Autumn Chicken Dinner with Roasted Vegetables
Enjoy a cozy Autumn Chicken Dinner with Roasted Vegetables that’s easy to make! Perfect for family dinners—try it tonight!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking and Sautéing
- Cuisine: Autumn
Ingredients
Scale
- 3 cups butternut squash (peeled, seeded, cubed)
- 12 oz Brussels sprouts
- 1 lb chicken thighs (skinless, boneless)
- 9 oz cheese tortellini
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- black pepper (freshly ground, to taste)
- 3 tablespoons butter
- 5 cloves garlic (minced)
- fresh thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Toss butternut squash cubes with olive oil, salt, and pepper; spread on a baking sheet. Trim and halve Brussels sprouts, season similarly, and spread on another sheet.
- Roast butternut squash for 25-30 minutes and Brussels sprouts for 20-25 minutes until tender.
- Heat olive oil in a skillet over medium-high heat. Season chicken thighs with smoked paprika, salt, and pepper; cook for 6-7 minutes on each side until golden brown.
- In the same skillet, melt butter and sauté minced garlic before adding fresh thyme and cooked tortellini.
- Serve roasted vegetables alongside the chicken topped with garlic butter sauce over tortellini.
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 120mg