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Home » Autumn Chicken Roasted Vegetables: A Delicious & Easy Recipe

Autumn Chicken Roasted Vegetables: A Delicious & Easy Recipe

August 12, 2025 by cookspotlight

Autumn chicken roasted vegetables – is there anything that screams cozy fall dinner more than this? Imagine succulent, juicy chicken, infused with the warm, earthy flavors of autumn herbs, nestled amongst a medley of vibrant, perfectly roasted vegetables. This isn’t just a meal; it’s an experience, a celebration of the season’s bounty on a single sheet pan.

Roasting chicken with vegetables is a technique that has been passed down through generations, a testament to its simplicity and deliciousness. While the exact origins are difficult to pinpoint, the concept of roasting meat with root vegetables has been a staple in many cultures, particularly in Europe and North America, for centuries. It’s a method that allows for minimal effort with maximum flavor payoff.

What makes autumn chicken roasted vegetables so irresistible? It’s the symphony of flavors and textures. The crispy skin of the chicken, the tender, flavorful meat, the slightly caramelized sweetness of the roasted vegetables – it’s a culinary masterpiece that’s surprisingly easy to achieve. Plus, it’s a complete meal in one pan, making cleanup a breeze. People love this dish because it’s comforting, healthy, and incredibly satisfying. It’s the perfect way to nourish your body and soul during the cooler months.

Autumn chicken roasted vegetables this Recipe

Ingredients:

  • 1 whole chicken (about 4-5 lbs), preferably organic and free-range
  • 1 large butternut squash, peeled, seeded, and cubed (about 1-inch pieces)
  • 2 large sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 2 red onions, quartered
  • 4 carrots, peeled and cut into 1-inch pieces
  • 4 parsnips, peeled and cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 1/4 cup olive oil, plus more for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 lemon, halved
  • Salt and freshly ground black pepper to taste
  • 1/2 cup chicken broth or white wine (optional, for deglazing the pan)

Preparing the Chicken and Vegetables:

Okay, let’s get started! First things first, we need to prep our chicken and veggies. This is where the magic begins, and trust me, a little prep goes a long way in creating a truly delicious and flavorful dish.

  1. Preheat your oven to 400°F (200°C). This is crucial! We want a nice, hot oven to get that beautiful roasted color and crispy skin on the chicken.
  2. Prepare the vegetables: In a large bowl, combine the cubed butternut squash, sweet potatoes, red onions, carrots, and parsnips. Add the minced garlic, olive oil, rosemary, thyme, and sage. Season generously with salt and freshly ground black pepper. Toss everything together until the vegetables are evenly coated with the oil and herbs. Don’t be shy with the seasoning – it’s what brings out the natural sweetness of the vegetables.
  3. Prepare the chicken: Remove the chicken from its packaging and pat it dry with paper towels. This is important for achieving crispy skin. Trust me, nobody wants soggy chicken skin!
  4. Season the chicken: Season the chicken inside and out with salt and freshly ground black pepper. Be generous! Don’t be afraid to really get in there and make sure every nook and cranny is seasoned.
  5. Stuff the chicken: Squeeze the juice from one lemon half into the cavity of the chicken. Then, place both lemon halves inside the cavity. This will infuse the chicken with a lovely citrusy flavor and keep it moist during roasting.

Roasting the Chicken and Vegetables:

Now for the main event – roasting! This is where the flavors meld together and create that comforting, autumnal aroma that fills your kitchen.

  1. Arrange the vegetables in the roasting pan: Spread the seasoned vegetables evenly in a large roasting pan. Make sure they are in a single layer so they roast properly and don’t steam.
  2. Place the chicken on top of the vegetables: Carefully place the prepared chicken on top of the bed of vegetables in the roasting pan. This allows the chicken juices to drip down and flavor the vegetables as they roast.
  3. Drizzle with olive oil: Drizzle the chicken with a little more olive oil. This will help the skin crisp up and become golden brown.
  4. Roast the chicken: Place the roasting pan in the preheated oven and roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy.
  5. Baste the chicken (optional): Every 20-30 minutes, baste the chicken with the pan juices. This will help keep the chicken moist and flavorful.
  6. Check for doneness: To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). You can also pierce the thigh with a fork; if the juices run clear, the chicken is done.

