27 Flavorful Fall Roasted Chicken Recipes for Every Occasion

As the crisp air of fall settles in, nothing beats the comforting aroma of a roasted chicken wafting through your home.

Fall is all about hearty, cozy flavors—think sweet apples, earthy root vegetables, fragrant herbs, and warming spices.

Roasted chicken is a versatile canvas for these seasonal ingredients, offering a centerpiece that’s both satisfying and elegant.

Whether you’re cooking for a family dinner, a festive gathering, or just a cozy night in, these 27 fall roasted chicken recipes will inspire you to elevate your autumn meals.

From maple-glazed and cider-brined chickens to creations featuring figs, squash, cranberries, and chestnuts, there’s something here for every taste and occasion.

These recipes are designed to highlight the best of fall flavors, pairing tender, juicy chicken with fruits, vegetables, herbs, and spices that evoke the essence of the season.

They’re perfect for creating a memorable dinner that’s as delicious as it is visually stunning.

27 Flavorful Fall Roasted Chicken Recipes for Every Occasion

Fall is the perfect time to bring seasonal ingredients into your kitchen, and roasted chicken is the ideal canvas for experimenting with flavors that define the season.

With 27 fall roasted chicken recipes at your fingertips, you’ll find inspiration for everything from weeknight dinners to festive gatherings.

These dishes are hearty, comforting, and full of the warm, aromatic flavors that make autumn so special.

So, grab a roasting pan, pick your favorite seasonal ingredients, and let these recipes guide you to a cozy, flavor-packed fall dinner experience.

Maple Apple Roasted Chicken

This Maple Apple Roasted Chicken is the epitome of cozy fall flavors.

Juicy roasted chicken is infused with sweet maple syrup, tart apples, and aromatic herbs, creating a comforting dish perfect for chilly autumn evenings.

The natural sweetness of apples and maple complements the savory depth of roasted chicken beautifully.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 2 apples, cored and sliced
• 1 medium onion, quartered
• 3 garlic cloves, smashed
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp cinnamon
• Salt and freshly ground black pepper, to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rinse and pat the chicken dry, then rub it all over with olive oil, salt, and pepper.
3. In a small bowl, mix the maple syrup, thyme, rosemary, and cinnamon. Brush half of the mixture over the chicken.
4. Place the chicken in a roasting pan and arrange apple slices, onion, and garlic around it. Pour the remaining maple syrup mixture over the apples and onions.
5. Roast the chicken for 1 hour 30 minutes, basting every 30 minutes with pan juices. Add chicken broth halfway through roasting to keep the chicken moist.
6. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C).
7. Remove the chicken from the oven, let it rest for 10–15 minutes, then carve and serve with the roasted apples and onions.

This Maple Apple Roasted Chicken is tender, juicy, and infused with the perfect blend of sweet and savory fall flavors.

It’s a show-stopping centerpiece for any autumn meal.

Sage and Butternut Squash Roasted Chicken

Sage and Butternut Squash Roasted Chicken brings the warm, earthy flavors of fall right to your table.

Roasting the chicken alongside cubed butternut squash and aromatic herbs creates a naturally flavorful and visually stunning dish.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried sage
• 2 cups butternut squash, peeled and cubed
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken dry and rub with olive oil, salt, pepper, paprika, and dried sage.
3. Toss butternut squash, red onion, and garlic with a little olive oil, salt, and pepper, then scatter around the chicken in a roasting pan.
4. Roast for about 1 hour 20 minutes, stirring the vegetables halfway through, until the chicken reaches 165°F (74°C) internally.
5. Pour chicken broth over the vegetables during the last 20 minutes to enhance their flavor and prevent drying.
6. Remove the chicken and vegetables from the oven, allow the chicken to rest for 10 minutes, then carve and serve with the roasted squash and onions.

This Sage and Butternut Squash Roasted Chicken perfectly captures the essence of fall with its earthy, herbaceous aroma and tender, succulent meat.

A comforting, wholesome dish for any autumn dinner.

Cranberry Orange Glazed Roasted Chicken

Cranberry Orange Glazed Roasted Chicken combines the tartness of cranberries with the brightness of orange for a flavorful twist on a classic roast.

