Autumn Chicken Dinner with Roasted Vegetables

why make this recipe

Autumn Chicken Dinner with Roasted Vegetables is a wonderful dish that captures the flavors of fall. With the tender chicken and a mix of seasonal veggies, it’s not only hearty but also colorful and healthy. The combination of roasted butternut squash and Brussels sprouts adds a sweet and savory touch, while the garlic butter sauce ties everything together beautifully. This dinner is perfect for gathering around the table and enjoying cozy moments with loved ones.

how to make Autumn Chicken Dinner with Roasted Vegetables

Ingredients:

• 3 cups butternut squash, peeled and cubed
• 12 oz Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 lb boneless, skinless chicken thighs
• 1 teaspoon smoked paprika
• 9 oz cheese tortellini
• 3 tablespoons butter
• 5 cloves garlic, minced
• 1 tablespoon fresh thyme
• Salt and black pepper to taste

Directions:

Step 1: Roast the Seasonal Vegetables
Preheat your oven to 400°F. In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out evenly on a parchment-lined baking sheet and roast for 30 minutes. For the Brussels sprouts, toss the halved sprouts with olive oil, salt, and pepper on a separate sheet and roast for 20-30 minutes until they are golden brown.

Step 2: Prepare the Tortellini
While the vegetables are roasting, cook the cheese tortellini according to the package instructions. Drain and set aside.

Step 3: Sear the Chicken
In a large skillet, heat a little olive oil over medium heat. Season the chicken thighs with smoked paprika, salt, and pepper. Add them to the pan and sear for about 6-7 minutes on each side until they are fully cooked and golden.

Step 4: Create the Garlic Butter Sauce
In the same skillet, add butter and minced garlic. Sauté for a minute until fragrant. Then stir in the fresh thyme.

Step 5: Combine and Serve
Add the cooked tortellini and roasted vegetables to the skillet, mixing everything together. Serve warm and enjoy your autumn dinner!

how to serve Autumn Chicken Dinner with Roasted Vegetables

Serve the Autumn Chicken Dinner warm, straight from the skillet. A sprinkle of fresh thyme on top can make it look even more appealing. This dish pairs well with a simple green salad or a crusty bread to soak up the delicious garlic butter sauce.

how to store Autumn Chicken Dinner with Roasted Vegetables

You can store any leftovers in an airtight container in the fridge. It keeps well for up to 3 days. When ready to eat, simply reheat it in the microwave or on the stove until warmed through.

tips to make Autumn Chicken Dinner with Roasted Vegetables

• Make sure to cut the vegetables evenly for even roasting.
• If you don’t have cheese tortellini, you can substitute with any pasta you prefer.
• Feel free to switch up the vegetables based on your preferences or what’s in season.

variation

You can add other roasted vegetables, such as carrots or sweet potatoes, to give more flavor and variety. For a lighter option, you could use chicken breast instead of thighs.

FAQs

Can I use other types of chicken?
Yes, you can use chicken breasts or even drumsticks. Just adjust the cooking time accordingly.

What can I serve with this dish?
This dish is great on its own, but a side salad or garlic bread complements it well.

Can I make this recipe in advance?
Yes! You can prepare the roasted vegetables and tortellini ahead of time and just cook the chicken when you’re ready to serve.

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