Resting and Serving:

Patience is key! Letting the chicken rest allows the juices to redistribute, resulting in a more tender and flavorful bird. Plus, it gives you a chance to prepare a simple pan sauce, if you’re feeling fancy.

  1. Remove the chicken from the oven: Once the chicken is cooked through, remove the roasting pan from the oven and transfer the chicken to a cutting board.
  2. Let the chicken rest: Tent the chicken loosely with foil and let it rest for at least 15 minutes before carving. This is crucial! Don’t skip this step.
  3. Deglaze the pan (optional): While the chicken is resting, you can deglaze the roasting pan to make a simple pan sauce. Place the roasting pan on the stovetop over medium heat. Add the chicken broth or white wine to the pan and scrape up any browned bits from the bottom of the pan. Simmer for a few minutes until the sauce has slightly reduced.
  4. Carve the chicken: Carve the chicken and arrange it on a serving platter with the roasted vegetables.
  5. Serve: Drizzle the chicken and vegetables with the pan sauce (if you made it) and serve immediately. Enjoy!

Tips and Variations:

Want to customize this recipe to your liking? Here are a few ideas to get you started:

  • Add other vegetables: Feel free to add other vegetables to the roasting pan, such as Brussels sprouts, potatoes, or mushrooms.
  • Use different herbs: Experiment with different herbs, such as rosemary, thyme, sage, or oregano.
  • Add citrus: Add slices of lemon or orange to the roasting pan for extra flavor.
  • Make a gravy: Use the pan drippings to make a delicious gravy.
  • Spice it up: Add a pinch of red pepper flakes to the vegetables for a little heat.
  • Marinate the chicken: For even more flavor, marinate the chicken overnight in a mixture of olive oil, lemon juice, garlic, and herbs.
  • Use bone-in chicken pieces: If you don’t want to roast a whole chicken, you can use bone-in chicken pieces, such as thighs or drumsticks. Adjust the cooking time accordingly.
  • Make it a one-pan meal: For an even easier cleanup, line the roasting pan with parchment paper before adding the vegetables and chicken.

Storing Leftovers:

If you have any leftovers (which is unlikely, because this dish is so good!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

  • Calories: Approximately 500-600 per serving
  • Protein: 40-50 grams per serving
  • Fat: 25-35 grams per serving
  • Carbohydrates: 30-40 grams per serving

This Autumn Chicken with Roasted Vegetables is a hearty and flavorful dish that’s perfect for a cozy fall evening. The combination of tender chicken, sweet roasted vegetables, and aromatic herbs is simply irresistible. I hope you enjoy making and eating this recipe as much as I do!

Autumn chicken roasted vegetables

Conclusion:

So there you have it! This Autumn Chicken with Roasted Vegetables recipe is more than just a meal; it’s an experience. It’s the kind of dish that fills your kitchen with warm, inviting aromas and brings everyone to the table with anticipation. The combination of juicy, perfectly roasted chicken and the medley of sweet and savory autumn vegetables creates a symphony of flavors that will tantalize your taste buds.

But why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile and relatively simple to prepare. It’s a one-pan wonder, meaning less cleanup! Plus, it’s packed with nutrients, making it a healthy and satisfying option for a weeknight dinner or a special weekend gathering. The vibrant colors of the vegetables also make it a visually appealing dish, perfect for impressing guests.

Serving Suggestions and Variations:

Don’t be afraid to get creative with this recipe! While I’ve suggested my favorite autumn vegetables, feel free to substitute with whatever you have on hand or prefer. Brussels sprouts, parsnips, or even sweet potatoes would be delicious additions.

For serving, I love to drizzle the roasted vegetables and chicken with a balsamic glaze for a touch of sweetness and acidity. A sprinkle of fresh herbs, like thyme or rosemary, adds a lovely aromatic touch. You could also serve it alongside a simple green salad or a crusty loaf of bread to soak up all those delicious pan juices.

