Autumn Chicken Dinner with Roasted Vegetables
A warm and hearty dish featuring tender chicken thighs, sweet butternut squash, nutty Brussels sprouts, and creamy tortellini, making it perfect for cozy family dinners.
Ingredients
Vegetables
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
Chicken
- 1 lb boneless, skinless chicken thighs Can substitute with turkey or tofu.
- 1 teaspoon smoked paprika
Pasta
- 9 oz cheese tortellini Use gluten-free tortellini for a gluten-free option.
Cooking Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and black pepper.
- Spread the veggies evenly on a baking sheet.
- Season the chicken thighs with smoked paprika and salt.
- Place the chicken on the baking sheet with the vegetables.
Cooking
- Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the veggies are tender.
- While the chicken and veggies roast, cook the cheese tortellini according to package instructions.
- In a saucepan, melt butter and sauté minced garlic and fresh thyme for 1-2 minutes.
- Drain the tortellini and mix it with the garlic butter.
- Serve the chicken with roasted vegetables and toss the tortellini alongside them.
Notes
Add a sprinkle of parmesan cheese on top for extra flavor. Customize the vegetables by adding carrots or sweet potatoes. Serve leftovers over a bed of greens for a delicious salad the next day.