This dish is slightly sweet, tangy, and utterly aromatic, making it ideal for fall gatherings or holiday meals.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tsp orange zest
• 1 tsp dried thyme
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry and rub with olive oil, salt, and pepper.
3. In a small saucepan, combine cranberries, orange juice, honey, orange zest, thyme, and garlic. Simmer over medium heat for 10 minutes until cranberries start to burst, then strain to make a smooth glaze.
4. Brush half of the glaze over the chicken, place it in a roasting pan, and roast for 1 hour 30 minutes, basting every 20 minutes with remaining glaze and pan juices.
5. Add chicken broth to the pan halfway through roasting to keep the meat juicy.
6. Check the internal temperature of the chicken (165°F / 74°C). Remove from oven and let rest 10–15 minutes before carving. Serve with the remaining cranberry-orange glaze drizzled on top.

Cranberry Orange Glazed Roasted Chicken offers a vibrant and festive flavor profile that celebrates the season.

Its juicy meat and tangy-sweet glaze make it a memorable fall centerpiece.

Roasted Chicken with Caramelized Pears and Onions

This Roasted Chicken with Caramelized Pears and Onions combines savory and sweet in a delicate balance.

The natural sugars of the pears and onions caramelize in the oven, creating a rich, golden glaze that pairs perfectly with tender, juicy roasted chicken.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 ripe pears, cored and sliced
• 1 large onion, sliced
• 2 tbsp brown sugar
• 1 tsp dried thyme
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry, then rub with olive oil, salt, and pepper.
3. In a bowl, toss pear and onion slices with brown sugar, thyme, and garlic. Arrange around the chicken in a roasting pan.
4. Roast for 1 hour 30 minutes, basting the chicken with pan juices every 20 minutes. Add chicken broth halfway through cooking to maintain moisture.
5. Check for doneness; the internal temperature should reach 165°F (74°C). Let the chicken rest 10–15 minutes before carving.
6. Serve the chicken with caramelized pears and onions spooned over the top.

The Roasted Chicken with Caramelized Pears and Onions is a comforting and elegant dish that highlights the sweet flavors of fall while keeping the chicken juicy and flavorful.

Pumpkin Spice Roasted Chicken

Pumpkin Spice Roasted Chicken brings a warm and aromatic twist to classic roasted chicken.

The subtle blend of cinnamon, nutmeg, and allspice complements the savory meat, creating a unique fall-inspired dish.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 garlic cloves, minced
• 1 small pumpkin or butternut squash, cubed
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry and rub with olive oil, salt, pepper, and pumpkin spice blend.
3. Toss pumpkin cubes with a little olive oil and place around the chicken in a roasting pan.
4. Roast for 1 hour 20–30 minutes, adding chicken broth halfway through roasting to keep the chicken moist.
5. Check for doneness; the internal temperature should be 165°F (74°C). Remove chicken from oven, let it rest 10 minutes, then carve and serve with roasted pumpkin cubes.

Pumpkin Spice Roasted Chicken offers a cozy, aromatic flavor perfect for fall dinners.

The warm spices infuse the chicken with a subtle sweetness, creating a comforting and memorable meal.

Roasted Chicken with Root Vegetables and Balsamic Glaze

This Roasted Chicken with Root Vegetables and Balsamic Glaze is earthy, savory, and slightly tangy.

Carrots, parsnips, and potatoes roast alongside the chicken, absorbing the rich flavors of a balsamic glaze for a hearty, autumnal meal.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 small potatoes, quartered
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp dried rosemary
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry and rub with olive oil, salt, pepper, and rosemary.
3. Toss root vegetables with olive oil, salt, and pepper and arrange around the chicken in a roasting pan.
4. Mix balsamic vinegar, honey, and garlic in a small bowl. Brush half over the chicken and vegetables before roasting.
5. Roast for 1 hour 20 minutes, basting with remaining balsamic mixture and pan juices every 20 minutes. Add chicken broth halfway through cooking.
6. Check for doneness (165°F / 74°C), let chicken rest 10–15 minutes, then carve and serve with roasted root vegetables.

Roasted Chicken with Root Vegetables and Balsamic Glaze is a hearty, flavorful dish perfect for a cozy fall dinner.

The balsamic glaze enhances the natural sweetness of the vegetables while keeping the chicken tender and juicy.

