Ree loads up her skillet with chicken thighs, Brussels sprouts, butternut squash and cauliflower for the ultimate autumn meal!Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3h5EVWeSubscribe to Food Network http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Fall Chicken SkilletRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 1 hr 10 minActive: 35 minYield: 4 to 6 servingsIngredients2 teaspoons ground cumin1 teaspoon smoked paprikaKosher salt and freshly ground black pepper6 to 8 bone-in, skin-on chicken thighs2 tablespoons olive oil, plus more for drizzling4 cloves garlic, minced1 red onion, quartered and separated1 tablespoon minced fresh thyme6 to 8 fresh sage leaves, minced2 sprigs fresh rosemary, leaves minced2 cups halved Brussels sprouts2 cups cubed butternut squash1 head cauliflower, cut into small florets1/2 cup pomegranate seedsBalsamic reduction, for finishingToasted loaf of crusty bread, for servingDirectionsPreheat the oven to 375 degrees F.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.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.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.Remove from the oven and sprinkle over the pomegranate seeds. Drizzle with the balsamic reduction.Serve alongside a toasted loaf of crunchy bread.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#ReeDrummond #ThePioneerWoman #FoodNetwork #FallChickenSkilletRee Drummond's Fall Chicken Skillet | The Pioneer Woman | Food Networkhttps://www.youtube.com/watch?v=1-h4VgmS3IM