Harvest Moon Chicken
Experience the essence of autumn with this mouthwatering Harvest Moon Chicken, a cozy and flavor-packed dish perfect for fall evenings. Juicy bone-in, skin-on chicken thighs are expertly seared for a golden, crispy skin before being nestled atop a medley of roasted root vegetables, including sweet potatoes, carrots, and parsnips, all seasoned with a warm blend of cinnamon, sage, and olive oil. The dish is brought to life with a luscious glaze of chicken broth, apple cider vinegar, honey, and garlic, creating a savory-sweet pan sauce that ties the meal together. Topped with fresh rosemary and baked to perfection, this one-pan wonder is both comforting and elegant, ideal for feeding a hungry family or impressing dinner guests. Ready in just over an hour, Harvest Moon Chicken combines hearty ingredients, easy preparation, and irresistible seasonal flavors for a soul-warming experience.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 large sweet potato
- 3 medium carrots
- 2 small parsnips
- 1 medium yellow onion
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried sage
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 2 sprigs fresh rosemary
- 3 cloves garlic cloves (minced)
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potato, carrots, and parsnips into bite-sized pieces. Slice the yellow onion into wedges.
In a large, oven-safe skillet or roasting pan, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the ground cinnamon. Spread them evenly in the pan.
Pat the chicken thighs dry with paper towels and season generously on both sides with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the dried sage.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes on the other side.
Place the seared chicken thighs on top of the seasoned vegetables in the roasting pan, skin-side up.
In a small bowl, whisk together the chicken broth, apple cider vinegar, minced garlic, and honey. Pour this mixture evenly over the chicken and vegetables.
Nestle the fresh rosemary sprigs into the pan among the vegetables.
Transfer the pan to the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the pan from the oven and let it rest for 5 minutes. Discard the rosemary sprigs.
Serve the chicken thighs with a generous helping of the roasted vegetables and a drizzle of the pan sauce. Enjoy your comforting autumn feast!
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.3 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