Cider-Brined Roasted Chicken

Cider-Brined Roasted Chicken uses a simple apple cider brine to infuse the meat with moisture and subtle sweetness.

Roasting the chicken with onions and garlic brings out a rich, fall-inspired flavor perfect for family dinners.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 cups apple cider
• 1/4 cup salt
• 2 tbsp brown sugar
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine apple cider, salt, and brown sugar. Submerge the chicken in the brine and refrigerate for 4–6 hours.
2. Preheat oven to 375°F (190°C).
3. Remove chicken from brine, pat dry, and rub with olive oil, thyme, salt, and pepper.
4. Place onion and garlic in the roasting pan and set the chicken on top.
5. Roast for 1 hour 30 minutes, basting occasionally with pan juices.
6. Ensure the internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

Cider-Brined Roasted Chicken is juicy, flavorful, and perfectly infused with the sweet and tangy notes of apple cider—ideal for a cozy autumn meal.

Spiced Pecan Crusted Roasted Chicken

This Spiced Pecan Crusted Roasted Chicken features a crunchy nut coating with a hint of fall spices, creating a textural contrast to tender, juicy meat.

The pecans bring warmth and richness, making it an elegant seasonal dish.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 1 cup pecans, finely chopped
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• 2 garlic cloves, minced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with olive oil, garlic, salt, and pepper.
3. Mix pecans, paprika, cinnamon, and nutmeg in a bowl. Press mixture onto the chicken evenly.
4. Roast for 1 hour 30 minutes, basting occasionally.
5. Ensure the internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

The Spiced Pecan Crusted Roasted Chicken offers a rich, crunchy, and aromatic experience, perfect for fall dinners or special gatherings.

Roasted Chicken with Figs and Balsamic

Roasted Chicken with Figs and Balsamic combines sweet, earthy figs with tangy balsamic glaze.

The combination creates a savory-sweet balance that is rich, comforting, and perfect for autumn.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 8 fresh figs, halved
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp rosemary
• 3 garlic cloves, minced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, salt, pepper, and rosemary.
3. Arrange figs around the chicken in a roasting pan.
4. Mix balsamic vinegar, honey, and garlic; brush over chicken and figs.
5. Roast for 1 hour 30 minutes, basting halfway through.
6. Check internal temperature (165°F / 74°C). Let rest 10 minutes before serving.

The sweet figs and tangy balsamic glaze elevate the roasted chicken into a sophisticated, seasonal dish ideal for fall entertaining.

Herb and Garlic Roasted Chicken with Sweet Potatoes

Herb and Garlic Roasted Chicken with Sweet Potatoes is a comforting, fall-inspired dish.

Sweet potatoes roast alongside aromatic herbs, creating a rich, hearty meal that’s both simple and flavorful.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 4 garlic cloves, minced
• 2 large sweet potatoes, cubed
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry, rub with olive oil, garlic, herbs, salt, and pepper.
3. Toss sweet potatoes with olive oil, salt, and pepper; place around chicken in roasting pan.
4. Roast for 1 hour 20–30 minutes, basting with pan juices and adding chicken broth halfway through.
5. Ensure chicken reaches 165°F (74°C). Let rest 10 minutes before carving.

Herb and Garlic Roasted Chicken with Sweet Potatoes delivers a warm, comforting flavor perfect for autumn, with tender meat and perfectly roasted vegetables.

Roasted Chicken with Cranberry-Apple Compote

This Roasted Chicken with Cranberry-Apple Compote features a bright, tangy-sweet sauce that complements the savory chicken.

Perfect for fall, this dish balances fruit and herbs for a festive, colorful meal.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup fresh cranberries
• 1 apple, peeled and diced
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tsp thyme
• 3 garlic cloves, minced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, salt, and pepper.
3. Roast chicken for 1 hour 30 minutes, basting occasionally.
4. In a saucepan, combine cranberries, apple, orange juice, honey, thyme, and garlic. Simmer for 10 minutes until thickened.
5. Serve chicken with warm cranberry-apple compote on the side.

Roasted Chicken with Cranberry-Apple Compote delivers a sweet-tart flavor profile perfect for fall.

The vibrant compote enhances the savory roasted chicken, making it a festive autumn dinner.

Roasted Chicken with Mushroom and Thyme

Roasted Chicken with Mushroom and Thyme is earthy, hearty, and aromatic.

The mushrooms absorb the chicken’s natural juices, creating a rich, flavorful dish ideal for cozy fall dinners.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 2 tsp dried thyme
• 4 garlic cloves, minced
• 2 cups cremini or button mushrooms, halved
• 1 onion, quartered
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, garlic, thyme, salt, and pepper.
3. Place mushrooms and onion around chicken in roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally and adding chicken broth halfway through.
5. Ensure chicken reaches 165°F (74°C). Let rest 10 minutes before carving.

Roasted Chicken with Mushroom and Thyme is earthy and flavorful, highlighting the natural tastes of fall.

The tender chicken pairs perfectly with juicy, savory mushrooms for a hearty meal.

Roasted Chicken with Honey Roasted Carrots and Shallots

This Roasted Chicken with Honey Roasted Carrots and Shallots offers a naturally sweet and savory combination.

The honey caramelizes the vegetables while keeping the chicken moist and flavorful, creating a comforting fall dish.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme
• 4 garlic cloves, minced
• 4 carrots, peeled and cut into sticks
• 6 shallots, peeled and halved
• 2 tbsp honey
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry and rub with olive oil, garlic, thyme, salt, and pepper.
3. Toss carrots and shallots with a little olive oil and honey; place around chicken in roasting pan.
4. Roast for 1 hour 20–30 minutes, basting occasionally with pan juices and adding chicken broth halfway through.
5. Ensure chicken reaches 165°F (74°C). Let rest 10 minutes before carving.

Honey Roasted Carrots and Shallots complement the tender chicken perfectly, giving this dish a sweet-savory balance that epitomizes fall flavors.

Roasted Chicken with Apple-Cranberry Glaze

This dish combines sweet apples and tart cranberries in a glaze that enhances roasted chicken.

Aromatic herbs and a slightly tangy glaze make this dish festive and perfect for autumn gatherings.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp rosemary
• 2 apples, diced
• 1 cup cranberries
• 1/4 cup apple cider
• 2 tbsp honey
• 3 garlic cloves, minced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with olive oil, salt, pepper, and rosemary.
3. In a saucepan, combine apples, cranberries, apple cider, honey, and garlic. Simmer 10 minutes until thickened; set aside.
4. Roast chicken for 1 hour 30 minutes, basting occasionally.
5. Brush glaze over chicken during the last 20 minutes of roasting.
6. Check internal temperature (165°F / 74°C), let rest 10 minutes, then serve with remaining glaze.

Apple-Cranberry Glazed Chicken is sweet, tangy, and aromatic, creating a festive centerpiece with vibrant fall flavors.

Roasted Chicken with Sage and Roasted Garlic

This Roasted Chicken with Sage and Roasted Garlic is earthy, aromatic, and full of warm fall flavors.

Roasting garlic along with the chicken adds sweetness and depth to the dish.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp dried sage
• 6 garlic cloves, whole
• 1 onion, quartered
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, salt, pepper, and sage.
3. Place garlic and onion around the chicken in a roasting pan.
4. Roast for 1 hour 30 minutes, adding chicken broth halfway through to keep meat moist.
5. Check internal temperature (165°F / 74°C), let rest 10 minutes, then carve.

Sage and Roasted Garlic enhance the roasted chicken with earthy, aromatic notes, making it a perfect, cozy fall dish.

Roasted Chicken with Pears, Walnuts, and Thyme

Roasted Chicken with Pears, Walnuts, and Thyme combines the sweet, nutty flavors of fall with tender chicken.

Pears soften and release juice, while walnuts add a satisfying crunch.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 pears, sliced
• 1/2 cup walnuts, chopped
• 1 tsp dried thyme
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, salt, pepper, thyme, and garlic.
3. Arrange pears and walnuts around chicken in a roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally and adding chicken broth halfway through.
5. Ensure internal temperature reaches 165°F (74°C), let rest 10 minutes, then carve.

This dish combines sweet, nutty, and savory flavors for a sophisticated fall roasted chicken experience.

