Preheat your oven to 375°F .

While the oven is getting cozy, prepare your vegetables by peeling and chopping them into bite-sized pieces. This is where you can get creative and mix and match your favorite fall veggies – the more colorful, the better!

In a sturdy oven-safe skillet or Dutch oven, heat up your olive oil and butter over medium-high heat. Add the seasoned spatchcocked chicken, skin-side down, and let it sizzle until beautifully golden brown. This step locks in all the flavors, so don't rush it

As your chicken dances in the skillet, sprinkle in the diced onion and garlic as well as the brown sugar, balsamic vinegar and worcheshire sauce

Pour in the chicken broth or stock and let it bubble away, releasing all those caramelized bits from the bottom of the pan, about 3 minutes

Gently nestle your chopped veggies and herbs around the chicken, creating a cozy blanket of flavors. Pop the whole ensemble into the preheated oven, and let it all cook together at 375 degrees covered for 40 min then increase temperature to 400 uncovered for 40 more minutes or until chicken is super tender and pulling away from the bone, this might take longer in your oven setting.

Carefully remove the skillet from the oven (remember, it's hot!), and take a moment to admire your creation. The succulent chicken, the hearty veggies, and that aromatic broth – it's a masterpiece!

Ladle this comforting goodness onto warm plates, and savor every bite. Feel free to sprinkle a touch of fresh thyme for a final burst of flavor and fragrance.