Autumn Chicken with Roasted Vegetables (Print Version)

# Ingredients:

→ Roasted Butternut Squash

01 - 3 cups butternut squash, peeled, seeded, cubed
02 - 1 tablespoon olive oil
03 - Salt and pepper to taste

→ Roasted Brussels Sprouts

04 - 340g (12 oz) Brussels sprouts, trimmed and halved
05 - 2 tablespoons olive oil
06 - Salt and pepper to taste

→ Chicken and Tortellini

07 - 255g (9 oz) cheese tortellini
08 - 450g (1 lb) boneless, skinless chicken thighs
09 - 1 teaspoon smoked paprika
10 - ¼ teaspoon salt
11 - Freshly ground black pepper to taste
12 - 2 tablespoons olive oil
13 - 3 tablespoons butter
14 - 5 cloves garlic, minced
15 - Fresh thyme sprigs

# Instructions:

01 - Preheat oven to 200°C (400°F). In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet without overcrowding.
02 - Roast squash on the middle rack for about 30 minutes until tender and caramelized. Remove from oven and set aside.
03 - Trim ends of Brussels sprouts and remove any yellow leaves. Slice all sprouts in half. Toss in a medium bowl with olive oil, salt, and pepper.
04 - Spread Brussels sprouts in a single layer on a parchment-lined baking sheet. Roast at 200°C (400°F) for 20-30 minutes until edges are crispy and centers are tender. You can roast them simultaneously with the squash.
05 - Bring a large pot of water to boil. Cook cheese tortellini according to package instructions. Drain and set aside.
06 - Slice chicken thighs into thin strips. 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 in a single layer and sear undisturbed for 4 minutes to develop a crust.
07 - Flip chicken pieces, reduce heat to low-medium, and continue cooking for about 5 minutes until fully cooked through. Transfer chicken to a plate.
08 - In the same skillet, add butter and minced garlic. Cook on low-medium heat for 1-2 minutes until garlic is fragrant and softened.
09 - Add cooked tortellini to the skillet, coating thoroughly in the garlic butter sauce. Return chicken to the skillet and stir to coat with sauce. Remove from heat.
10 - Add roasted butternut squash and Brussels sprouts to the skillet with the chicken and tortellini. Gently toss to combine. Garnish with fresh thyme and season with additional salt and freshly ground black pepper to taste.

# Notes:

01 - For best results, use a large cast-iron skillet to develop proper searing on the chicken.
02 - Components can be roasted and prepared separately and combined just before serving if preferred.

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