Roasted Chicken with Autumn Vegetables wasn’t something I planned to fall in love with. It just happened. One of those crisp fall evenings when all you want is something warm, nourishing, and uncomplicated. You know the kind of night. The fridge has a little of this, a little of that, and you’re staring into it hoping for inspiration that actually feels like a meal.
That evening, I tossed chicken thighs with smoked paprika, cut up some butternut squash and Brussels sprouts, and crossed my fingers. What came out of the oven was golden and savory. The kind of dinner that fills the kitchen with roasted garlic and herbs and makes you forget it’s only Tuesday. That first try turned into the foundation of my Roasted Chicken with Autumn Vegetables recipe.
If you’re here for roasted chicken with autumn vegetables, I’m guessing you’re in that same cozy mindset. You want comfort without fuss, flavor without guilt. Something that feels grounding.
In the next sections, I’ll walk you through everything. The exact steps, the flavor tips, and little ways to make it yours. Let’s make something warm and real for the season ahead.
That’s how Roasted Chicken with Autumn Vegetables became one of my go-to meals every fall.
Explore more warm and wholesome Fall Chicken Dinner Ideas perfect for weeknights.
Table of Contents
Table of Contents
The Perfect Combo: Roasted Chicken Thighs and Vegetables
There’s something timeless about pairing chicken thighs with autumn vegetables. Maybe it’s the way the rich, juicy meat stands up to bold seasoning, or how it crisps beautifully beside caramelized root veggies. Whatever the reason, this combination feels right, especially as the air starts to cool.
Chicken thighs bring flavor that white meat sometimes lacks. When roasted next to butternut squash and Brussels sprouts, they create something more than the sum of their parts. The juices from the chicken seep into the vegetables, adding depth without extra effort. Roasted Chicken with Autumn Vegetables brings all those flavors into perfect harmony, offering a complete, satisfying experience on a single plate.
What I love most is how flexible it is. Want to swap in red onions, sweet potatoes, or even carrots? Go for it. The formula stays the same. Just let the vegetables roast until their edges turn golden and sweet, while the chicken takes on that irresistible crust.
This is a meal that’s rustic, forgiving, and always satisfying. The kind you’ll make once, then crave every time the leaves start to turn.
Ingredients for Roasted Chicken with Autumn Vegetables
For the Roasted Vegetables
Butternut Squash
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Brussels Sprouts
- 12 ounces Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Chicken and Pasta
Chicken and Tortellini
- 1 pound skinless, boneless chicken thighs, sliced into thin strips
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 9 ounces cheese tortellini
- 3 tablespoons butter
- 5 garlic cloves, minced
- A few sprigs of fresh thyme
Instructions for Roasted Chicken with Autumn Vegetables
Roasted Chicken with Autumn Vegetables
Ingredients
For the Roasted Butternut Squash
- 3 cups butternut squash peeled, seeded and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
For the Roasted Brussels Sprouts
- 12 ounces Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the Chicken and Pasta
- 1 pound skinless boneless chicken thighs, thinly sliced
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- Black pepper to taste
- 2 tablespoons olive oil
- 9 ounces cheese tortellini
- 3 tablespoons butter
- 5 garlic cloves minced
- Fresh thyme a few sprigs
Instructions
Roast the Butternut Squash
- Preheat oven to 400°F. Toss cubed squash with olive oil, salt and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 30 minutes until tender and lightly browned.
Roast the Brussels Sprouts
- Toss halved Brussels sprouts with olive oil, salt and pepper. Spread on a separate baking sheet and roast at 400°F for 20 to 30 minutes until edges are crisp.
Cook the Tortellini
- Bring a pot of salted water to a boil. Cook tortellini according to package instructions, then drain and set aside.
Sear the Chicken
- Heat a cast iron skillet over medium heat for 3 minutes. Add olive oil, then the sliced chicken. Cook without stirring for 4 minutes to allow searing. Flip and cook an additional 5 minutes or until cooked through. Remove from skillet.
Make the Garlic Butter Sauce
- In the same skillet, melt butter and sauté minced garlic over low-medium heat for about 1 minute. Add cooked tortellini and toss to coat.
Combine Everything
- Return the seared chicken to the skillet. Add the roasted butternut squash and Brussels sprouts. Toss everything gently and finish with fresh thyme, salt and pepper to taste.
Notes
| Nutrient | Amount |
| Calories | 768 kcal |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 23 g |
| Cholesterol | 158 mg |
| Sodium | 611 mg |
| Potassium | 962 mg |
| Total Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugars | 6 g |
| Protein | 32 g |
| Vitamin A | 12400 IU |
| Vitamin C | 96 mg |
| Calcium | 196 mg |
| Iron | 5 mg |
1. Prepare and Roast the Butternut Squash
Preheat your oven to 400°F. In a large bowl, toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment-lined baking sheet. Roast for 30 minutes until golden and tender, flipping halfway through for even color.
