Autumn Chicken Dinner with Roasted Vegetables Recipe
This cozy, comforting chicken dinner captures the essence of fall with crispy roasted chicken and sweet, caramelized vegetables. It’s simple enough for a weeknight yet stunning enough to serve to guests. Packed with flavor and easy to customize, this dish is a fall favorite that brings warmth to every plate.
Ingredients
- 1 whole chicken 4–5 lbs
- 4 carrots peeled and cut into 2-inch sticks
- 2 cups Brussels sprouts halved
- 2 cups butternut squash peeled and cubed
- 3 tablespoons olive oil divided
- 4 garlic cloves minced
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons maple syrup
Instructions
- First, prepare your vegetables. Peel and chop the butternut squash while cutting the carrots into even sticks. Halve the Brussels sprouts for even cooking. Remember, smaller and even pieces roast faster and caramelize better!
- Toss the vegetables in a large mixing bowl with olive oil, minced garlic, salt, and pepper. Sprinkle in freshly chopped rosemary and thyme. Trust me, the aroma as it roasts will be unforgettable.
- Preheat your oven to 400°F (200°C). Spread the veggies evenly on a large baking sheet so they don’t touch too much (crowding leads to steaming instead of roasting). Roast for 25–30 minutes or until edges are deliciously golden.
- While your veggies roast, prepare the whole chicken. Make a marinade using olive oil, minced garlic, salt, pepper, and just a hint of maple syrup for that autumnal vibe. Rub it generously all over the chicken, even under the skin for maximum flavor.
- Preheat another section of the oven to 375°F (190°C). Place the marinated chicken in a roasting pan and bake until the internal temperature reaches 165°F (74°C). Basting every 15 minutes with the pan juices ensures a moist, flavorful bird with a perfectly crispy skin.
- To plate, arrange the roasted vegetables around the golden chicken. Garnish with fresh rosemary sprigs and a sprinkle of cracked black pepper for a rustic, elegant touch.
Notes
- Even cuts = Even cooking! Keep vegetable sizes consistent.
- Baste often for that golden skin and juicy chicken.
- Rest your bird for 10–15 minutes before carving.
- Customize with sweet potatoes, honey, or a spice twist like paprika or cumin.
- Pair with: Mashed potatoes, wild rice, crusty bread, Chardonnay, or spiced apple cider.