50+ Delicious Whole Chicken Recipes to Celebrate Fall

As the leaves begin to turn and the air grows crisp, it’s the perfect time to embrace the comforting flavors of fall with hearty meals.

Whole chicken recipes are an ideal choice for the season, offering warmth and nourishment to gather family and friends around the dinner table.

Whether you’re looking for roasted, grilled, or slow-cooked options, these recipes highlight the best seasonal ingredients—think savory herbs, vibrant root vegetables, and delicious fruit glazes.

From savory garlic and herb roasted chicken to sweet and tangy cranberry orange chicken, you’ll find over 50 mouthwatering recipes to inspire your fall cooking.

Perfect for cozy family dinners, holiday gatherings, or casual get-togethers, these whole chicken recipes will fill your home with the delightful aromas of autumn and create unforgettable meals.

50+ Delicious Whole Chicken Recipes to Celebrate Fall

With over 50 fall whole chicken recipes at your fingertips, you’ll never run out of ideas for delicious and hearty meals.

These recipes not only highlight the rich and diverse flavors of the season but also provide an opportunity to create lasting memories with your loved ones.

Whether you choose to roast, grill, or slow-cook your chicken, the versatility of these recipes ensures that you can cater to any palate or occasion.

As you embrace the warmth of autumn, let these comforting dishes bring a sense of togetherness and joy to your table.

So, gather your ingredients, roll up your sleeves, and start cooking up some fall favorites that will surely delight everyone at your dinner table!

Herb-Roasted Whole Chicken with Root Vegetables

This herb-roasted whole chicken is perfect for a cozy fall dinner. Infused with aromatic herbs and served alongside colorful root vegetables, it creates a hearty and satisfying meal that’s both rustic and elegant. The crispy skin and tender meat, combined with the natural sweetness of the roasted vegetables, make this dish a family favorite.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 4 cloves garlic, minced
• 4 medium carrots, chopped into large pieces
• 2 medium parsnips, chopped into large pieces
• 1 large onion, quartered
• 1 lemon, halved
• Fresh herbs (thyme and rosemary) for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix olive oil, salt, pepper, thyme, rosemary, and minced garlic. Rub this mixture all over the chicken, including under the skin for more flavor.
3. Place the chicken in a roasting pan and stuff the cavity with lemon halves and some additional fresh herbs.
4. Arrange the chopped root vegetables around the chicken, drizzling them with a little olive oil and seasoning with salt and pepper.
5. Roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.
6. Remove from the oven and let rest for 10-15 minutes before carving. Garnish with fresh herbs before serving.

The combination of herbs and citrus creates a flavorful, aromatic dish that fills your kitchen with a delightful aroma. Serving this herb-roasted chicken with the roasted root vegetables adds a touch of autumn to your table, making it a perfect centerpiece for family gatherings or special occasions.

Maple-Glazed Whole Chicken with Apples and Onions

This maple-glazed whole chicken is a celebration of fall flavors, featuring sweet maple syrup, tart apples, and caramelized onions. The glaze gives the chicken a beautiful golden hue and a slightly sticky finish, while the apples and onions create a deliciously sweet and savory side that complements the dish perfectly.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large apples, cored and quartered
• 1 large onion, sliced into rings
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
3. Place the chicken in a roasting pan and brush half of the maple mixture all over the chicken, making sure to cover it evenly.
4. Scatter the quartered apples and onion rings around the chicken in the roasting pan.
5. Roast in the oven for about 1 hour and 20 minutes, basting the chicken with the remaining maple mixture every 20 minutes. Ensure the internal temperature of the chicken reaches 165°F (75°C).
6. Once done, let the chicken rest for 10-15 minutes before carving. Garnish with fresh thyme.

This dish beautifully marries the sweetness of maple and apples with the savory flavors of roasted chicken, creating a stunning and delicious meal. It’s a wonderful option for Thanksgiving or any fall gathering, evoking the warmth of the season and leaving your guests wanting more.

