Autumn Chicken Dinner with Roasted Vegetables Recipe

Introduction

Few meals capture the cozy, comforting essence of fall quite like an Autumn Chicken Dinner with Roasted Vegetables. The natural sweetness of root vegetables, paired with juicy, herbed chicken, creates a well-balanced plate that’s brimming with seasonal flavor. This all-in-one pan meal is perfect for weeknight dinners or seasonal gatherings, offering hearty nutrition with minimal fuss.

Why You’ll Love This Autumn Chicken Dinner

This recipe stands out because of its simple preparation and the way it celebrates the best of autumn produce. Tossing chicken with earthy herbs like thyme and rosemary, then roasting it alongside a colorful medley of root vegetables, yields a dinner bursting with flavor and beautiful color. It’s a reliable crowd pleaser—easy to scale for family or friends, and equally enjoyable as leftovers.

The Secret to Perfect Roasted Vegetables

Even roasting is key to coaxing out the sweet, caramelized flavors in your vegetables. By cutting everything to a uniform size and spreading them in a single layer, you’ll get vegetables with crisped edges and warm, tender centers. Toss the veggies with olive oil, salt, and the same fresh herbs used on the chicken for a harmonious flavor that ties the meal together perfectly.

How to Make This Autumn Chicken Dinner with Roasted Vegetables

Start by seasoning bone-in, skin-on chicken thighs with a blend of fresh garlic, rosemary, thyme, salt, and pepper. While the oven preheats, chop up a mix of your favorite autumn vegetables—think carrots, parsnips, sweet potatoes, Brussels sprouts, and red onions. Toss the veggies in olive oil and herbs, arrange everything on a baking sheet, and let the oven work its magic.

Serving Suggestions for a Memorable Meal

Serve this dish family-style, straight from the roasting pan for a rustic presentation. A simple side of crusty bread or a warm quinoa salad complements the medley of roasted vegetables. For an added fall touch, garnish with fresh parsley or a squeeze of lemon juice to brighten up the flavors just before serving.

Nutritional Information and Serving Size

This recipe makes 4 generous servings, with each portion containing plenty of lean protein, fiber, vitamins, and minerals. Depending on the exact vegetables used, each serving ranges from 350 to 450 calories, making it a wholesome choice for your autumn menu.

Autumn Chicken Dinner with Roasted Vegetables (Recap)

Combining herbed chicken and roasted fall vegetables in a single-pan delivers flavor, ease, and seasonal delight. This meal’s warm, comforting notes and beautiful presentation ensure it’s a family favorite, ideal for any autumn occasion.

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list with all ingredients sorted by store section—perfect for efficient grocery trips and effortless meal planning.

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, mix 2 tablespoons olive oil with minced garlic, rosemary, thyme, salt, and pepper.
3. Pat the chicken thighs dry and rub them all over with the herb oil blend, making sure to get under the skin when possible.
4. In a large bowl, toss the carrots, parsnips, sweet potato, red onion, and Brussels sprouts with another drizzle of olive oil, salt, pepper, and any remaining herbs.
5. Arrange the vegetables in a single layer on the prepared baking sheet. Nestle the chicken thighs on top of the vegetables, skin side up.
6. Roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender and caramelized. For extra crispiness, broil for the last 2–3 minutes, watching closely.
7. Remove from the oven and sprinkle with fresh parsley and a squeeze of lemon, if desired. Serve hot.

Weekly Meal Planning

This Autumn Chicken Dinner with Roasted Vegetables is perfect for meal prepping—simply store leftovers for quick lunches or dinners later in the week. Save and schedule this recipe to easily plan when to cook it and automatically generate an all-in-one shopping list.

Planning Benefits:

– Automatically calculates total ingredient quantities when planning multiple meals
– Organizes your shopping list by store section for quick, stress-free trips
– Prevents double purchases and forgotten ingredients
– Makes your weekly meal prep streamlined and efficient

Pro tip: As you add more recipes for the week, schedule your meals and get a consolidated ingredient list that makes batch shopping a breeze, eliminating waste and saving both time and money.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes