Ree loads up her skillet with chicken thighs, Brussels sprouts, butternut squash and cauliflower for the ultimate fall meal!
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Take one sassy former city lady, her hunky rancher other half, a band of cute kids, an extended household, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Leader Lady. The Pioneer Lady is an open invitation into Ree Drummond's life: The acclaimed blog writer and best-selling cookbook author comes to Food Network and shares her special brand of house cooking, from throw-together dinners to stylish events. The series, set against the incredible story of life at home on the range, is the next finest thing to actually sitting on a stool in Ree's kitchen area.

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Fall Chicken Frying Pan
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Overall: 1 hr 10 minutes
Active: 35 minutes
Yield: 4 to 6 servings

Active ingredients

2 teaspoons ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
6 to 8 bone-in, skin-on chicken thighs
2 tablespoons olive oil, plus more for drizzling
4 cloves garlic, minced
1 red onion, quartered and separated
1 tablespoon minced fresh thyme
6 to 8 fresh sage leaves, minced
2 sprigs fresh rosemary, leaves minced
2 cups cut in half Brussels sprouts
2 cups cubed butternut squash
1 head cauliflower, cut into little florets
1/2 cup pomegranate seeds
Balsamic decrease, for completing
Toasted loaf of crusty bread, for serving

Instructions

Preheat the oven to 375 degrees F.

Preheat a cast-iron frying pan 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 frying pan and add the chicken skin-side down. Scorch till golden, 5 to 6 minutes, then flip and sear the other side, 2 to 3 minutes. Remove to a plate.

Include the garlic, onion and some thyme, sage and rosemary, holding a few of the herbs back for later. Cook for 2 to 3 minutes. Include the Brussels sprouts, butternut squash and cauliflower. Season with a pinch of salt and pepper. Toss and prepare for 3 to 4 minutes.

Nestle the chicken into the veggies and sprinkle over the remaining herbs and a drizzle of olive oil. Transfer to the oven and bake up until the chicken is prepared through and the vegetables are tender, 25 to 30 minutes.

Eliminate from the oven and sprinkle over the pomegranate seeds. Drizzle with the balsamic decrease.

Serve together with a toasted loaf of crunchy bread.

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Ree Drummond's Fall Chicken Frying pan|The Leader Woman|Food Network