Autumn Chicken Roast with Sweet Apple and Root Vegetables Recipe
Introduction
This Autumn Chicken Dinner is a cozy, flavorful dish perfect for chilly evenings. It combines tender herb-seasoned chicken with roasted fall vegetables and a tangy maple-mustard sauce for an easy, satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 butternut squash, peeled, seeded, and cubed (about 1 inch pieces)
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 red onion, cut into wedges
- 2 apples (such as Honeycrisp or Gala), cored and chopped
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh sage (optional)
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon cornstarch
Instructions
- Step 1: Pat the chicken breasts dry with paper towels. In a small bowl, mix thyme, rosemary, garlic powder, salt, and black pepper. Sprinkle this spice blend evenly over both sides of the chicken, pressing lightly to help it stick.
- Step 2: Preheat your oven to 400°F (200°C). In a large bowl, combine the butternut squash, carrots, parsnips, red onion, and apples. Drizzle with 2 tablespoons olive oil and maple syrup. Season with salt, pepper, and fresh sage if using. Toss everything to coat well, then spread in a single layer on a large baking sheet (use two if needed).
- Step 3: Roast the vegetables for 20 minutes. While they roast, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the vegetables from the oven, arrange them around the chicken in the skillet, and return the skillet to the oven. Roast for an additional 15-20 minutes until the chicken reaches 165°F (74°C) and the vegetables are tender.
- Step 4: While the chicken and vegetables finish roasting, whisk together chicken broth, apple cider vinegar, Dijon mustard, honey, and cornstarch in a small bowl. Once done, transfer the chicken and vegetables to a platter and tent with foil to keep warm. Place the skillet back on the stove over medium heat. Pour in the sauce mixture, scraping up browned bits from the pan. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Step 5: Pour the sauce over the chicken and vegetables on the platter. Garnish with extra chopped fresh sage if desired, and serve immediately.
Tips & Variations
- Substitute sweet potatoes or butternut squash with other root vegetables like turnips or sweet carrots for a different twist.
- Use boneless chicken thighs for a juicier option, adjusting the cooking time accordingly.
- Add a splash of apple cider vinegar to the roasting vegetables for extra brightness.
- Serve this dish with crusty bread to soak up the delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of chicken broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, fully thaw them in the refrigerator overnight before cooking.
Can I make this recipe vegetarian?
You can omit the chicken and increase the vegetables. Use vegetable broth instead of chicken broth for the sauce to keep it vegetarian-friendly.
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Autumn Chicken Roast with Sweet Apple and Root Vegetables Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Autumn Chicken Dinner is a flavorful and easy recipe featuring tender seared chicken breasts roasted with a medley of seasonal vegetables and apples. Finished with a tangy maple and honey glaze and a rich mustard apple cider sauce, this dish perfectly embodies the cozy flavors of fall and makes for a comforting weeknight or weekend meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Vegetables and Fruit
- 1 butternut squash, peeled, seeded, and cubed (about 1 inch pieces)
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 red onion, cut into wedges
- 2 apples (such as Honeycrisp or Gala), cored and chopped
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh sage (optional)
Sauce
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon cornstarch
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine dried thyme, dried rosemary, garlic powder, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the chicken breasts, pressing lightly to help the seasonings adhere well.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss together the cubed butternut squash, chopped carrots, chopped parsnips, red onion wedges, and chopped apples. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Season with salt, pepper, and the optional fresh sage. Mix thoroughly to coat all the pieces evenly. Spread the vegetable and apple mixture in a single layer on a large baking sheet; use two sheets if necessary to avoid overcrowding.
- Cook the Chicken and Vegetables: Place the baking sheet with the vegetables into the preheated oven and roast for 20 minutes. Meanwhile, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned chicken breasts in the skillet for 3-4 minutes per side, allowing a golden brown crust to form. Once the vegetables have roasted for 20 minutes, remove the baking sheet from the oven and transfer the vegetables around the seared chicken breasts in the skillet. Return the skillet to the oven and roast for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Make the Sauce: While the chicken and vegetables finish roasting, whisk together chicken broth, apple cider vinegar, Dijon mustard, honey, and cornstarch in a small bowl until smooth. After removing the skillet from the oven, transfer the chicken and vegetables to a serving platter and cover with foil to keep warm. Place the skillet back on the stovetop over medium heat, then pour in the sauce mixture, scraping up any browned bits from the skillet bottom. Stir constantly and bring to a simmer, cooking for 2-3 minutes until the sauce thickens slightly.
- Assemble and Serve: Pour the thickened sauce over the chicken and vegetables on the serving platter. Garnish with extra chopped fresh sage if desired. Serve immediately for a warm, comforting meal that highlights autumn flavors.
Notes
- For best results, use a cast iron or other heavy oven-safe skillet for searing and roasting.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
- The chicken breasts can vary in size; ensure they reach a safe internal temperature of 165°F (74°C).
- Optional fresh sage adds a wonderful aromatic quality to the dish, but you can omit if unavailable.
- Leftover roasted vegetables and sauce can be refrigerated and reheated within 2 days for a quick meal.
- Use apples that hold their texture well during roasting, such as Honeycrisp or Gala.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: autumn chicken dinner, roasted chicken and vegetables, fall recipe, easy chicken dinner, maple roasted vegetables, one pan chicken
