Description
One Skillet Harvest Chicken is a hearty Paleo and Whole30-compliant dinner featuring juicy, bone-in chicken thighs seared to perfection and roasted with a flavorful mix of fresh herbs, garlic, pecans, and seasonal veggies like Brussels sprouts and kale. Sweet notes from honeycrisp apples and optional dried cranberries balance the savory elements, making this recipe a perfect wholesome and comforting meal for fall.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- Sea salt and black pepper, to taste
- 1 Tbsp dried poultry seasoning (or Balanced Bites Savory Blend)
- 2 Tbsp ghee or other cooking fat
Herbs and Aromatics
- 1 Tbsp fresh sage, chopped
- 2 tsp fresh rosemary, minced
- 1 tsp fresh thyme leaves
- 3 cloves garlic, minced
Vegetables and Add-ins
- 3/4 cup pecan halves
- 12 oz shredded Brussels sprouts or a mix of chopped kale and shredded Brussels sprouts
- 1/4 cup chicken broth or bone broth
- 1/4 cup 100% apple juice or apple cider
- 1 large honeycrisp apple, thinly sliced or diced
- Dried cranberries or raisins (optional)
Garnish
- Fresh herbs for garnish
Instructions
- Preheat and Sear Chicken: Preheat your oven to 425°F. Heat a large cast iron or oven-proof skillet over medium-high heat and add 2 tablespoons of ghee. Season the chicken thighs on both sides with sea salt, black pepper, and the poultry seasoning or savory blend. Place the chicken skin side down in the skillet and sear for 5 minutes until deeply golden brown. Flip and sear the other side for an additional 5 minutes.
- Roast Chicken: Transfer the skillet with seared chicken to the preheated oven on the middle rack. Roast for 10 to 12 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Prepare Veggies and Herbs: While the chicken roasts, prep your veggies, herbs, garlic, pecans, and apples so they are ready to use immediately.
- Sauté Aromatics and Toast Pecans: Once the chicken is done, remove the skillet from the oven and place it on the stovetop over medium heat. Remove the chicken using tongs and set aside on a plate, leaving the cooking juices in the skillet. Add the minced garlic and fresh chopped herbs to the skillet, adding an extra tablespoon of ghee if the pan seems dry. Sauté for about 30 seconds until fragrant, then add the pecan halves and toast lightly for another 30 seconds.
- Cook Vegetables and Apples: Add the shredded Brussels sprouts or kale mixture to the skillet along with the chicken broth and apple juice or cider. Stir to combine and cook for about 1 minute until the vegetables soften slightly. Then add the sliced or diced apples and optional dried cranberries or raisins. Season with salt and black pepper to taste.
- Combine and Finish: Nestle the cooked chicken thighs back into the skillet along with any accumulated juices on the plate. Cook just until the apples reach your desired softness, then remove the skillet from heat.
- Garnish and Serve: Garnish the dish with additional fresh herbs if desired and serve immediately. Enjoy a warm, flavorful fall-inspired meal packed with protein and veggies!
Notes
- This recipe is Paleo and Whole30 compliant, making it suitable for clean eating and elimination diets.
- The use of bone-in, skin-on chicken thighs ensures tender, flavorful meat with crispy skin.
- Adjust herbs and seasoning based on preference; fresh herbs give a vibrant flavor.
- For a sweeter touch, dried cranberries or raisins are optional additions that complement the apples beautifully.
- Using a cast iron or oven-proof skillet allows easy transition from stovetop searing to oven roasting.
- Substitute ghee with another cooking fat like avocado oil if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 113 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 124 mg
