This chicken and vegetable recipe practically cooks itself

Sweater weather is the best season for cooks. It's a time to wander through farmers markets, navigating stalls piled high with the harvest — glistening peppers, striped squash, verdant leeks, rainbows of potatoes, ropes of garlic and wild mushrooms.

When home, simply pan roast your bounty with chicken thighs for a robust dinner that's pretty enough for a casual party, yet quick enough for a Tuesday night meal. You really don't need a recipe; this dish is all about technique. In truth, it practically cooks itself.

It's best to use skin-on, bone-in chicken legs and thighs; they'll stay moist and tender, and there's no worry they'll overcook. A cast iron pan works best, but any heavy skillet will do. Begin by sizzling them skin side down to render the fat so they turn super crisp (just like bacon). Then add the vegetables and give them a toss so they're glossy and don't stick. Once all the ingredients are snuggled together, shove the pan into the oven — and that's it.

Before serving, baste everything with a little sage butter and a splash of wine or citrus juice; the chicken emerges burnished brown and the vegetables tender and caramelized.

Use your favorite fall vegetables and adjust the seasonings to taste. In our recipe, sweet butternut squash plays off the woodsy mushrooms and dusky sage. You might try mellow leeks and buttery yellow potatoes sparked with rosemary and thyme. Or think about sweet potatoes and red peppers with a dash of hot red pepper flakes and the tangy drizzle of lime.

All you need with this autumnal dinner is plenty of crusty bread to mop up the juices and a crisp green salad on the side.

Serves 4 to 6.

• 6 to 8 cuts of bone-in, skin-on chicken thighs and legs

• 1 yellow onion, thinly sliced

• ¹⁄₂ lb. cremini mushrooms, trimmed and sliced

• 1/2 lb. butternut squash, seeded, peeled and cut into 1- to 2-in. chunks

• 2 tbsp. olive or hazelnut oil

• Sea salt and freshly ground black pepper

• 1/4 c. (1/2 stick) unsalted butter, room temperature

• 4 sage leaves, finely chopped

• 1 clove garlic, minced

Directions

Put the pan in the oven and continue roasting until the chicken is deep gold and the squash is well cooked, about 35 to 45 minutes. (The chicken should reach at least 165 degrees on an instant-read thermometer but will remain moist to 185 degrees.)

Meanwhile, in a small bowl, mash together the butter, sage and garlic with the back of a fork. Put dollops of the sage-garlic butter over the chicken and squash and continue cooking just until fragrant.