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Juicy chicken with a golden crust stands at the center of this autumnal dish, but the real magic unfolds in the pan. Start with bone-in, skin-on chicken thighs or breasts, choosing either for pace or preference. Dry the surface thoroughly to promote crisp skin, then season generously with salt, pepper, and a pinch of paprika for warmth. Heat a heavy skillet over medium-high heat, adding a small amount of neutral oil to prevent sticking. As the fat shimmers, lay the chicken presentation-side down, letting the skin render until it releases easily from the pan and develops a bronzed touch. Flip carefully, crisping the other side before finishing in a gentle finish.

While the chicken rests briefly, prepare the squash to accompany it with a pleasing contrast in texture and flavor. Slice into uniform wedges or rounds to ensure even roasting; smaller pieces caramelize more deeply, while larger chunks stay tender inside. Toss with olive oil, salt, pepper, and a whisper of ground cinnamon for warmth that echoes fall’s spice pantry. Roast on a lined sheet at a hot oven, turning once, until edges darken and centers soften to creamy sweetness. The squash’s nutty aromatics will mingle with the brown butter and sage, creating a tapestry of scents that invites diners to linger at the table.

Sage brings herby luminosity to the sauce, its leaves crisping in the butter as they surrender their perfume. To create the brown butter, melt the butter in the same skillet used for the chicken, allowing it to foam and darken to a toasty, nutty aroma. Add fresh sage leaves, letting them sizzle briefly until they crackle. The pan will acquire a perfume that’s both savory and bright, a detail that elevates simple chicken into a signature dish. Deglaze with a splash of citrus or wine if desired, and scrape up flavorful fond from the pan’s bottom, ensuring every bite finishes with harmony and depth.

As the chicken finishes, tilt the pan to collect the brown butter and sage into a glossy pool that can be spooned over the meat at service. The roasted squash should be tender and caramelized at the edges, offering a pleasant contrast to the tender chicken and the savory sauce. If the pan seems dry, loosen the sauce with a small splash of stock or water, then simmer briefly to marry the flavors. Check seasoning, adjusting salt or a final squeeze of lemon to brighten the dish. The result is a cohesive plate where the crisp skin counterpoints the soft, sweet squash and the luxurious pan sauce.

The process begins with a careful drying and seasoning of the chicken, a step that sets up the coveted crisp skin. Begin by patting the meat dry with a clean cloth, then apply salt generously, letting it rest so the salt penetrates the surface. Pepper follows, with paprika or chili flakes adding a subtle warmth if you like. Then heat a heavy skillet until almost smoking, laying the chicken skin-side down without crowding. Leave undisturbed to render fat and crisp, adjusting heat as needed to avoid burning. Rest the meat after searing to keep juices centralized, ensuring each slice remains juicy and flavorful.

If you opt for a lighter version, consider using skinless chicken thighs or breasts, but be prepared to compensate with additional texture through pan-roasted vegetables. The strategy remains to sear to bronze, then finish gently in the oven. For astounding depth, use half-and-half or a touch of cream in the pan during the last minute to enrich the sauce without dulling the bright herb notes. The squash’s natural sweetness will soften the dish’s richness, creating a confident balance that pairs well with a crisp green salad or a simple grain like farro or quinoa.

Begin plating with a base of squash spread across the plate, its caramel tones forming a warm foundation. Add the chicken, resting briefly to keep the juices inside, and then spoon generous amounts of sage brown butter over the meat. The sauce should cling lightly to the skin and release into the squash’s crevices, providing a glossy, inviting sheen. A squeeze of lemon or a drizzle of aged balsamic can lift the dish if you crave a brighter finish. Finally, dust with a tiny amount of chopped toasted nuts for crunch and a nutty echo that ties together the butter’s richness.

Consider pairing the dish with seasonal greens that echo the sage’s freshness, such as sautéed kale, spinach, or Swiss chard. A simple vinaigrette or a light citrus dressing can brighten the greens without masking the main course. For starch, roasted-toasted quinoa or barley provides a chewy counterpoint to the chicken’s tenderness, absorbing the buttery sauce as it releases its own nutty notes. When you serve, present the squash in a fan of warm crescents and arrange the chicken and greens so the eye travels through the plate, inviting a first bite that feels complete and satisfying.

The method’s heart lies in heat control, allowing the skin to crisp without drying the meat. Start by patting dry, seasoning, and letting the chicken rest briefly before it hits the pan. Once in the skillet, resist the urge to move the pieces too soon; patience yields a better sear and a more flavorful crust. When flipping, do so decisively to prevent tearing the skin. As the butter browns, the nutty aroma will intensify, signaling that the moment to base the chicken with the butter is near. Baste lightly to keep the surface moist and to infuse the skin with the butter’s flavor.

The roasted squash should contrast with the chicken in texture and taste, offering a caramelized shell and a creamy interior. Check the squash toward the end of cooking; if they need more color, crank the heat briefly or switch to convection. Don’t overcrowd the sheet; air circulation is essential for even roasting and crisp edges. The finished squash should be slightly charred at the tips, with a tender bite that melts before the sauce arrives. This balance of crisp skin, tender poultry, and glossy brown butter yields a dish that holds up as a centerpiece.

A successful pan-roasted chicken starts with dry skin and steady heat, but the sauce is the story’s endnote. Watch the brown butter closely; it can flash from nutty to burnt in moments. When it reaches a toasty aroma and medium-brown color, remove the pan from heat briefly before adding sage to prevent scorching. Return the pan to a moderate flame and swirl to emulsify any butter with juices from the chicken. If needed, finish with a splash of stock or wine to loosen the sauce into a satin-like consistency. The result should hug the chicken without drenching, letting the skin stay crisp.

To complete the menu, consider a lighter dessert that aligns with autumn’s spice palette—poached pears with vanilla yogurt, or a baked apple with cinnamon and a touch of citrus. Serve the chicken on warmed plates to maintain heat, and present a small portion of squash alongside each serving for visual harmony. Finally, a glass of lightly chilled white wine or a soft red can bridge the dish’s buttered richness with fruit-forward brightness. With careful timing, the pan-roasted chicken becomes a memorable, season-spanning dinner that rewards both technique and patience.