Okay, picture this: golden roasted chicken, crispy veggies, and the warm, comforting aroma of autumn spices wafting through the house. That’s precisely what this Autumn Chicken Dinner delivers, and honestly, it’s even easier than making a pot roast. I know, big claim, right? But trust me, this recipe is a total game-changer for busy weeknights when you’re craving something hearty and flavorful without spending hours in the kitchen. It’s a recipe I’ve been making for years, tweaking and perfecting it until it became a staple in our home. The secret? It’s all about the simple yet impactful spice blend and the way it transforms ordinary chicken and veggies into a symphony of fall flavors. I think once you taste it, this is way easier to pull off then a sunday roast, and way more simple.
What is an autumn chicken dinner?
Think of this as the ultimate one-pan autumn feast. It’s essentially a whole chicken (or your favorite cuts), roasted alongside a medley of seasonal vegetables like Butternut Squash, Brussels sprouts, and carrots, all tossed in a glorious blend of autumn-inspired spices. The name just seemed fitting since every bite evokes the feeling of cozy evenings by the fire, watching the leaves change color. It’s more than just a meal; it’s an experience. It’s essentially deconstructed harvest bowls, but easier to eat and way more satisfying. You get all the elements of an autumn harvest in one comforting and delicious dish.
Why you’ll love this recipe?
Okay, let me count the ways! First and foremost, the flavor is absolutely incredible. The combination of cinnamon, nutmeg, sage, and thyme creates a warm and inviting spice profile that perfectly complements the chicken and vegetables. What I love most about this is how easy it is to customize. Don’t like Brussels sprouts? Swap them out for sweet potatoes or parsnips. Want a little extra kick? Add a pinch of cayenne pepper to the spice blend. The possibilities are endless! Plus, it’s incredibly cost-effective. A whole chicken and a few seasonal vegetables won’t break the bank, and you’ll have plenty of leftovers for lunch the next day. It also requires minimal cleanup since it’s all cooked on one pan.
It’s also amazingly versatile. You can serve it as a main course with a side of quinoa or rice, or shred the chicken and use it in salads, soups, or sandwiches. My family loves it served alongside creamy mashed potatoes and a dollop of cranberry sauce. And let’s not forget about the aroma! The smell of this Autumn Chicken Dinner roasting in the oven is pure aromatherapy. It fills the house with a warm and comforting scent that makes everyone feel happy and content. Trust me, this recipe is a winner on all fronts. If you liked my one-pan roasted lemon herb chicken you’ll love this!
How do I make an autumn chicken dinner?
Quick Overview
The beauty of this Autumn Chicken Dinner lies in its simplicity. You’ll start by prepping your chicken and vegetables, then tossing them with a generous coating of the autumn-inspired spice blend. Then, it’s simply a matter of roasting everything in a single pan until the chicken is cooked through and the vegetables are tender and slightly caramelized. It’s super simple to prep the ingredients, toss them together, and then let the oven do all the work. The key here is not overcrowding the pan, allowing everything to roast evenly.
Ingredients
For the Chicken:
• 1 whole chicken (about 4-5 pounds), or your favorite cuts (thighs, drumsticks, or breasts work great)
• 2 tablespoons olive oil (I always use extra virgin olive for the best flavor)
• 1 teaspoon salt (sea salt is my go-to)
• 1/2 teaspoon black pepper (freshly ground is always best)
For the Autumn Spice Blend:
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika (smoked pistachio adds a nice depth of flavor)
For the Vegetables:
• 1 butternut squash, peeled, seeded, and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 2 carrots, peeled and chopped
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup (trust me, you’ll thank me later). Make sure your oven is fully preheated before putting the chicken in – this ensures even cooking and crispy skin.
Step 2: Prepare the Chicken
How do you pat chicken dry with paper towels? In a small bowl, combine salt and pepper. Set aside. How do you rub chicken inside and out with olive oil, then sprinkle with salt and pepper. What is the best seasoning for chicken?
Step 3: Make the Autumn Spice Blend
In a separate bowl, whisk together the cinnamon, nutmeg, sage, thyme, garlic powder, onion powder, and paprika. This spice blend is the heart and soul of this Autumn Chicken Dinner, so don’t skimp on the spices!
Step 4: Prep the Vegetables
In a large bowl, toss the butternut squash, Brussels sprouts, carrots and red onion with the olive oil. Set aside. Is it safe to use olive oil, salt and Make sure the vegetables are evenly coated with oil for proper roasting.
Step 5: Combine Chicken, Vegetables, and Spices
Place the vegetables in a single layer on the prepared baking sheet. Place the chicken on top of the vegetables. Sprinkle the chicken and vegetables generously with the autumn spice blend. I like to use my hands to make sure everything is evenly coated. Where the magic happens, so don’t be shy with spices!
Step 6: Roast
Roast for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). If the chicken skin starts to brown too quickly, you can tent it with foil to prevent burning.
