut into ½ half moons

1 handful sage leaves, chopped roughly

1 pinch chile flakes

4 cloves garlic, sliced

Step 1

Salt and pepper the chicken thighs on both sides and set aside. Heat a large (10-inch) cast iron pan over high heat. When the pan is hot, add the chicken thighs skin side down and cook until the skin starts to turn golden brown, about 6 minutes. Remove the thighs and set aside.

Step 2

In the same pan, heat a glug of olive oil. When the oil is hot add the garlic, chile and sage. Cook until the garlic starts to color, about 4 minutes. Add the brussels and delicata and cook all together for about 5 minutes.

Step 3

When the vegetables start to soften, nestle the chicken thighs skin-side-down in the vegetables. Turn the heat to medium and cover the pan. Cook until the thighs are cooked through and the vegetables are tender and caramelized, about 25 to 30 minutes.