Crispy Chicken with Roasted Vegetables

I used to think roasted vegetables were complicated—something only fancy restaurants could pull off right. Then I realized I was overthinking the whole thing. Turns out, all you really need is a hot oven and about five minutes of prep work.

The best part? When you throw chicken and vegetables on the same pan, dinner basically cooks itself. No standing over the stove, no complicated steps. Just toss everything with a little oil and seasoning, then let your oven do the work. It’s the kind of meal that makes you look like you’ve got it all together, even on those nights when you definitely don’t.

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What Kind of Chicken Should I Use?

For this recipe, chicken thighs are the way to go because they stay juicy and tender even when roasted alongside vegetables. You can use boneless, skinless thighs like the recipe calls for, or if you prefer, bone-in thighs will work too – just add about 10-15 minutes to your cooking time. If chicken thighs aren’t your thing or you only have chicken breasts on hand, you can substitute them, but keep in mind that breasts tend to dry out more easily, so you’ll want to watch your cooking time closely. Either way, make sure your chicken is at room temperature before cooking for the most even results.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Butternut squash: Sweet potatoes or regular potatoes work great here. Cut them into similar-sized cubes so they roast evenly. You could also try acorn squash or even cauliflower florets if you want to switch things up.
• Brussels sprouts: Not a fan of Brussels sprouts? Try broccoli florets, green beans, or asparagus instead. Just keep in mind that thinner vegetables like asparagus will cook faster, so add them to the oven about 10 minutes later.
• Cheese tortellini: Any filled pasta works well – try spinach tortellini, ravioli, or even regular penne or rigatoni if you prefer. Cooking times should stay about the same for most pasta shapes.
• Chicken thighs: Chicken breasts are a fine substitute, though they’ll cook a bit faster and won’t be quite as juicy. You could also use pork chops or even large shrimp for a different protein.
• Smoked paprika: Regular paprika works if that’s what you have, or try Italian seasoning for a different flavor profile. The smoked paprika does add a nice depth though.
• Fresh thyme: Dried thyme works fine – just use about 1 teaspoon instead of fresh. Rosemary or oregano are also good alternatives if you’re out of thyme.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting vegetables alongside chicken is crowding the pan, which causes everything to steam instead of getting that nice caramelized exterior – make sure to spread your butternut squash and Brussels sprouts in a single layer with some space between pieces.

Chicken thighs can easily become rubbery if you cook them over heat that’s too high, so aim for medium-high heat and let them develop a golden crust on one side before flipping, which takes about 5-6 minutes per side.

Since butternut squash takes longer to cook than Brussels sprouts, give the squash a 10-minute head start in the oven before adding the sprouts to ensure everything finishes at the same time.

Don’t add the garlic and butter sauce too early or the garlic will burn and turn bitter – wait until the chicken is almost done, then add it during the last 2-3 minutes of cooking so the garlic just becomes fragrant and the butter creates a nice glaze.

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What to Serve With Chicken with Roasted Vegetables?

This dish is pretty hearty on its own since it already has chicken, veggies, and tortellini, but a simple side salad with a light vinaigrette is always a good call to balance out the richness. If you want to add some crunch, garlic bread or a warm baguette is perfect for soaking up any leftover sauce from the pan. A glass of white wine like Chardonnay or Pinot Grigio pairs nicely with the smoky paprika and buttery garlic flavors. For a family-style meal, you could also serve it alongside some crusty rolls or focaccia bread that everyone can tear and share.

Storage Instructions

Store: Keep your chicken and roasted vegetables in an airtight container in the fridge for up to 4 days. I like to store the tortellini separately if possible, since it can get a bit mushy when mixed with everything else for too long.

Freeze: This dish freezes pretty well for up to 2 months. Let everything cool completely, then portion it into freezer-safe containers. The vegetables might lose a bit of their texture after freezing, but the flavors will still be great.