2. Roast the Brussels Sprouts
Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then spread them on a separate parchment-lined baking sheet. Roast at 400°F for 20 to 30 minutes until edges are crisp and centers are tender. You can roast both vegetables at the same time on different racks.
3. Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Drain and set aside.
4. Sear the Chicken
Heat a cast iron skillet over medium heat for about 3 minutes until hot. Add olive oil, then place the sliced chicken thighs in a single layer. Let them cook undisturbed for 4 minutes to develop a good sear. Flip and continue cooking for another 5 minutes or until fully cooked through. Remove chicken from the skillet and set aside.
5. Make the Garlic Butter Sauce
In the same skillet, melt the butter over low-medium heat. Add the minced garlic and cook gently for 1 to 2 minutes until fragrant but not browned. Add the cooked tortellini and stir to coat them in the garlic butter.
6. Combine Everything
Return the seared chicken to the skillet with the tortellini. Add the roasted butternut squash and Brussels sprouts. Toss gently to combine. Finish with fresh thyme and adjust seasoning with salt and pepper as needed.
You’ve just completed your Roasted Chicken with Autumn Vegetables a dish that brings everything together in one hearty, flavorful skillet.
How long does everything take from start to finish?
About an hour total. Prep and roasting overlap, so you save time without rushing the process.
Watch how this delicious Roasted Chicken with Autumn Vegetables comes together in one comforting and flavorful pan perfect for cozy fall dinners.
Autumn Vegetable Recipes That Pair Beautifully with Chicken
When people think about fall recipes, they often picture soups or casseroles. But roasted vegetables deserve just as much attention. In fact, they’re the backbone of what makes roasted chicken with autumn vegetables so satisfying.
Butternut squash brings a gentle sweetness and creamy texture once roasted. Brussels sprouts add contrast with their earthy bite and crisp edges. Together, they offer a balance that turns a simple chicken dinner into something seasonal and comforting.
The beauty of autumn vegetable recipes lies in their flexibility. You can use carrots for a bit more sweetness or red onions for a bold punch of flavor. Even chunks of parsnip or sweet potato fit naturally into this lineup. The idea is not to follow strict rules but to let fall ingredients shine in their most honest form.
This combination of vegetables also makes the dish feel substantial without being heavy. It’s hearty enough for cooler evenings but light enough to enjoy on a weekday.
That’s why Roasted Chicken with Autumn Vegetables works so well in both everyday meals and special seasonal gatherings.
Can I add other vegetables to this recipe?
Absolutely. Just make sure they cook at similar speeds. Root vegetables like carrots and parsnips are great choices and roast well alongside chicken.
Serving Ideas and the Best Sides for Roasted Chicken Dinner
Once your roasted chicken with autumn vegetables is golden and fragrant, the next question comes naturally. What should you serve with it? Honestly, the dish stands strong on its own, but a few thoughtful additions can elevate it into a complete fall feast.
A light salad is often the perfect complement. Think of baby arugula with pear slices and toasted walnuts. Or spinach with dried cranberries and goat cheese. These cool, crisp greens contrast beautifully with the warm depth of roasted vegetables and seasoned chicken.
These cool, crisp greens contrast beautifully with the warm depth of roasted vegetables and seasoned chicken.
They’re also the perfect side for Roasted Chicken with Autumn Vegetables, balancing richness with freshness.
If you want something more filling, consider a scoop of wild rice or a small serving of herbed couscous. Bread lovers might go for a slice of sourdough or a simple dinner roll to soak up the garlic butter sauce.
Some also enjoy adding a drizzle of balsamic glaze or a sprinkle of shaved Parmesan just before serving. These little touches bring sharpness or richness to the plate without overpowering it.
Can this dish be part of a holiday meal?
Yes, it fits beautifully into a Thanksgiving or Friendsgiving table. Its vibrant colors and warm flavors make it feel festive without the stress of a traditional roast.
Make It Work for Any Occasion from Weeknights to Holidays
Roasted Chicken with Autumn Vegetables might seem like a weekend kind of meal, the kind you’d reserve for cozy Sundays or lazy evenings. But the truth is, with just a little planning, it fits easily into a busy weeknight. And with a few small tweaks, it becomes festive enough to bring to your holiday table.
For weeknights, you can prep the vegetables in advance. Peel and cube your squash, trim your Brussels sprouts, even pre-slice the chicken. Store everything in airtight containers and when it’s time to cook, most of the work is already done. That alone makes this feel like a smart everyday dinner option.
Now let’s talk about the holidays. This dish fits naturally into a Thanksgiving spread, especially if you’re hosting a smaller group or want to avoid a full turkey. It feels rustic, seasonal, and still impressive. You can even swap the chicken thighs for a small hen or bone-in pieces to give it more of that traditional holiday vibe.