Spiced Whole Chicken with Cranberry Glaze

Embrace the fall spirit with this spiced whole chicken glazed with a tart cranberry sauce. The combination of warming spices and the bright acidity of cranberries makes this dish festive and flavorful. Perfect for holiday gatherings or a cozy family dinner, this recipe is sure to impress with its vibrant color and rich flavors.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a saucepan over medium heat, combine cranberries, orange juice, honey, cinnamon, nutmeg, and allspice. Cook until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and set aside.
3. Rub the chicken with olive oil, salt, and pepper. Place it in a roasting pan.
4. Brush half of the cranberry glaze over the chicken, reserving the other half for later.
5. Roast the chicken for about 1 hour and 15 minutes, basting with the glaze every 20 minutes, until the internal temperature reaches 165°F (75°C).
6. Remove from the oven and let rest for 10-15 minutes before carving. Drizzle the remaining cranberry glaze over the chicken before serving and garnish with fresh parsley.

This spiced chicken with cranberry glaze encapsulates the essence of fall and is perfect for gatherings. The contrast of the sweet and tart glaze against the savory chicken creates an unforgettable flavor profile. Your guests will be enchanted by its festive appearance and delightful taste, making it an ideal addition to your autumn menu.

Cider-Braised Whole Chicken with Carrots and Celery

This cider-braised whole chicken is a comforting and flavorful dish, perfect for fall evenings. The chicken simmers in a mixture of apple cider, herbs, and aromatic vegetables, resulting in tender meat and a rich, savory sauce. It’s a wonderful way to highlight the seasonal bounty of fresh produce while warming up your home.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 cups apple cider
• 1 onion, chopped
• 4 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper, then brown it on all sides in the Dutch oven. Remove the chicken and set aside.
3. In the same pot, add chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
4. Return the chicken to the pot and pour the apple cider over it. Sprinkle with thyme and rosemary.
5. Cover and braise in the oven for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Remove the chicken and let it rest for 10-15 minutes before carving. Serve with the braised vegetables and sauce, garnished with fresh parsley.

This cider-braised chicken is the epitome of fall comfort food. The combination of sweet apple cider and aromatic herbs creates a deliciously rich sauce, making every bite a warm embrace. Serve it with crusty bread or fluffy mashed potatoes to soak up the flavorful sauce, and you have a meal that’s perfect for family gatherings or cozy evenings at home.

Pumpkin-Spiced Whole Chicken with Sage Butter

Celebrate the flavors of autumn with this pumpkin-spiced whole chicken, featuring a fragrant sage butter that infuses the meat with a delightful blend of spices. The sweet and earthy pumpkin puree gives the chicken a beautiful color and enhances the overall flavor, making it a festive centerpiece for your fall table.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together pumpkin puree, softened butter, chopped sage, cinnamon, nutmeg, salt, black pepper, and cayenne pepper until well combined.
3. Pat the chicken dry with paper towels and carefully loosen the skin over the breast and thighs. Rub half of the pumpkin-spice butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the chicken.
4. Place the chicken in a roasting pan and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C).
5. Allow the chicken to rest for 10-15 minutes before carving. Garnish with fresh sage leaves before serving.

This pumpkin-spiced chicken is a unique and flavorful take on a classic dish. The rich flavors of pumpkin and warm spices create a wonderful aroma that will fill your kitchen, making it a perfect choice for fall gatherings. Serve it with roasted potatoes or a fresh autumn salad to complete the meal, and watch as your guests enjoy every flavorful bite.