Reheat: Warm it up in the microwave on medium power for a few minutes, stirring halfway through. You can also reheat it in a skillet over medium heat with a splash of water or chicken broth to keep everything moist and bring back some of that fresh-cooked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2100
• Protein: 90-105 g
• Fat: 110-125 g
• Carbohydrates: 140-155 g

Ingredients

For the roasted vegetables:

• 3 cups butternut squash, cubed and peeled
• 1 tbsp olive oil
• Salt and black pepper, to preference
• 12 oz brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and black pepper, as needed

For the pasta:

• 9 oz cheese-filled tortellini

For the chicken:

• 1 lb boneless, skinless chicken thighs
• 1 tsp smoked paprika
• 1/4 tsp salt
• Black pepper, freshly cracked, to taste
• 2 tbsp olive oil

For the finishing sauce:

• 3 tbsp butter
• 5 garlic cloves, minced
• Fresh thyme, for topping

Step 1: Roast the Butternut Squash

• 3 cups butternut squash, cubed and peeled
• 1 tbsp olive oil
• salt and black pepper, to preference

Preheat your oven to 400°F (200°C).

Peel, seed, and cube the butternut squash if you haven’t already.

In a large bowl, toss the squash cubes with 1 tablespoon olive oil, salt, and black pepper to preference, making sure they’re evenly coated.

Spread the seasoned squash on a parchment paper-lined baking sheet in a single layer, being careful not to overcrowd.

Roast in the preheated oven on the middle rack for about 30 minutes, or until fork-tender and lightly caramelized.

Remove from the oven and set aside.

Step 2: Roast the Brussels Sprouts

• 12 oz Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• salt and black pepper, as needed

Meanwhile, trim the ends of the Brussels sprouts, remove any yellow leaves, and slice each sprout in half.

In a medium bowl, toss the halved sprouts with 2 tablespoons olive oil, salt, and black pepper as needed.

Spread them on a parchment paper-lined baking sheet in one layer without overcrowding.

Roast on the middle rack at 400°F (you can do this at the same time as the squash) for 20-30 minutes, until golden and crisp-tender.

Remove from the oven when done.

Step 3: Cook the Tortellini

• 9 oz cheese-filled tortellini

While the vegetables are roasting, bring a large pot of water to a boil.

Add the cheese-filled tortellini and cook according to the package instructions, usually about 3-5 minutes.

Drain the tortellini once it’s cooked and set aside.

I always stir the tortellini right after draining to prevent them from sticking together.

Step 4: Cook the Chicken

• 1 lb boneless, skinless chicken thighs
• 1 tsp smoked paprika
• 1/4 tsp salt
• black pepper, freshly cracked, to taste
• 2 tbsp olive oil

Slice the boneless, skinless chicken thighs into thin strips.

Season the strips generously with smoked paprika, 1/4 teaspoon salt, and freshly cracked black pepper to taste.

Heat a large cast-iron skillet over medium heat for about 3 minutes to ensure it’s properly preheated.

Add 2 tablespoons of olive oil, then arrange the chicken in a single layer without overcrowding—work in batches if necessary.

Cook the chicken over medium heat for 4 minutes without moving so it gets a good sear.

Flip the pieces, reduce the heat to low-medium, and cook another 5 minutes or until fully cooked through.

Transfer the cooked chicken to a plate.

Step 5: Make the Garlic Butter Sauce and Combine Chicken and Tortellini

• 3 tbsp butter
• 5 garlic cloves, minced
• cooked tortellini (from Step 3)
• cooked chicken (from Step 4)

In the now-empty skillet used for the chicken, add 3 tablespoons butter and minced garlic.

Cook over low-medium heat for 1-2 minutes, stirring frequently, until the garlic softens but doesn’t brown.

Add the drained, cooked tortellini from Step 3 and toss to thoroughly coat with the garlic butter.

Then, return the cooked chicken from Step 4 to the skillet and stir well so everything is evenly coated.

Remove the skillet from heat once everything is well-mixed.

For a more aromatic touch, I sometimes add a little of the fresh thyme at this stage to infuse flavor into the sauce.