That’s the beauty of Roasted Chicken with Autumn Vegetables it adapts seamlessly from casual weeknights to festive gatherings.
Could I make this in a slow cooker or crockpot?
Technically yes, but roasting gives the vegetables that crisp texture you won’t get from a slow cooker. For a dump and go version, try cooking the chicken and veggies separately, then assembling them just before serving.
Storage, Reheating and Freezing Tips for Chicken Fall Dinners
One of the reasons I keep coming back to roasted chicken with autumn vegetables is that it reheats beautifully. It’s one of those meals that doesn’t lose its charm the next day. In fact, some say the flavors get even better after resting overnight.
For storage, let everything cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to four days without worrying about quality. The vegetables stay tender and flavorful, and the chicken holds onto its juiciness.
Reheating is simple. You can pop a portion in the microwave for a quick lunch or gently warm it on the stovetop with a splash of broth or a dab of butter. The goal is to keep everything moist and avoid overcooking the chicken.
If you’re planning ahead, this recipe also freezes well. Pack it in individual servings for easy meals later in the season. Just thaw overnight in the fridge before reheating. It’s a comfort dish that’s flexible, reliable and always welcome on a cold evening.
How do I keep the vegetables from getting soggy when reheating?
Avoid covering them too tightly in the microwave. A light reheat uncovered or in a skillet helps preserve their texture.
| Nutrient | Amount per Serving |
| Calories | 768 kcal |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 23 g |
| Cholesterol | 158 mg |
| Sodium | 611 mg |
| Potassium | 962 mg |
| Total Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugars | 6 g |
| Protein | 32 g |
| Vitamin A | 12400 IU |
| Vitamin C | 96 mg |
| Calcium | 196 mg |
| Iron | 5 mg |
Nutritional values are estimated based on standard ingredients. For more precise data, visit the USDA FoodData Central
Conclusion: A Fall Comfort Classic Worth Repeating
Roasted Chicken with Autumn Vegetables is more than just a seasonal dinner. It’s that kind of recipe you come back to after long days or crisp weekends when you want something real on your plate. It checks every box. Warmth, simplicity, deep flavor and a quiet sense of reward that comes from roasting simple ingredients the right way.
Maybe what makes it special is that it never tries too hard. It doesn’t rely on cream or heavy sauces. Just good chicken, earthy vegetables and a touch of garlic butter to bring it all together. And whether you serve it to guests on a special fall evening or make it solo in your quiet kitchen, it delivers the same kind of comfort.
The best part is how easily it adapts. You can change up the vegetables, adjust the seasoning or skip the pasta if you like. The spirit of the dish stays the same. Grounded, generous and full of flavor.
Give Roasted Chicken with Autumn Vegetables a try once and let it become your seasonal go-to.
You might just find yourself looking forward to it every time autumn rolls around.
The best part is how easily it adapts. You can change up the vegetables, adjust the seasoning or skip the pasta if you like. The spirit of the dish stays the same. Grounded, generous and full of flavor.
Give it a try once. You might just find yourself looking forward to it every time autumn rolls around.
Our full [Fall Dinner Ideas Guide] is coming soon — packed with comforting recipes for every autumn night. Stay tuned!
Also worth exploring:
• Looking for sweet & sticky? Try [Maple Glazed Chicken Thighs].
• Cozy up with our [Creamy Pumpkin Chicken Pasta].
• A perfect one-skillet option: [One Pan Chicken and Butternut Squash].
• [Apple Cider Braised Chicken] adds a Sunday-style elegance
FAQ about Roasted Chicken with Autumn Vegetables
1. I use chicken breasts instead of thighs?
Yes, but keep an eye on the cooking time. Chicken breasts tend to dry out more quickly, so slice them thinly and reduce the searing time. Thighs offer more flavor and stay juicier, especially when roasted alongside dense vegetables.
2. What vegetables can I swap in if I don’t have squash or Brussels sprouts?
Carrots, parsnips, red onions or sweet potatoes are excellent alternatives. The goal is to choose vegetables that roast well and complement the chicken’s flavor. Just be sure to cut them into even sizes so everything cooks evenly.
3. Is this recipe kid friendly?
Very much so. The mild spices and roasted flavors usually appeal to younger eaters. If your kids are picky about Brussels sprouts, you can substitute them with something softer like roasted carrots or even cauliflower.
4. Can I prep this dish ahead of time?
Absolutely. You can chop the vegetables and season the chicken a day in advance. Store them separately in the fridge and simply assemble when you’re ready to cook.
5. Does this recipe fit a healthy eating plan?
It can. Roasted chicken with autumn vegetables is packed with protein, fiber and essential nutrients. You can reduce the butter slightly or swap the tortellini for whole grains if you’re looking for a lighter version.