Lemon-Garlic Whole Chicken with Brussels Sprouts and Chestnuts

This lemon-garlic whole chicken, paired with Brussels sprouts and roasted chestnuts, is a delicious and elegant meal that captures the essence of fall. The zesty lemon and aromatic garlic brighten the dish, while the earthy Brussels sprouts and sweet chestnuts add wonderful texture and flavor, making it a standout option for any autumn feast.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 lemons (1 for juicing, 1 cut into wedges)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 pound Brussels sprouts, halved
• 1 cup roasted chestnuts, chopped
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, black pepper, and oregano.
3. Rub the mixture all over the chicken, including under the skin for maximum flavor. Place the lemon wedges inside the cavity of the chicken.
4. Arrange the halved Brussels sprouts and chopped chestnuts around the chicken in a roasting pan. Drizzle with a bit more olive oil and season with salt and pepper.
5. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh parsley before serving.

This lemon-garlic chicken is bursting with flavor and pairs beautifully with the roasted Brussels sprouts and chestnuts. The combination of bright citrus and savory garlic creates a refreshing contrast that makes this dish perfect for fall gatherings. Enjoy it with a side of crusty bread or a hearty grain salad for a complete meal that celebrates the season.

Herb and Apple Stuffed Whole Chicken

This herb and apple stuffed whole chicken is a delightful autumn dish that combines savory herbs with the natural sweetness of apples. The stuffing creates a flavorful center that infuses the chicken with moisture, making every bite juicy and satisfying. It’s an impressive meal for gatherings and a wonderful way to celebrate fall’s bounty.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 apples, cored and diced
• 1 cup stale bread cubes (or croutons)
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup dried cranberries (optional)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and celery until soft, about 5 minutes.
3. In a large bowl, combine the sautéed onion and celery with diced apples, stale bread cubes, cranberries, parsley, thyme, sage, salt, pepper, and chicken broth. Mix until well combined.
4. Stuff the chicken cavity with the apple stuffing mixture and tie the legs together with kitchen twine.
5. Place the stuffed chicken in a roasting pan and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C).
6. Remove from the oven and let rest for 10-15 minutes before carving. Serve with any remaining stuffing on the side.

This herb and apple stuffed chicken is the perfect centerpiece for your fall table. The combination of sweet apples, savory herbs, and toasty bread creates a harmonious stuffing that complements the juicy chicken beautifully. Pair it with roasted vegetables or a crisp salad for a complete and satisfying meal that captures the essence of the season.

Smoky Paprika and Garlic Whole Chicken

This smoky paprika and garlic whole chicken is a flavorful and comforting dish, ideal for chilly fall nights. The rich spices infuse the chicken with a warm, smoky flavor, while the garlic adds a delightful depth. Roasting the chicken with potatoes and onions creates a one-pan meal that is both simple and delicious.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 3 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 4 medium potatoes, cut into wedges
• 1 large onion, sliced
• Fresh rosemary for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, pepper, and oregano to create a spice rub.
3. Pat the chicken dry with paper towels and rub the spice mixture all over the chicken, making sure to coat it evenly.
4. Arrange the potato wedges and onion slices in a roasting pan and drizzle with a little olive oil. Season with salt and pepper.
5. Place the chicken on top of the potatoes and onions and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh rosemary before serving.

This smoky paprika and garlic chicken is a delightful combination of flavors that warm the soul. The crispy skin and tender meat pair wonderfully with the roasted potatoes and onions, making it a satisfying meal for any fall gathering. Serve it with a side of seasonal vegetables for a complete autumn feast that everyone will enjoy.

Balsamic Glazed Whole Chicken with Butternut Squash

This balsamic glazed whole chicken, accompanied by roasted butternut squash, is a vibrant and delicious dish that celebrates the flavors of fall. The sweet and tangy balsamic glaze creates a beautiful caramelization on the chicken, while the butternut squash adds a lovely sweetness and color to the plate.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 medium butternut squash, peeled and cubed
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, salt, pepper, and thyme to create the glaze.
3. Place the chicken in a roasting pan and brush half of the balsamic glaze all over the chicken.
4. Arrange the cubed butternut squash around the chicken in the roasting pan, drizzling with olive oil and seasoning with salt and pepper.
5. Roast for about 1 hour and 15 minutes, basting the chicken with the remaining glaze every 20 minutes, until the internal temperature reaches 165°F (75°C).
6. Remove from the oven and let the chicken rest for 10-15 minutes before carving. Garnish with fresh thyme before serving.

