15 Easy Fall Roast Chicken Recipes You’ll Love

Fall is the perfect season for comforting, hearty meals that fill the kitchen with warmth and aroma.

There’s nothing quite like a perfectly roasted chicken, infused with seasonal flavors and paired with fall vegetables or fruits.

From sweet apples and maple syrup to earthy mushrooms and sage, the combinations are endless.

Whether you’re cooking for a family dinner, holiday gathering, or a cozy weeknight meal, these 15 fall roast chicken recipes bring autumn straight to your table.

Each recipe is carefully crafted to highlight the flavors of the season while keeping the chicken juicy, tender, and full of flavor.

15 Easy Fall Roast Chicken Recipes You’ll Love

These 15 fall roast chicken recipes are your ultimate guide to seasonal comfort food.

They combine sweet, savory, tangy, and earthy flavors that celebrate the best of autumn.

From cranberry-orange to garlic-mushroom or maple-pumpkin combinations, there’s a recipe for every taste and occasion.

Try one—or all—of these recipes to bring warmth, aroma, and seasonal delight to your kitchen this fall.

With these recipes, fall dinners have never been so easy, flavorful, and satisfying.

Maple Pumpkin Roast Chicken

This roast chicken highlights the rich, sweet flavor of maple syrup paired with tender, earthy pumpkin.

The skin turns golden and crisp while the meat stays juicy and flavorful.

Pumpkin chunks roasted alongside the chicken soak up all the aromatic juices.

A touch of cinnamon and nutmeg enhances the warm, comforting fall vibe.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 cup pumpkin puree
• 2 tbsp maple syrup
• 1 medium onion, quartered
• 3 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp salt
• ½ tsp black pepper
• 1 small butternut squash, cubed

Instructions:

• Preheat the oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, cinnamon, and nutmeg all over the chicken.
• Mix pumpkin puree and maple syrup, then spread half under the skin of the chicken.
• Stuff the cavity with onion quarters and garlic cloves.
• Place cubed butternut squash around the chicken in a roasting pan.
• Spread remaining pumpkin-maple mixture over the chicken’s surface.
• Roast uncovered for 1 hour and 30 minutes, basting every 20 minutes with pan juices.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The sweet maple and pumpkin glaze gives the chicken a beautiful, fall-inspired shine.

Each bite is savory, sweet, and comforting.

Serve alongside roasted vegetables or wild rice for a perfect autumn dinner.

This dish embodies cozy fall flavors in every slice.

Sage and Butternut Squash Roast Chicken

This roast chicken combines earthy sage with tender butternut squash for a classic fall meal.

Crispy, golden skin contrasts with juicy, flavorful meat.

The roasted squash absorbs the herbs and pan juices, creating a deliciously savory side.

Fresh sage and garlic enhance the aroma, making your kitchen smell like fall heaven.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 2 tsp fresh sage, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp butter, melted
• 1 large onion, sliced

Instructions:

• Preheat oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub the chicken with olive oil, salt, pepper, and fresh sage.
• Stuff the cavity with a few garlic cloves and a few onion slices.
• Place remaining squash and onion around the chicken in a roasting pan.
• Drizzle melted butter over the chicken and vegetables.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes with pan juices.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of sage, squash, and garlic creates a warm, fragrant aroma.

Each bite is tender, flavorful, and perfectly balanced.

Serve with a simple side salad or mashed potatoes to complete the meal.

This roast chicken perfectly captures the essence of cozy fall dinners

Cranberry Orange Roast Chicken

This roast chicken pairs tart cranberries with bright, citrusy orange for a refreshing autumn flavor.

The skin crisps beautifully while the meat stays tender and juicy.

Cranberries roasted around the chicken create a naturally sweet and tangy sauce.

