Autumn Chicken Dinner with Roasted Vegetables Recipe

As the vibrant colors of autumn paint the world, there’s no better way to embrace the season than with a hearty and flavorful meal. This Autumn Chicken Dinner with Roasted Vegetables is not only a celebration of fall but a symphony of tastes that will tantalize your taste buds. Let’s dive into the magic of creating this delectable dish step by step.

Ingredients for the Perfect Autumn Chicken Dinner

To kick off our culinary journey, gather the following ingredients:

• Whole chicken
• Assorted autumn vegetables (carrots, Brussels sprouts, and butternut squash work wonders)
• Olive oil
• Garlic cloves
• Fresh rosemary and thyme
• Salt and pepper
• Maple syrup for a touch of sweetness

Step-by-Step Guide to Roasting Vegetables

1. Preparation: Wash and peel the vegetables, then chop them into bite-sized pieces. The smaller the pieces, the quicker they’ll roast.
2. Seasoning: In a bowl, toss the vegetables with olive oil, minced garlic, and a generous sprinkle of salt and pepper. Add finely chopped fresh rosemary and thyme for that quintessential autumn aroma.
3. Roasting: Spread the seasoned vegetables on a baking sheet and roast them in a preheated oven at 400°F (200°C). Roast until they are golden brown and slightly crispy on the edges.

Crafting a Succulent Chicken Marinade

Now, let’s focus on infusing the chicken with irresistible flavors.

1. Marinade Mix: In a bowl, create a marinade using olive oil, minced garlic, salt, pepper, and a hint of maple syrup. This blend will elevate the chicken’s taste, offering a perfect balance of savory and sweet.
2. Coating the Chicken: Rub the marinade generously over the whole chicken, ensuring every inch is coated. Allow it to marinate for at least an hour or, ideally, overnight for a deeper flavor.

The Art of Roasting the Chicken

1. Preparation: Preheat the oven to 375°F (190°C). Place the marinated chicken on a roasting pan.
2. Roasting Time: Roast the chicken until the internal temperature reaches 165°F (74°C). Baste it occasionally with the juices to keep it moist.

Pairing Perfection: Choosing the Right Wine

To complement this delectable dish, consider pairing it with a well-chilled Chardonnay or a light-bodied Pinot Noir. The subtle notes of these wines will enhance the richness of the autumn flavors.

Setting the Ambiance

As the enticing aroma fills your kitchen, set the table with rustic autumn-themed décor. Light some candles, play soft jazz in the background, and let the warmth of the season envelop you and your guests.

In conclusion, this Autumn Chicken Dinner with Roasted Vegetables is more than a meal; it’s a culinary journey through the enchanting flavors of fall. Gather your loved ones, savor each bite, and create lasting memories around this delightful dish.

FAQs:

1. Can I use frozen vegetables for this recipe?
   • While fresh is recommended, you can use frozen vegetables if needed. Just be sure to adjust the roasting time accordingly.
2. Can I substitute maple syrup with honey?
   • Yes, honey can be a suitable replacement, providing a slightly different but equally delicious flavor.
3. What side dishes pair well with this chicken dinner?
   • Mashed potatoes or wild rice make excellent side choices to complement the roasted vegetables.
4. How do I ensure the chicken is cooked thoroughly?
   • Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
5. Can I prepare the marinade a day in advance?
   • Absolutely! Preparing the marinade ahead allows the flavors to meld, enhancing the overall taste of the dish.

Source: juliasalbum.com

Yield: 6

Chicken Gloria Recipe

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Welcome to the world of savory delights! If you're looking for a dish that's as comforting as it is delicious, you've come to the right place. Today, we're diving into the delectable world of Chicken Gloria—a recipe that takes chicken to a whole new level with its rich, creamy sauce and flavorful seasoning. Whether you're hosting a family dinner or just craving something special, Chicken Gloria is sure to impress.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 3 large chicken breasts cut in half lengthwise
• Salt & pepper to taste
• 1 tablespoon olive oil
• 4 tablespoons butter (1/2 stick) divided
• 8 ounces cremini mushrooms sliced
• 2 cloves garlic minced
• Flour for dredging + 2 tablespoons flour
• 1/2 cup sherry dry
• 1.5 cups heavy/whipping cream
• 6 slices Muenster cheese see note

Instructions

• I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.

• Cut the chicken breasts in half lengthwise so you've got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.

• Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don't cook them completely or they'll overcook in the oven). Transfer the chicken to a 9×13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.

• Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they're seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).

• In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.

• Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you've got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don't let it get too thick because it'll reduce more in the oven). Add in a bit of salt & pepper to the sauce.

• Pour the cream sauce over the chicken and mushrooms.

• Top the chicken with the cheese slices.

• Cover the casserole with foil and bake for 20 minutes.

• Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).

• Let the chicken rest for a few minutes and then serve.

Notes

You may sub the sherry for marsala. 

You may swap the Muenster cheese for Swiss cheese or something else that melts well like Gruyere or even mozzarella.