This balsamic glazed chicken with butternut squash is a perfect fall dish that combines rich flavors with beautiful colors. The sweet, tangy glaze enhances the chicken, while the roasted squash brings warmth and heartiness to the meal. Serve this dish with a side salad or warm bread for a comforting and festive dining experience that embraces the spirit of the season.

Maple-Mustard Glazed Whole Chicken with Root Vegetables

This maple-mustard glazed whole chicken is a delightful combination of sweet and savory flavors, perfect for autumn dining. The glaze caramelizes beautifully during roasting, infusing the chicken with a rich flavor. Paired with roasted root vegetables, this dish is a hearty meal that showcases the best of fall’s bounty.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 4 carrots, chopped
• 4 parsnips, chopped
• 1 medium onion, quartered

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, salt, pepper, thyme, and rosemary to create the glaze.
3. Pat the chicken dry with paper towels and place it in a roasting pan. Brush the chicken with half of the maple-mustard glaze.
4. In a separate bowl, toss the chopped carrots, parsnips, and onion with olive oil, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.
5. Roast the chicken for about 1 hour and 20 minutes, basting with the remaining glaze every 30 minutes, or until the internal temperature reaches 165°F (75°C).
6. Remove from the oven and let the chicken rest for 10-15 minutes before carving. Serve with the roasted root vegetables.

This maple-mustard glazed chicken is a celebration of fall flavors. The sweet and tangy glaze complements the savory meat, while the roasted root vegetables provide a hearty side that brings warmth and color to the table. Pair this dish with a simple green salad for a well-rounded autumn meal that your family will love.

Herbed Lemon and Fennel Roasted Chicken

This herbed lemon and fennel roasted chicken is a bright and fragrant dish that captures the essence of fall cooking. The combination of fresh herbs and the subtle anise flavor from fennel elevates the roasted chicken, making it a standout option for a cozy dinner. Serve with crusty bread to soak up the delicious juices.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 lemons (1 for zest and juice, 1 cut into wedges)
• 1 bulb of fennel, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, thyme, and rosemary to create a marinade.
3. Pat the chicken dry with paper towels and rub the marinade all over the chicken, making sure to coat it evenly.
4. Place the chopped fennel and lemon wedges inside the cavity of the chicken and arrange any remaining fennel around the chicken in a roasting pan.
5. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with the pan juices.
6. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh parsley before serving.

This herbed lemon and fennel roasted chicken brings a burst of flavor and freshness to your fall table. The aromatic herbs and citrus infuse the meat, while the fennel adds a unique touch that enhances the dish’s appeal. Pair it with roasted potatoes or a seasonal vegetable medley for a delightful and satisfying meal.

Garlic and Herb Butter Whole Chicken with Sweet Potatoes

This garlic and herb butter whole chicken is a sumptuous dish that is perfect for fall gatherings. The garlic herb butter creates a crispy, golden skin while keeping the meat incredibly moist. Sweet potatoes roasted alongside the chicken add a natural sweetness and vibrant color to your plate.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/2 cup unsalted butter, softened
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 3 medium sweet potatoes, peeled and cubed
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix softened butter, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika until well combined.
3. Pat the chicken dry with paper towels and gently loosen the skin over the breast and thighs. Rub half of the garlic herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the chicken.
4. In a roasting pan, toss the cubed sweet potatoes with olive oil, salt, and pepper. Place the chicken on top of the sweet potatoes.
5. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with pan juices.
6. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh thyme sprigs before serving.

This garlic and herb butter chicken with sweet potatoes is a comforting and flavorful fall dish that is sure to impress. The rich butter and garlic flavors permeate the chicken, creating a savory delight, while the sweet potatoes add a touch of sweetness that balances the meal. Serve with a side of green beans or a fresh salad for a complete autumn feast that will leave everyone satisfied.