If you’re looking to add a little extra flair, consider stuffing the chicken with herbs and lemon slices before roasting. This will infuse the chicken with even more flavor and keep it incredibly moist. Another variation is to marinate the chicken overnight in a mixture of olive oil, lemon juice, garlic, and herbs. This will tenderize the chicken and create a more intense flavor profile.

For a vegetarian option, you can easily adapt this recipe by omitting the chicken and adding more vegetables, such as mushrooms or butternut squash. You could also add some chickpeas or lentils for extra protein.

This Autumn Chicken with Roasted Vegetables is also fantastic for meal prepping. Simply roast the chicken and vegetables on Sunday and portion them out into containers for easy and healthy lunches throughout the week. It reheats beautifully and tastes just as good the next day.

I truly believe that this recipe will become a staple in your kitchen. It’s a comforting, flavorful, and versatile dish that’s perfect for any occasion. It’s a celebration of autumn flavors, all in one pan.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Autumn Chicken with Roasted Vegetables. I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Share your photos and comments on social media using #AutumnChickenRoastedVegetables. I can’t wait to see your creations and hear your feedback. Happy cooking!


Autumn Chicken Roasted Vegetables: A Delicious & Easy Recipe

Comforting Autumn Chicken with Roasted Vegetables. Tender chicken roasted with butternut squash, sweet potatoes, and aromatic herbs. Perfect for a cozy fall dinner.

Prep Time25 minutes
Cook Time75 minutes
Total Time100 minutes
Category: Dinner
Yield: 6-8 servings
Save This Recipe

Ingredients

  • 1 whole chicken (about 4-5 lbs), preferably organic and free-range
  • 1 large butternut squash, peeled, seeded, and cubed (about 1-inch pieces)
  • 2 large sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 2 red onions, quartered
  • 4 carrots, peeled and cut into 1-inch pieces
  • 4 parsnips, peeled and cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 1/4 cup olive oil, plus more for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 lemon, halved
  • Salt and freshly ground black pepper to taste
  • 1/2 cup chicken broth or white wine (optional, for deglazing the pan)

Instructions

  1. Preheat: Preheat your oven to 400°F (200°C).
  2. Prepare Vegetables: In a large bowl, combine the cubed butternut squash, sweet potatoes, red onions, carrots, and parsnips. Add the minced garlic, 1/4 cup olive oil, rosemary, thyme, and sage. Season generously with salt and freshly ground black pepper. Toss to coat.
  3. Prepare Chicken: Remove the chicken from its packaging and pat it dry with paper towels.
  4. Season Chicken: Season the chicken inside and out with salt and freshly ground black pepper.
  5. Stuff Chicken: Squeeze the juice from one lemon half into the cavity of the chicken. Then, place both lemon halves inside the cavity.
  6. Arrange Vegetables: Spread the seasoned vegetables evenly in a large roasting pan in a single layer.
  7. Place Chicken: Carefully place the prepared chicken on top of the bed of vegetables in the roasting pan.
  8. Drizzle: Drizzle the chicken with a little more olive oil.
  9. Roast: Place the roasting pan in the preheated oven and roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  10. Baste (Optional): Every 20-30 minutes, baste the chicken with the pan juices.
  11. Check for Doneness: Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).
  12. Rest: Remove the chicken from the oven and transfer it to a cutting board. Tent the chicken loosely with foil and let it rest for at least 15 minutes before carving.
  13. Deglaze Pan (Optional): While the chicken is resting, you can deglaze the roasting pan to make a simple pan sauce. Place the roasting pan on the stovetop over medium heat. Add the chicken broth or white wine to the pan and scrape up any browned bits from the bottom of the pan. Simmer for a few minutes until the sauce has slightly reduced.
  14. Carve and Serve: Carve the chicken and arrange it on a serving platter with the roasted vegetables. Drizzle the chicken and vegetables with the pan sauce (if you made it) and serve immediately.

Notes

  • For crispy chicken skin, ensure the chicken is thoroughly dry before seasoning.
  • Don’t be afraid to generously season both the chicken and vegetables.
  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
  • Resting the chicken is crucial for juicy and tender meat.
  • Feel free to add other vegetables like Brussels sprouts, potatoes, or mushrooms.
  • Experiment with different herbs to customize the flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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