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
- Preparation: Wash and peel the vegetables, then chop them into bite-sized pieces. The smaller the pieces, the quicker they’ll roast.
- 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.
- 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.
- 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.
- 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
- Preparation: Preheat the oven to 375°F (190°C). Place the marinated chicken on a roasting pan.
- 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.
- 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.
- Can I substitute maple syrup with honey?
- Yes, honey can be a suitable replacement, providing a slightly different but equally delicious flavor.
- What side dishes pair well with this chicken dinner?
- Mashed potatoes or wild rice make excellent side choices to complement the roasted vegetables.
- 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).
- 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.
Roasted Butternut Squash:
- 3 cups butternut squash peeled, seeded, cubed
- 1 tablespoon olive oil
- salt and pepper
Roasted Brussels sprouts:
- 12 oz Brussels sprouts
- 2 tablespoons olive oil
- salt and pepper
Chicken and Tortellini:
- 9 oz cheese tortellini
- 1 lb chicken thighs skinless, boneless
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- black pepper freshly ground, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- fresh thyme
Roasted Butternut Squash
- Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed. Here is a very detailed recipe on how to peel, seed, cube, and roast butternut squash.
- In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
- Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven.
Roasted Brussels sprouts
- Preheat oven to 400 F. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
- In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.
- Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. You can roast them at the same time you roast butternut squash. Remove from oven.
Chicken and tortellini
- Bring a large pot of water to boil. Add tortellini and cook according to the package instructions. Drain.
- Slice skinless, boneless chicken thighs into thin strips. Season generously with smoked paprika, salt, and freshly ground black pepper.
- Heat an empty large cast-iron skillet over medium heat for 3 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add sliced chicken thighs in a single layer, without overcrowding. You might have to work in batches. Cook the chicken on medium heat for 4 minutes, without moving it at all so that it sears nicely.
- Flip the chicken slices over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. Remove the chicken from the skillet to a plate.
- To the same, now empty, cast-iron skillet, add butter and minced garlic. Cook on low-medium heat for about 1 or 2 minutes or until the garlic softens.
- Add cooked tortellini and coat thoroughly with the garlic butter sauce on low-medium heat.
- Add back cooked chicken and stir to coat the chicken with the garlic butter sauce on low-medium heat. Remove from heat.
- Add roasted butternut squash and roasted Brussels sprouts to the skillet with cooked chicken and cooked tortellini. If you used a large skillet, everything should fit. If not, work in batches. Top with fresh thyme. Season with salt and freshly ground black pepper to taste.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 2834Total Fat 158gSaturated Fat 52gTrans Fat 2gUnsaturated Fat 99gCholesterol 752mgSodium 3334mgCarbohydrates 217gFiber 35gSugar 21gProtein 161g
The information contained herein is subject to change.