One-Pot Savory Chicken & Fall Produce 🍂

Fall has a way of slowing us down. The air turns crisp, the evenings come quicker, and suddenly the idea of gathering around the table with a hearty, soul-warming meal feels like the best part of the season.

For me, this recipe is pure autumn comfort. Imagine walking in from a pumpkin patch adventure or a long day of raking leaves, and being welcomed by the smell of roasting chicken, sweet apples, earthy squash, and herbs filling the kitchen. This one-pot meal captures that feeling — cozy, rustic, and full of seasonal flavors that taste like fall in every bite.

And the best part? It all comes together in one pot, meaning less cleanup and more time to savor those slow autumn evenings.

📝 Recipe: One-Pot Savory Chicken and Fall Produce

Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hour 30 mins
Serves: 8

Ingredients

• 1 whole bone-in chicken, cut into pieces

• Freshly cracked salt & pepper

• 1 onion, chopped

• 2 cloves garlic, chopped

• ½ lb. white mushrooms, sliced

• 3 slices thick bacon, cut into ¼-inch pieces

• 3 Tbsp butter

• 2 large sprigs of rosemary, thyme, and sage (chopped)

• 2 Tbsp red wine vinegar

• ½ cup water

• 3 cups sweet potatoes, cut into 1-inch pieces

• 3 cups butternut squash, peeled and cut into 1-inch pieces

• 2 cups apples, cored and cut into 1-inch pieces (peeling optional)

Instructions

1. Season the chicken:
   Mix chopped sage, thyme, rosemary, butter, salt, and pepper. Rub all over the chicken pieces and set aside.

2. Build the base:
   Heat a Dutch oven over medium. Add bacon, onions, mushrooms, and garlic. Cook until onions are soft and bacon is crisp. Remove and set aside.

3. Brown the chicken:
   Raise heat to medium-high. Sear chicken pieces in batches until golden brown on both sides. Remove and set aside.

4. Deglaze:
   Pour off excess fat. Add red wine vinegar and water, scraping the bottom to release all that flavor.

5. Layer it up:
   Lower heat. Add the bacon-vegetable mixture back in, then stir in sweet potatoes, squash, and apples. Place chicken on top.

6. Roast:
   Cover the Dutch oven and transfer to a 350°F oven. Roast for 45–60 minutes, or until chicken is cooked through and veggies are tender.

7. Serve & enjoy:
   Garnish with fresh rosemary and serve warm.

Why You’ll Love It

✔️ Cozy fall flavors in every bite
✔️ One-pot magic = less cleanup
✔️ Perfect for family dinners or make-ahead meal prep

So grab a cozy sweater or for all my Phoenicians dream of cooler weather, light that pumpkin-scented candle, and let this dish be the highlight of your fall table. 🍁