Step 7: Rest
Remove the baking sheet from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Step 8: Carve & Serve
What are some ways to carve chicken and serve with roasted vegetables? Drizzle with any pan juices for extra flavor. What are some of the best autumn chicken recipes ever?
What should I serve it with?
This Autumn Chicken Dinner is a complete meal on its own, but it’s also delicious served alongside. A few simple sides. What are some comforting Side Dishes to serve with mashed potatoes? If you’re looking for something lighter, try serving it with quinoa or brown rice. What is a good green salad with vinaigrette dressing? Is it all dependent on the occasion?
What are some ideas for a cozy dinner party?I love to pair this with a hearty bread, maybe roasted rosemary focaccia, and bottled Pinot Noir. What is the best way to elevate a meal? Presentation-wise, arrange the carved chicken and roasted vegetables on a large platter and garnish with some parsley. How do I use fresh herbs like thyme or sage?
For a casual weeknight meal:Keep it simple! Serve the Autumn Chicken Dinner with steamed green beans or a simple salad. Don’t forget gravy! I like to make a quick pan gravy using the pan juices and cornstarch. It adds a delicious richness to the meal.
As Leftovers: Shred the leftover chicken and vegetables and use them in salads, soups, or sandwiches. You can also add them to pasta dishes or omelets. The possibilities are endless!
Top Tips for Perfecting Your Autumn Chicken Dinner
Over the years, I’ve learned a few tricks to ensure this Autumn Chicken Dinner comes out perfect every time. Here are my top tips:
Chicken Prep: Make sure to pat the chicken dry with paper towels before seasoning. This helps the skin get nice and crispy. You can also loosen the skin from the breast meat and rub some of the spice blend directly onto the meat for even more flavor.
Vegetable Size: Cut the vegetables into uniform sizes so they cook evenly. If some vegetables are larger than others, they may not be fully cooked when the chicken is done.
Spice Adjustment: Don’t be afraid to adjust the spice blend to your liking. If you prefer a spicier dish, add a pinch of cayenne pepper. If you want a sweeter flavor, add a tablespoon of brown sugar to the spice blend.
Vegetable Choices: Feel free to substitute other seasonal vegetables like sweet potatoes, parsnips, or apples. Just make sure to adjust the cooking time accordingly.
Oven Sweet Spots: Every oven is different, so keep an eye on the chicken and vegetables while they’re roasting. If the chicken skin starts to brown too quickly, you can tent it with foil to prevent burning. If the vegetables are not tender enough, you can add a splash of chicken broth to the pan to help them steam.
Flavor: For extra flavor, try adding a few sprigs of fresh rosemary or thyme to the pan while the chicken is roasting. The herbs will infuse the chicken and vegetables with a delicious aroma.
Lesson Learned: I once overcrowded the baking sheet, and the vegetables ended up steaming instead of roasting. Now, I always make sure to spread the vegetables in a single layer and use two baking sheets if necessary. Trust me, it makes a big difference!
Storing and Reheating Tips
If you have any leftovers (which is rare in my house!), here’s how to store and reheat them:
Room Temperature: Do not leave the Autumn Chicken Dinner at room temperature for more than two hours. Bacteria can grow rapidly at room temperature, so it’s important to refrigerate or freeze the leftovers as soon as possible.
Refrigerator Storage: Store the leftover chicken and vegetables in an airtight container in the refrigerator for up to three days. To prevent the chicken from drying out, I like to store it with some of the pan juices.
Freezer Instructions: For longer storage, freeze the leftover chicken and vegetables in an airtight container for up to three months. To prevent freezer burn, make sure to wrap the chicken and vegetables tightly in plastic wrap before placing them in the container.
Reheating: Reheat the leftover chicken and vegetables in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the chicken may become a little dry. To add moisture, sprinkle a little water or chicken broth over the chicken before reheating.
Frequently Asked Questions
Final Thoughts
This Autumn Chicken Dinner is more than just a recipe; it’s a celebration of fall flavors and a reminder of cozy evenings spent with loved ones. I hope you’ll give this recipe a try and experience the joy and comfort it brings. What I love most about this dish is that is perfect for any dinner time and so simple. If you enjoy this Autumn Chicken Dinner, you might also like my recipe for Roasted Butternut Squash Soup or my Apple Crumble Pie. Both are perfect for the fall season and are sure to be a hit with your family and friends. Happy cooking, and I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. And if you try any variations, be sure to share them with me – I’m always looking for new ideas!
Autumn Chicken Dinner
Ingredients
Main Ingredients
- 1.5 lbs Chicken pieces
- 1 lb Sweet potatoes Peeled and cubed
- 1 lb Carrots Peeled and chopped
- 1 cup Chicken broth
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and carrots with olive oil, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 20 minutes.
- Add chicken pieces to the baking sheet.
- Pour chicken broth over chicken and vegetables.
- Roast for another 25 minutes, or until chicken is cooked through and vegetables are tender.
