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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and chop the sweet potato, carrots, and parsnips into bite-sized pieces. Slice the yellow onion into wedges.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Place the seared chicken thighs on top of the seasoned vegetables in the roasting pan, skin-side up.

Step 7

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.

Step 8

Nestle the fresh rosemary sprigs into the pan among the vegetables.

Step 9

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.

Step 10

Remove the pan from the oven and let it rest for 5 minutes. Discard the rosemary sprigs.

Step 11

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

Serving size	1610.2 grams (1610.2g)

Amount per serving	% Daily Value*
Calories	2230

Total Fat 148.60g	191%
Saturated Fat 36.40g	182%
Polyunsaturated Fat 7.90g
Cholesterol 495mg	165%
Sodium 5307mg	231%
Total Carbohydrate 114.00g	41%
Dietary Fiber 20.10g	72%
Total Sugars 50.10g
Protein 120.00g	240%

Vitamin D 0IU	0%
Calcium 334mg	26%
Iron 11mg	60%
Potassium 3241mg	69%

*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.

Source of Calories

Fat: 58.8%

Protein: 21.1%

Carbs: 20.1%