Autumn Roasted Chicken with Brussels Sprouts and Sweet Potatoes
A comforting weeknight roasted chicken dish featuring seasonal Brussels sprouts and sweet potatoes, seasoned with rosemary and garlic. This classic recipe is simple to prepare, using familiar roasting techniques that bring out the natural flavors of the ingredients.
Overview
This autumn-inspired roasted chicken dish combines tender, juicy chicken with caramelized Brussels sprouts and sweet potatoes, all infused with aromatic rosemary and garlic. It's an easy, hearty meal perfect for cozy weeknights or casual gatherings, showcasing the best flavors of the season.
Why you’ll love it
- One-pan roasting makes clean-up quick and easy.
- Seasonal vegetables provide natural sweetness and earthy flavor.
- Simple ingredients with minimal prep deliver maximum comfort.
- Balanced nutrition with protein, fiber, and vitamins.
Ingredient notes
- Whole chicken: Use a fresh or fully thawed whole chicken around 1.5 kg (3.3 lb) for even cooking.
- Brussels sprouts: Trim and halve for faster roasting and better caramelization.
- Sweet potatoes: Peel and cut into roughly 3 cm (1¼ inch) chunks to match roast time with vegetables.
- Fresh rosemary: Adds piney, fragrant notes that pair beautifully with roasted chicken.
- Garlic: Whole cloves roast to mellow sweetness, enhancing the overall flavor.
Step-by-step
- Preheat the oven: Set the oven to 200°C (390°F). Position a rack in the center.
- Prepare the chicken: Pat the chicken dry with paper towels. Season the cavity with salt and pepper, then stuff with a few rosemary sprigs and some garlic cloves.
- Season the exterior: Rub the chicken skin with olive oil, salt, pepper, minced garlic, and chopped rosemary.
- Arrange vegetables: Toss the halved Brussels sprouts and sweet potato chunks with olive oil, salt, pepper, and additional rosemary. Spread evenly in a large roasting pan or cast iron skillet.
- Roast: Place the chicken breast-side up on top of the vegetables. Roast uncovered for approximately 1 hour 15 minutes, or until the internal temperature reaches 75°C (165°F) when measured at the thickest part of the thigh without touching bone.
- Rest the chicken: Remove from the oven and tent loosely with foil. Let rest for 10-15 minutes before carving to redistribute juices.
- Serve: Carve the chicken and serve alongside the roasted Brussels sprouts and sweet potatoes.
Serving & storage
Serve this dish warm with a side of crusty bread or a fresh green salad to complete the meal. Leftovers can be cooled to room temperature within 2 hours and stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions and thaw safely in the refrigerator before reheating to 74°C (165°F) internal temperature to ensure food safety.
Advert
Chef tips
- Use a meat thermometer to ensure safe cooking temperature and avoid overcooking.
- Allow the chicken to rest after roasting to keep it juicy and tender.
- Trim Brussels sprouts properly to remove any tough outer leaves for the best texture.
- If sweet potatoes brown too quickly, cover loosely with foil partway through roasting.
Ingredients
- 1 whole (1.5 kg / 3.3 lb)chicken
- 300 g (10.5 oz)Brussels sprouts, trimmed and halved
- 400 g (14 oz)sweet potatoes, peeled and cut into 3 cm chunks
- 3 tbspolive oil, divided
- 4 clovesgarlic, minced
- 8 clovesgarlic, whole
- 2 tbspfresh rosemary, chopped, plus extra sprigs
- to tastesalt and freshly ground black pepper
Equipment
- Roasting pan or large cast iron skillet
- Meat thermometer
- Kitchen twine (optional)
- Oven
- Knife and cutting board
Nutrition per serving
- Calories550
- Protein45 g
- Carbs30 g
- Fat25 g
Step-by-step
Step 1
Preheat the oven: Set the oven to 200°C (390°F). Position a rack in the center.
Step 2
Prepare the chicken: Pat the chicken dry with paper towels. Season the cavity with salt and pepper, then stuff with a few rosemary sprigs and some garlic cloves.
Step 3
Season the exterior: Rub the chicken skin with 2 tbsp olive oil, salt, pepper, minced garlic, and chopped rosemary.
Step 4
Arrange vegetables: Toss the halved Brussels sprouts and sweet potato chunks with 1 tbsp olive oil, salt, pepper, and additional rosemary. Spread evenly in a large roasting pan or cast iron skillet.
Step 5
Roast: Place the chicken breast-side up on top of the vegetables. Roast uncovered for approximately 1 hour 15 minutes, or until the internal temperature reaches 75°C (165°F) at the thickest part of the thigh without touching bone.
Step 6
Rest the chicken: Remove from the oven and tent loosely with foil. Let rest for 10-15 minutes before carving to redistribute juices.
Step 7
Serve: Carve the chicken and serve alongside the roasted Brussels sprouts and sweet potatoes.
Tags
Related recipes
Honey-Mustard Glazed Pork Chops with Roasted Autumn Vegetables
Juicy pork chops glazed with a classic honey-mustard sauce, served alongside a medley of oven-roasted seasonal root vegetables like carrots, parsnips, and sweet potatoes. A comforting, straightforward dish perfect for a weeknight meal in the fall.
Autumn Harvest Chicken Skillet
A comforting skillet meal featuring tender chicken thighs cooked with seasonal butternut squash, Brussels sprouts, and sage, creating a warm and hearty autumn dish. Perfect for weeknight dinners, this recipe uses simple pan-searing and roasting techniques to highlight classic fall flavors.
Roasted Autumn Vegetable and Herb-Crusted Chicken Thighs
Juicy chicken thighs roasted to perfection with a crunchy herb crust, served alongside a medley of seasonal root vegetables. This comforting dish highlights the natural sweetness of fall produce and is perfect for a weeknight dinner.