Close-up of Fall Chicken Skillet, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Fall Chicken Skillet

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 35 min
  • Yield: 4 to 6 servings
Ree's favorite part of the chicken is the thigh, and she likes it with the bone in and the skin on. She begins this recipe by frying bacon, then frying the chicken in the bacon grease, a great tip for adding extra flavor to a dish.



  1. Preheat the oven to 375 degrees F.
  2. Preheat a cast-iron skillet over medium heat. Mix the cumin, paprika and salt in a small bowl. Sprinkle over all sides of the chicken. Add the olive oil to the skillet and add the chicken skin-side down. Sear until golden, 5 to 6 minutes, then flip and sear the other side, 2 to 3 minutes. Remove to a plate.
  3. Add the garlic, onion and some thyme, sage and rosemary, holding a few of the herbs back for later. Cook for 2 to 3 minutes. Add the Brussels sprouts, butternut squash and cauliflower. Season with a pinch of salt and pepper. Toss and cook for 3 to 4 minutes.
  4. Nestle the chicken into the vegetables and sprinkle over the remaining herbs and a drizzle of olive oil. Transfer to the oven and bake until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes.
  5. Remove from the oven and sprinkle over the pomegranate seeds. Drizzle with the balsamic reduction.
  6. Serve alongside a toasted loaf of crunchy bread.