Step 6: Assemble the Dish and Serve

• roasted butternut squash (from Step 1)
• roasted Brussels sprouts (from Step 2)
• chicken and tortellini mixture (from Step 5)
• fresh thyme, for topping
• salt and black pepper, as needed

Add the roasted butternut squash from Step 1 and roasted Brussels sprouts from Step 2 into the skillet with the chicken and tortellini mixture.

Gently toss everything together to combine, ensuring the vegetables remain intact.

If your skillet isn’t large enough, combine the ingredients in a large serving bowl.

Top with fresh thyme and season with additional salt and freshly ground black pepper to taste before serving.

I love how the fresh thyme brings all the flavors together right at the end.

Crispy Chicken with Roasted Vegetables

Delicious Crispy Chicken with Roasted Vegetables recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 2025 kcal

Ingredients

  

For the roasted vegetables:

• 3 cups butternut squash, cubed and peeled
• 1 tbsp olive oil
• salt and black pepper, to preference
• 12 oz Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• salt and black pepper, as needed

For the pasta:

• 9 oz cheese-filled tortellini

For the chicken:

• 1 lb boneless, skinless chicken thighs
• 1 tsp smoked paprika
• 1/4 tsp salt
• black pepper, freshly cracked, to taste
• 2 tbsp olive oil

For the finishing sauce:

• 3 tbsp butter
• 5 garlic cloves, minced
• fresh thyme, for topping

Instructions

 

• Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash if you haven't already. In a large bowl, toss the squash cubes with 1 tablespoon olive oil, salt, and black pepper to preference, making sure they're evenly coated. Spread the seasoned squash on a parchment paper-lined baking sheet in a single layer, being careful not to overcrowd. Roast in the preheated oven on the middle rack for about 30 minutes, or until fork-tender and lightly caramelized. Remove from the oven and set aside.
• Meanwhile, trim the ends of the Brussels sprouts, remove any yellow leaves, and slice each sprout in half. In a medium bowl, toss the halved sprouts with 2 tablespoons olive oil, salt, and black pepper as needed. Spread them on a parchment paper-lined baking sheet in one layer without overcrowding. Roast on the middle rack at 400°F (you can do this at the same time as the squash) for 20-30 minutes, until golden and crisp-tender. Remove from the oven when done.
• While the vegetables are roasting, bring a large pot of water to a boil. Add the cheese-filled tortellini and cook according to the package instructions, usually about 3-5 minutes. Drain the tortellini once it's cooked and set aside. I always stir the tortellini right after draining to prevent them from sticking together.
• Slice the boneless, skinless chicken thighs into thin strips. Season the strips generously with smoked paprika, 1/4 teaspoon salt, and freshly cracked black pepper to taste. Heat a large cast-iron skillet over medium heat for about 3 minutes to ensure it's properly preheated. Add 2 tablespoons of olive oil, then arrange the chicken in a single layer without overcrowding—work in batches if necessary. Cook the chicken over medium heat for 4 minutes without moving so it gets a good sear. Flip the pieces, reduce the heat to low-medium, and cook another 5 minutes or until fully cooked through. Transfer the cooked chicken to a plate.
• In the now-empty skillet used for the chicken, add 3 tablespoons butter and minced garlic. Cook over low-medium heat for 1-2 minutes, stirring frequently, until the garlic softens but doesn't brown. Add the drained, cooked tortellini from Step 3 and toss to thoroughly coat with the garlic butter. Then, return the cooked chicken from Step 4 to the skillet and stir well so everything is evenly coated. Remove the skillet from heat once everything is well-mixed. For a more aromatic touch, I sometimes add a little of the fresh thyme at this stage to infuse flavor into the sauce.
• Add the roasted butternut squash from Step 1 and roasted Brussels sprouts from Step 2 into the skillet with the chicken and tortellini mixture. Gently toss everything together to combine, ensuring the vegetables remain intact. If your skillet isn't large enough, combine the ingredients in a large serving bowl. Top with fresh thyme and season with additional salt and freshly ground black pepper to taste before serving. I love how the fresh thyme brings all the flavors together right at the end.