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Autumn Chicken Dinner with Roasted Vegetables Recipe
Ash Tyrrell

Autumn Chicken Dinner with Roasted Vegetables Recipe

When I made this Autumn Chicken Dinner with Roasted Vegetables, it felt like everything good about fall wrapped up into one cozy meal. The mix of golden, crispy chicken and sweet, caramelized vegetables warmed my soul with every bite.
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Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken about 4–5 lbs
  • 4 carrots peeled and cut into 2-inch sticks
  • 2 cups Brussels sprouts halved
  • 2 cups butternut squash peeled and cubed into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 4 garlic cloves minced
  • 2 teaspoons fresh rosemary chopped finely
  • 1 teaspoon fresh thyme chopped finely
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons maple syrup

Method
 

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Cut all your vegetables to roughly the same size to ensure even roasting.
  • Allow your chicken to rest at room temperature for 15 minutes before cooking for more even cooking.
  • Don’t skip basting your chicken! It keeps the meat juicy and the skin golden.
  • Give the veggies some breathing room on the baking sheet to prevent steaming.