Description
Autumn Chicken Dinner with Roasted Vegetables is a cozy, flavorful meal featuring tender chicken thighs, sweet roasted butternut squash, Brussels sprouts, and cheese tortellini. Garlic butter, fresh thyme, and smoked paprika bring everything together for a comforting dinner that’s perfect for a cool evening.
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
Instructions
- Preheat the oven to 425°F.
- Place the cubed butternut squash and halved Brussels sprouts on a large baking sheet.
- Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Toss until evenly coated.
- Spread the vegetables into an even layer and roast for 15 minutes.
- Meanwhile, pat the chicken thighs dry and season both sides with smoked paprika, salt, and black pepper.
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken thighs and sear for 3–4 minutes per side, until nicely browned.
- Transfer the skillet to the oven alongside the vegetables and roast the chicken for about 15–20 minutes, or until it reaches an internal temperature of 165°F.
- While the chicken and vegetables cook, bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions. Drain well.
- Melt the butter in the skillet over medium heat after removing the cooked chicken. Add the minced garlic and fresh thyme and cook for 1–2 minutes, until fragrant.
- Add the cooked tortellini to the garlic butter and gently toss to coat.
- Remove the roasted vegetables from the oven and toss them gently to ensure even browning.
- Serve the chicken thighs with the roasted butternut squash, Brussels sprouts, and garlic butter tortellini.
Notes
- Cut the butternut squash into evenly sized cubes so it roasts at the same rate.
- For the best browning, spread the vegetables in a single layer without overcrowding the baking sheet.
- Chicken thighs stay juicy and flavorful, but always cook them to an internal temperature of 165°F.
- Fresh thyme provides the best flavor, but dried thyme can be substituted if needed.
- Cook the tortellini just until tender to prevent it from becoming mushy when tossed with the garlic butter.
- Add extra black pepper to the tortellini for a simple finishing touch.
- You can prepare the roasted vegetables while the chicken cooks to save time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American