Orange zest and juice enhance the aroma and flavor, making it a festive fall centerpiece.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 cup fresh cranberries
• 1 orange, sliced and zested
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme leaves
• 1 large onion, quartered

Instructions:

• Preheat the oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub the chicken with olive oil, salt, pepper, and thyme.
• Stuff the cavity with some orange slices and a few garlic cloves.
• Place remaining orange slices, cranberries, and onion around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes with pan juices.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The cranberry and orange combination produces a tangy, slightly sweet glaze.

Each slice is bursting with festive, autumnal flavors.

Serve alongside roasted root vegetables or wild rice for a seasonal dinner.

This dish brings a bright, colorful twist to your fall table.

Garlic and Mushroom Roast Chicken

This roast chicken combines earthy mushrooms with roasted garlic for deep, comforting flavors.

The skin becomes perfectly golden while the meat stays succulent.

Mushrooms absorb the rich pan juices, adding a savory depth to each bite.

Fresh herbs enhance the aroma, creating a warming, cozy meal perfect for fall evenings.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 cups sliced mushrooms
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme leaves
• 1 large onion, sliced

Instructions:

• Preheat the oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and thyme all over the chicken.
• Stuff the cavity with a few garlic cloves and onion slices.
• Place remaining mushrooms, garlic, and onion around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes with pan juices.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The garlic and mushrooms create a rich, earthy aroma in the kitchen.

Each bite is savory, juicy, and perfectly balanced.

Serve with creamy mashed potatoes or crusty bread to soak up the juices.

This dish offers a deeply comforting fall meal for any occasion.

Balsamic Fig and Rosemary Roast Chicken

This roast chicken combines sweet figs with tangy balsamic vinegar and fragrant rosemary.

The skin caramelizes beautifully while the meat remains juicy and tender.

Figs roasted alongside the chicken create a naturally sweet, sticky glaze.

Rosemary and balsamic enhance the aroma, producing a sophisticated fall flavor.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ½ cup fresh or dried figs, halved
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh rosemary, chopped
• 1 large onion, sliced

Instructions:

• Preheat the oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and rosemary over the chicken.
• Stuff the cavity with a few garlic cloves and onion slices.
• Arrange figs and remaining onion around the chicken in a roasting pan.
• Drizzle balsamic vinegar over the chicken and figs.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes with pan juices.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The balsamic and figs create a rich, sweet glaze that complements the savory chicken.

Each slice is tender, flavorful, and perfectly seasoned.

Serve with roasted root vegetables or a fresh salad for a complete fall feast.

This dish is a perfect combination of sweet, savory, and aromatic fall flavors.

Honey Mustard and Carrot Roast Chicken

This roast chicken features a tangy honey mustard glaze paired with sweet, tender carrots.

The skin turns golden and crisp while the meat stays juicy and flavorful.

Roasting carrots alongside the chicken allows them to absorb the savory-sweet pan juices.

A touch of thyme enhances the aroma, creating a comforting fall dinner.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 large carrots, cut into chunks
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme leaves
• 1 large onion, sliced

Instructions:

• Preheat the oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Mix honey and Dijon mustard, then rub over the chicken.
• Season with salt, pepper, and thyme.
• Stuff the cavity with garlic cloves and onion slices.
• Place carrots around the chicken in a roasting pan.
• Drizzle olive oil over carrots and chicken.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The honey mustard glaze caramelizes beautifully on the chicken.

Each bite is sweet, tangy, and savory all at once.

Serve with roasted potatoes or crusty bread for a cozy fall meal.

This dish brings warmth and flavor to your autumn table.

Pecan and Brown Sugar Roast Chicken

This roast chicken combines crunchy pecans with a sweet brown sugar glaze for a festive fall dish.

The skin becomes crispy while the meat remains juicy and tender.

Pecans roast alongside the chicken, adding a nutty crunch and flavor.

A hint of cinnamon enhances the seasonal aroma.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ½ cup chopped pecans
• 3 tbsp brown sugar
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground cinnamon
• 1 large onion, sliced

Instructions:

• Preheat oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and cinnamon all over the chicken.
• Mix brown sugar and chopped pecans, then sprinkle over the chicken.
• Stuff the cavity with garlic cloves and some onion slices.
• Place remaining onion around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of brown sugar and pecans creates a sweet, nutty glaze.

