Preheat your oven to 400°F (200°C). Prepare all your ingredients, ensuring the chicken thighs are patted dry for crispy skin, and slice the apples, carrots, and sweet potato into uniform pieces for even cooking.
Heat a large ovenproof skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down, and sear without moving until the skin turns golden brown and releases easily from the pan, about 6-8 minutes.
Flip the chicken thighs and add a pinch of salt, pepper, and ground cinnamon to the skin while searing. Cook for another 3 minutes to develop flavor and begin to brown the other side.
Remove the chicken and set aside briefly. In the same skillet, add a little more oil if needed, then toss in the minced garlic, sliced apples, carrots, and sweet potatoes. Sprinkle with thyme, salt, and pepper.
Sauté the vegetables and apples until slightly tender and fragrant, about 5-7 minutes, stirring occasionally to coat them with the spices and to prevent sticking.
Nestle the seared chicken thighs back into the skillet among the vegetables, skin side up. Ensure the apples and vegetables are arranged around the chicken for even roasting.
Transfer the skillet to the preheated oven and roast uncovered for about 25-30 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The apples and vegetables should be caramelized and tender.
Remove the skillet from the oven and let it rest for a few minutes. The aroma of cinnamon and roasted fruit will fill your kitchen, and the chicken skin should be crispy and golden.
Plate the chicken with the roasted apples and vegetables, spooning any flavorful juices from the pan over the top. Garnish with fresh herbs if desired for a beautiful presentation.
Serve immediately and enjoy the warm, tender chicken paired with caramelized seasonal produce and a comforting fall spice aroma.
