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Autumn Harvest Chicken + Veg One-Pot Dish
theartfulgourmet

Autumn Harvest Chicken and Veg One-Pot | Cozy Fall Recipe

A cozy one-pot fall dinner with chicken, root vegetables, and fresh herbs—inspired by harvest season and gratitude. Simple, nourishing, and full of flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: American, French, Italian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 boneless or bone-in chicken thighs (skinless or skin-on)
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 2 medium carrots, peeled and cut into chunks
  • 1 potato, cubed or handful of baby potatoes, halved
  • 1 small sweet potato, cubed
  • 2 cups butternut squash, cubed
  • 2 tsp fresh thyme
  • 1 tsp Spanish paprika or All-Purpose seasoning
  • Salt and Pepper, to taste
  • 1 cup chicken broth
  • 1 tbsp butter (or cream)
  • fresh herbs (parsley, sage, or rosemary) for garnish

Equipment

  • 1 Dutch Oven
  • 1 wooden spoon
  • Measuring cups and spoons

Method
 

Sear the Chicken:
  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Season chicken with salt and pepper. Place thighs (skin-side down if using) and sear until golden and crisp, about 5 minutes per side. Remove and set aside.
Sauté the Vegetables:
  1. In the same pot, add onion and garlic. Sauté until fragrant.
  2. Stir in carrots, potatoes, sweet potato, and butternut squash. Sprinkle with paprika, thyme, salt, and pepper.
Deglaze and Simmer:
  1. Pour in the broth, scraping up browned bits from the bottom.
  2. Nestle chicken thighs back into the pot, skin-side up. Bring to a simmer, then cover and cook on low heat for 35–40 minutes.
Finish and Serve:
  1. Once the vegetables are tender and the chicken is fully cooked, stir in butter or cream for a silky finish.
  2. Taste and adjust seasoning. Garnish with fresh herbs.
Serve:
  1. Ladle into bowls. Serve with crusty bread or over rice for a hearty fall meal.

Notes

🌿 Chef’s Notes
  • For a vegetarian version, swap chicken for chickpeas and use vegetable broth.
  • Add a splash of white wine before simmering for extra depth.
  • Leftovers reheat beautifully — even better the next day.