Autumn Chicken Roasted Vegetables (Print-Friendly Version)

Juicy chicken, roasted squash, Brussels sprouts, and tortellini create a comforting and colorful Autumn dinner.

# What You Need:

→ Roasted Butternut Squash

01 - 3 cups butternut squash, peeled, seeded, and cubed (approximately 420 grams)
02 - 1 tablespoon olive oil (15 ml)
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Roasted Brussels Sprouts

05 - 340 grams Brussels sprouts, trimmed and halved
06 - 2 tablespoons olive oil (30 ml)
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Chicken and Tortellini

09 - 255 grams cheese tortellini, fresh or refrigerated
10 - 450 grams chicken thighs, skinless and boneless
11 - 1 teaspoon smoked paprika
12 - 0.25 teaspoon salt
13 - Freshly ground black pepper, to taste
14 - 2 tablespoons olive oil (30 ml)
15 - 3 tablespoons unsalted butter (45 grams)
16 - 5 cloves garlic, minced
17 - Several sprigs fresh thyme

# How to Make It:

01 - Preheat oven to 200°C. Toss cubed butternut squash in olive oil, salt, and black pepper. Arrange in a single layer on a parchment-lined baking sheet and roast on the middle rack for approximately 30 minutes, until golden and tender.
02 - Trim ends and remove yellow leaves from Brussels sprouts, then halve them. Combine with olive oil, salt, and black pepper. Spread evenly on a separate parchment-lined baking sheet and roast at 200°C for 20 to 30 minutes, until browned and crisp at the edges.
03 - Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Drain and set aside.
04 - Slice chicken thighs into thin strips and season generously with smoked paprika, salt, and freshly ground black pepper. Heat a large cast-iron skillet over medium heat for 3 minutes, then add olive oil. Arrange chicken strips in a single layer and sear undisturbed for 4 minutes. Flip, reduce heat to low-medium, and cook an additional 5 minutes until cooked through. Transfer chicken to a plate.
05 - In the same skillet over low-medium heat, add butter and minced garlic to the chicken juices. Cook for 1 to 2 minutes, stirring until garlic softens and becomes fragrant.
06 - Add cooked tortellini into the skillet and toss to coat thoroughly in the garlic butter sauce over low-medium heat.
07 - Return seared chicken strips to the skillet and stir to coat in the garlic butter sauce. Add the roasted butternut squash and Brussels sprouts. Gently toss everything together to combine. Finish with fresh thyme leaves and season with additional salt and black pepper to taste. Serve hot.

# Important Notes:

01 - For best flavor, use fresh thyme rather than dried. Remaining portions keep well refrigerated for up to four days or can be frozen for three months.

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