Roasted Chicken with Root Vegetable Medley

A hearty and rustic dish, Roasted Chicken with Root Vegetable Medley uses carrots, parsnips, turnips, and potatoes to complement tender roasted chicken with earthy flavors.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp rosemary
• 1 tsp thyme
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 small potatoes, quartered
• 1 turnip, peeled and cubed
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry, rub with olive oil, salt, pepper, rosemary, and thyme.
3. Toss vegetables with olive oil, salt, and pepper; place around chicken in roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally and adding chicken broth halfway through.
5. Ensure chicken reaches 165°F (74°C), let rest 10 minutes, then carve.

Root Vegetable Medley brings earthy flavors and hearty texture to roasted chicken, making this a filling and flavorful autumn meal.

Roasted Chicken with Fig, Prosciutto, and Rosemary

This Roasted Chicken with Fig, Prosciutto, and Rosemary is sweet, savory, and aromatic.

Figs caramelize, prosciutto adds a salty richness, and rosemary brings a classic fall aroma.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 6 fresh figs, halved
• 4 slices prosciutto, chopped
• 1 tsp dried rosemary
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, garlic, rosemary, salt, and pepper.
3. Arrange figs and prosciutto around the chicken in a roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally with pan juices and adding chicken broth halfway through.
5. Check internal temperature (165°F / 74°C), let rest 10 minutes, then carve.

Fig, Prosciutto, and Rosemary create a flavorful, elegant fall roasted chicken dish perfect for special dinners or seasonal gatherings.

Roasted Chicken with Maple-Bourbon Glaze

This Roasted Chicken with Maple-Bourbon Glaze delivers a sweet, smoky flavor perfect for fall.

The maple syrup caramelizes during roasting while the bourbon adds a subtle warmth that complements the chicken.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup maple syrup
• 2 tbsp bourbon
• 1 tsp smoked paprika
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, salt, pepper, smoked paprika, and garlic.
3. Mix maple syrup and bourbon, then brush half over the chicken.
4. Roast for 1 hour 30 minutes, basting with remaining glaze and pan juices every 20 minutes. Add chicken broth halfway through to keep meat moist.
5. Ensure chicken reaches 165°F (74°C). Let rest 10 minutes before carving.

Maple-Bourbon Glazed Chicken is tender, juicy, and full of sweet-smoky autumn flavors, perfect for a seasonal dinner centerpiece.

Roasted Chicken with Pumpkin and Sage

This dish pairs roasted chicken with tender pumpkin and aromatic sage, delivering earthy, comforting fall flavors.

Roasting pumpkin alongside the chicken infuses it with rich, savory juices.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried sage
• 3 garlic cloves, minced
• 2 cups pumpkin, peeled and cubed
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry, rub with olive oil, garlic, sage, salt, and pepper.
3. Toss pumpkin cubes with a little olive oil, salt, and pepper; arrange around chicken in roasting pan.
4. Roast for 1 hour 20–30 minutes, basting occasionally with pan juices and adding chicken broth halfway through.
5. Ensure internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

Roasted Chicken with Pumpkin and Sage is a cozy, earthy dish that highlights the flavors of fall with tender chicken and sweet pumpkin.

Roasted Chicken with Apple, Fennel, and Thyme

Roasted Chicken with Apple, Fennel, and Thyme combines sweet apples, anise-like fennel, and aromatic thyme for a flavorful, seasonal dish.

The natural sweetness of apples balances the savory chicken perfectly.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme
• 2 apples, sliced
• 1 fennel bulb, sliced
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, garlic, thyme, salt, and pepper.
3. Arrange apples and fennel around chicken in roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally and adding chicken broth halfway through.
5. Check for doneness (165°F / 74°C) and let rest 10 minutes before carving.

Apple and Fennel enhance roasted chicken with a sweet, aromatic, and earthy flavor perfect for autumn dinners.

Roasted Chicken with Chestnuts and Rosemary

This Roasted Chicken with Chestnuts and Rosemary is rich, nutty, and fragrant.

Chestnuts roast alongside the chicken, absorbing the savory juices and adding a seasonal autumn touch.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 2 tsp dried rosemary
• 3 garlic cloves, minced
• 1 cup peeled chestnuts
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, garlic, rosemary, salt, and pepper.
3. Arrange chestnuts around the chicken in roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally and adding chicken broth halfway through.
5. Ensure chicken reaches 165°F (74°C). Let rest 10 minutes before carving.

