This Autumn Chicken Dinner is all about cozy flavors! With tender chicken, bright veggies, and warm spices, it’s like a hug on a plate. Perfect for chilly evenings!
Cooking this dish fills the kitchen with yummy smells that make everyone gather around. I love serving it with some crusty bread to soak up all the tasty goodness!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give great flavor and moisture. If you’re looking for a leaner option, skinless chicken breasts work too, but may need a shorter cooking time.
Butternut Squash: This adds a sweet and nutty flavor. If you can’t find it, pumpkin or sweet potatoes are great alternatives that bring similar sweetness.
Brussels Sprouts: Fresh Brussels sprouts are essential for their slight bitterness that balances the dish. You can swap them for green beans or broccoli if needed.
Yukon Gold Potatoes: Their creamy texture is ideal. For a different feel, try red potatoes or even parsnips for an earthy touch.
Herbs: Fresh thyme and rosemary elevate the dish. If you don’t have fresh herbs, use dried versions at a ratio of 1:3; just remember they’re more potent!
How Do I Ensure My Chicken Skin is Crispy?
Getting that golden, crispy skin is all about the right drying and cooking techniques. First, pat the chicken thighs dry with paper towels; moisture can prevent crisping.
- Rub the chicken with olive oil and keep those seasonings generous!
- Place the chicken skin side up in the pan, which allows fat to render during cooking.
- Roast in a hot oven (425°F) to help the skin crisp up quickly.
- If necessary, a brief broil at the end introduces direct heat to the skin, making it even crispier. Just keep an eye on it!
Enjoy this warming dish; it’s perfect for fall evenings!
Autumn Chicken Dinner
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 red shallots, peeled and quartered
- 2 cups Yukon gold potatoes, cubed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (plus extra sprigs for garnish)
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 1/2 cup chicken broth
- Optional: 1 tablespoon balsamic vinegar or maple syrup for a touch of sweetness
How Much Time Will You Need?
This Autumn Chicken Dinner takes about 15-20 minutes to prep, plus 40-50 minutes to roast in the oven. In total, you can expect around 1 hour to 1 hour and 10 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). A hot oven helps to make everything crispy and delicious!
2. Prepare the Vegetables:
In a large mixing bowl, toss together the cubed butternut squash, halved Brussels sprouts, quartered shallots, and cubed Yukon gold potatoes. Add 2 tablespoons of olive oil, half of the minced garlic, half of the thyme leaves, chopped rosemary, dried sage, a pinch of salt, and pepper. Mix until the veggies are well coated.
3. Spread the Vegetables:
Place the seasoned vegetables evenly on a large rimmed baking sheet or roasting pan. Make sure they have some space to roast well, so they don’t get soggy.
4. Prepare the Chicken:
Take your chicken thighs and pat them dry with paper towels. This helps to make sure the skin gets crispy! Rub them all over with the remaining olive oil, garlic, thyme, salt, and pepper.
5. Nestle the Chicken:
Place the chicken thighs skin side up in the middle of the vegetables on the baking sheet. This arrangement lets the juices from the chicken drench the veggies as everything cooks!
6. Add the Chicken Broth:
Pour the chicken broth around the vegetables – avoid pouring it directly on the chicken to keep the skin nice and crispy.
7. Optional Touch:
If you like a hint of sweetness, drizzle balsamic vinegar or maple syrup over the vegetables for extra flavor and caramelization.
8. Roasting Time:
Place the baking sheet into the preheated oven and roast for about 40-50 minutes. You’ll want the chicken to reach an internal temperature of 165°F (74°C), and the vegetables should be tender and caramelized around the edges.
9. Broil for Extra Crispy Skin:
If you love that extra crispy skin, turn on the broiler for an additional 2-3 minutes at the end—just keep a close eye to prevent burning!
10. Serve and Enjoy:
Once everything is done, take it out of the oven and let it rest for 5 minutes. Garnish with fresh thyme sprigs and serve warm. Enjoy this hearty, flavorful autumn-inspired meal perfect for a cozy family dinner!
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorite seasonal veggies. Carrots, parsnips, or even green beans make great substitutions. Just adjust the cooking time based on how long they need to become tender!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave. If the chicken feels dry, adding a splash of broth or water can help keep it moist!
Can I Make This Recipe with Bone-In Chicken Breasts Instead?
Yes, you can! Just be aware that chicken breasts may cook a bit faster than thighs, so check for doneness a little earlier. They should also reach an internal temperature of 165°F (74°C).
What Sides Pair Well with This Dish?
This dish is quite filling on its own, but you could serve it with a simple green salad, crusty bread, or even a light grain like quinoa or farro for a wholesome meal.