Autumn Chicken Dinner with Roasted Vegetables
Autumn Chicken Dinner with Roasted Vegetables is a heartwarming dish that perfectly encapsulates the flavors of fall. This cozy meal features tender chicken thighs seasoned with smoked paprika, paired with vibrant roasted butternut squash and Brussels sprouts, all served over creamy cheese tortellini.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb skinless, boneless chicken thighs
- 3 cups butternut squash (peeled, seeded, cubed)
- 12 oz Brussels sprouts
- 9 oz cheese tortellini
- 5 cloves garlic (minced)
- 2 tablespoons fresh thyme
- Olive oil
- Butter
- Smoked paprika
- Salt
- Pepper
Instructions
- Preheat oven to 425°F (220°C).
- Toss butternut squash in olive oil, salt, and pepper; spread on a baking sheet. Halve Brussels sprouts and mix with olive oil, salt, and pepper; add to the baking sheet.
- Roast vegetables for 25-30 minutes until tender and golden brown.
- Boil salted water; cook tortellini until al dente; drain.
- In a skillet over medium heat, cook seasoned chicken thighs for 6-7 minutes per side until golden and cooked through.
- In the same skillet, melt butter and sauté garlic until fragrant; add thyme and return chicken to the pan.
- Combine cooked tortellini with chicken and sauce; serve hot alongside roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg