Now that you have your ingredients ready, let’s dive into the steps for making this delightful Autumn Harvest Chicken Skillet. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare and Season the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken thighs thoroughly dry with paper towels. This is the single most important step for achieving crispy, golden-brown skin. In a small bowl, combine the salt, pepper, smoked paprika, dried thyme, and garlic powder. Season the chicken pieces liberally on both sides with this mixture.

Step 2: Sear the Chicken to Perfection
Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add the 1 tablespoon of olive oil. Once the oil is shimmering, place the chicken in the skillet, skin-side down. Sear, without moving, for 6-8 minutes, until the skin is deeply golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Remove the chicken from the skillet and set it aside on a plate. It will not be fully cooked through.

Step 3: Prepare the Harvest Vegetables
While the chicken is searing, prepare your vegetables. In a large bowl, combine the cubed sweet potato, halved Brussels sprouts, apple wedges, red onion, and smashed garlic. Drizzle with the 2 tablespoons of olive oil and the optional maple syrup. Season with a generous pinch of salt and pepper. Toss until everything is evenly coated.

Step 4: Assemble the Skillet
In the same skillet used for the chicken (with the rendered drippings), add the seasoned vegetable and apple mixture. Spread it out into an even layer. Nestle the seared chicken thighs on top, skin-side up, along with any accumulated juices from the plate. Tuck the fresh rosemary sprigs amongst the vegetables, if using.

Step 5: Roast to Perfection
Transfer the skillet to the preheated oven and roast for 25-35 minutes, or until the chicken is cooked through (registering an internal temperature of 165°F / 74°C) and the vegetables are tender and caramelized at the edges. The sweet potatoes should be easily pierced with a fork.

Step 6: Rest and Garnish
Carefully remove the skillet from the oven (remember the handle is hot!). Let it rest for 5 minutes. This allows the chicken juices to redistribute. Discard any woody rosemary sprigs.

Step 7: The Final Touch
Sprinkle the dish with the fresh chopped parsley. For an extra layer of sweet and tangy flavor, drizzle the entire skillet with the optional balsamic glaze just before serving.