Description
This autumn chicken dinner with roasted vegetables features tender chicken thighs seasoned with smoked paprika, roasted butternut squash and Brussels sprouts, and cheese tortellini tossed in fragrant garlic butter with fresh thyme. A cozy, flavorful fall dinner perfect for family meals.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 9 oz cheese tortellini
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to the temperature specified in your recipe source. Place the cubed butternut squash and halved Brussels sprouts in a large bowl. Toss with olive oil, salt, and black pepper.
- Spread the vegetables in a single layer on a baking sheet. Roast until the squash is fork-tender and the Brussels sprouts are browned and caramelized, turning as needed for even cooking.
- Pat the chicken thighs dry and season both sides with smoked paprika, salt, and black pepper.
- Heat a skillet over medium heat. Cook the chicken thighs until browned and cooked through, turning as needed. The thickest part should reach an internal temperature of 165°F (74°C). Transfer to a plate and rest briefly.
- Meanwhile, bring a pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until tender. Drain well.
- In the skillet used for the chicken, melt the butter over medium-low heat. Add the minced garlic and cook briefly, stirring until fragrant.
- Stir in the fresh thyme. Add the cooked tortellini and gently toss until coated in the garlic butter. Season with salt and black pepper to taste.
- Arrange the roasted vegetables, chicken thighs, and garlic butter tortellini on serving plates. Serve warm.
Notes
- Cut the butternut squash into evenly sized cubes for consistent roasting.
- Avoid overcrowding the baking sheet so the vegetables brown instead of steaming.
- Cook chicken to 165°F (74°C) and avoid overcooking the tortellini.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasted, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 150 mg
Keywords: Autumn Chicken Dinner with Roasted Vegetables, autumn chicken dinner, fall chicken dinner, roasted butternut squash, Brussels sprouts dinner, chicken thigh recipe, garlic butter tortellini