Cranberry Orange Whole Chicken

This cranberry orange whole chicken is a festive dish that perfectly captures the flavors of fall. The sweet and tangy cranberry sauce pairs beautifully with the juicy chicken, while the orange adds a refreshing citrus note. This recipe is not only a delightful centerpiece for your holiday table but also a comforting meal for family gatherings.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1 cup fresh cranberries (or frozen)
• 1 orange, zested and juiced
• 1/4 cup honey
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 medium onion, quartered
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine cranberries, orange juice, honey, and a pinch of salt. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Set aside to cool.
3. Pat the chicken dry with paper towels and place it in a roasting pan. Rub the olive oil over the chicken and season with salt, pepper, rosemary, and thyme.
4. Stuff the cavity of the chicken with the quartered onion and half of the cranberry mixture. Spread the remaining cranberry sauce over the chicken.
5. Roast for about 1 hour and 20 minutes, basting occasionally, until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh parsley before serving.

This cranberry orange whole chicken is not only visually appealing but also bursting with flavor. The combination of tart cranberries and sweet orange makes this dish a delightful option for any fall celebration. Pair it with roasted vegetables or a wild rice pilaf for a complete and satisfying meal that your guests will love.

Garlic Herb Lemon Whole Chicken with Brussels Sprouts

This garlic herb lemon whole chicken with Brussels sprouts is a bright and flavorful dish that showcases the freshness of fall produce. The combination of garlic, herbs, and lemon creates a zesty marinade that infuses the chicken, while the Brussels sprouts add a deliciously earthy element to the meal.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb Brussels sprouts, halved
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper to create a marinade.
3. Pat the chicken dry with paper towels and rub the marinade all over the chicken, including under the skin where possible.
4. Arrange the halved Brussels sprouts in a roasting pan and drizzle with olive oil, salt, and pepper. Place the chicken on top of the Brussels sprouts.
5. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with the pan juices.
6. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh parsley before serving.

This garlic herb lemon chicken is a delightful way to embrace the fall season with fresh and vibrant flavors. The roasted Brussels sprouts become tender and caramelized, complementing the juicy chicken beautifully. Serve this dish with a side of creamy mashed potatoes or a simple salad for a well-rounded autumn dinner that is sure to impress.

Paprika and Herb Roasted Chicken with Pumpkin Risotto

This paprika and herb roasted chicken served with pumpkin risotto is a comforting dish that embodies the essence of fall. The roasted chicken is seasoned with aromatic spices, while the creamy pumpkin risotto adds a rich, indulgent side that pairs wonderfully with the savory chicken.

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 cup Arborio rice
• 1 can (15 oz) pumpkin puree
• 4 cups chicken broth
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper to create a spice rub.
3. Pat the chicken dry with paper towels and rub olive oil all over it. Coat the chicken with the spice mixture and sprinkle with fresh thyme and parsley.
4. Place the chicken in a roasting pan and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C).
5. While the chicken is roasting, prepare the pumpkin risotto. In a saucepan, heat the chicken broth and keep it warm over low heat.
6. In a separate pan, add a little olive oil and sauté the Arborio rice until it’s translucent. Gradually add the warm chicken broth, one ladle at a time, stirring frequently until absorbed. Stir in the pumpkin puree and Parmesan cheese, cooking until creamy.
7. Once the chicken is done, let it rest for 10-15 minutes before carving. Serve with the pumpkin risotto and garnish with fresh parsley.

This paprika and herb roasted chicken with pumpkin risotto is a luxurious fall meal that will impress your guests. The aromatic spices create a flavorful crust on the chicken, while the creamy risotto infused with pumpkin provides a comforting and rich side. This dish is perfect for cozy family dinners or special occasions, capturing the warmth and essence of the autumn season.

Note: More recipes are coming soon!