Chestnuts and rosemary create a warm, nutty, and aromatic complement to roasted chicken, perfect for fall feasts.

Roasted Chicken with Pomegranate and Thyme

Roasted Chicken with Pomegranate and Thyme offers a vibrant, slightly tart flavor.

The pomegranate seeds and juice create a tangy glaze that balances the savory roasted chicken.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1/2 cup pomegranate juice
• 1/2 cup fresh pomegranate seeds
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, garlic, thyme, salt, and pepper.
3. Mix pomegranate juice and half of the seeds; brush over chicken.
4. Roast for 1 hour 30 minutes, basting occasionally and adding chicken broth halfway through.
5. Check for doneness (165°F / 74°C). Garnish with remaining pomegranate seeds before serving.

Pomegranate adds a tangy, sweet pop to roasted chicken, creating a festive and colorful autumn dish.

Roasted Chicken with Sweet Potato and Apple Cider

This Roasted Chicken with Sweet Potato and Apple Cider combines tender, juicy chicken with sweet potatoes and the subtle tartness of apple cider for a quintessential fall meal.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 2 tsp dried sage
• 3 garlic cloves, minced
• 2 cups sweet potato, cubed
• 1/2 cup apple cider
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry, rub with olive oil, garlic, sage, salt, and pepper.
3. Toss sweet potatoes with olive oil, salt, and pepper; arrange around chicken in roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally with apple cider and chicken broth.
5. Ensure chicken reaches 165°F (74°C). Let rest 10 minutes before carving.

Sweet potato and apple cider enhance roasted chicken with a naturally sweet, earthy, and aromatic fall flavor perfect for cozy dinners.

Roasted Chicken with Fig and Balsamic Reduction

Roasted Chicken with Fig and Balsamic Reduction offers a perfect balance of sweet and tangy.

Fresh figs caramelize in the oven, while the balsamic reduction enhances the savory chicken with a rich, flavorful glaze.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 6 fresh figs, halved
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with olive oil, garlic, thyme, salt, and pepper.
3. Arrange fig halves around the chicken in a roasting pan.
4. Mix balsamic vinegar and honey; brush half over the chicken.
5. Roast for 1 hour 30 minutes, basting occasionally with remaining glaze and pan juices. Add chicken broth halfway through to keep the meat moist.
6. Check for doneness (165°F / 74°C). Let rest 10 minutes before carving.

This dish is a luxurious autumn meal, with tender roasted chicken enhanced by the sweet, tangy notes of figs and balsamic reduction.

Roasted Chicken with Pumpkin, Sage, and Garlic

Roasted Chicken with Pumpkin, Sage, and Garlic is an earthy and aromatic dish that perfectly captures fall flavors.

Roasting pumpkin alongside the chicken allows it to absorb savory juices, creating a comforting seasonal dinner.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 2 tsp dried sage
• 4 garlic cloves, minced
• 2 cups pumpkin, cubed
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat chicken dry, rub with olive oil, garlic, sage, salt, and pepper.
3. Toss pumpkin cubes with olive oil, salt, and pepper; arrange around chicken in roasting pan.
4. Roast for 1 hour 20–30 minutes, basting occasionally and adding chicken broth halfway through.
5. Ensure internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

The combination of pumpkin, sage, and garlic makes this roasted chicken earthy, aromatic, and ideal for cozy fall dinners.

Roasted Chicken with Pear, Walnut, and Thyme

Roasted Chicken with Pear, Walnut, and Thyme offers a sweet, nutty, and aromatic combination.

Pears release their juices while roasting, and walnuts add texture and richness, creating a perfect fall meal.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 2 ripe pears, sliced
• 1/2 cup chopped walnuts
• 1 tsp dried thyme
• 3 garlic cloves, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry, rub with olive oil, garlic, thyme, salt, and pepper.
3. Arrange pears and walnuts around chicken in roasting pan.
4. Roast for 1 hour 30 minutes, basting occasionally and adding chicken broth halfway through.
5. Ensure internal temperature reaches 165°F (74°C). Let rest 10 minutes before carving.

This dish is a flavorful and elegant fall roasted chicken, with tender meat complemented by sweet pears and crunchy walnuts.