Each slice is tender, flavorful, and perfectly balanced.

Serve with roasted vegetables or mashed sweet potatoes for a seasonal feast.

This dish is festive, cozy, and perfect for autumn dinners.

Roasted Pear and Thyme Chicken

This roast chicken pairs juicy pears with fragrant thyme for a subtly sweet, savory fall meal.

The skin crisps golden while the meat stays succulent and flavorful.

Pears roast alongside the chicken, soaking up juices and adding natural sweetness.

Fresh thyme enhances the aroma and depth of flavor.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 ripe pears, quartered
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme leaves
• 1 large onion, sliced

Instructions:

• Preheat the oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and thyme all over the chicken.
• Stuff the cavity with garlic cloves and a few pear quarters.
• Place remaining pears and onion around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of roasted pears and thyme creates a fragrant, slightly sweet aroma.

Each bite is tender, juicy, and perfectly seasoned.

Serve with roasted root vegetables or a fresh salad for a complete fall dinner.

This dish brings a subtle, elegant sweetness to your autumn table.

Lemon Garlic and Rosemary Roast Chicken

This roast chicken features bright lemon and fragrant rosemary for a zesty fall flavor.

The skin crisps golden while the meat stays juicy and tender.

Garlic and lemon juice infuse the chicken with a refreshing, aromatic taste.

Roasting with onions enhances the overall flavor and aroma.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 lemon, halved and juiced
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh rosemary, chopped
• 1 large onion, sliced

Instructions:

• Preheat oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and rosemary over the chicken.
• Stuff the cavity with garlic cloves and lemon halves.
• Place onion slices around the chicken in a roasting pan.
• Drizzle lemon juice over the chicken.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of lemon, garlic, and rosemary creates a bright, aromatic aroma.

Each slice is flavorful, juicy, and perfectly seasoned.

Serve with roasted vegetables or couscous for a complete fall meal.

This dish brings freshness and warmth to your autumn table.

Sweet Potato and Paprika Roast Chicken

This roast chicken pairs smoky paprika with sweet, tender roasted sweet potatoes.

The skin crisps golden while the meat remains juicy and full of flavor.

Sweet potatoes absorb the pan juices, creating a naturally sweet, savory side.

Paprika enhances the aroma and adds a subtle, warm spice.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 large onion, sliced

Instructions:

• Preheat oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and smoked paprika all over the chicken.
• Stuff the cavity with garlic cloves and some onion slices.
• Place sweet potatoes and remaining onion around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of sweet potatoes and paprika produces a rich, flavorful aroma.

Each bite is savory, slightly sweet, and perfectly balanced.

Serve with roasted vegetables or a crisp green salad for a comforting fall dinner.

This dish is hearty, flavorful, and ideal for autumn evenings.

Fig and Balsamic Glazed Roast Chicken

This roast chicken combines sweet figs with tangy balsamic glaze for a sophisticated fall dish.

The skin caramelizes beautifully while the meat stays juicy and tender.

Figs roasted alongside the chicken create a naturally sweet, rich glaze.

Balsamic vinegar enhances the flavor depth and aroma.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ½ cup fresh or dried figs, halved
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh rosemary, chopped
• 1 large onion, sliced

Instructions:

• Preheat oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and rosemary over the chicken.
• Stuff the cavity with garlic cloves and a few fig halves.
• Place remaining figs and onion around the chicken in a roasting pan.
• Drizzle balsamic vinegar over the chicken and figs.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of figs and balsamic creates a rich, sweet, and tangy glaze.

Each slice is tender, flavorful, and perfectly seasoned.

Serve with roasted vegetables or mashed potatoes for a complete fall feast.

This dish is elegant, flavorful, and perfect for autumn dinners.

Caramelized Onion and Thyme Roast Chicken

This roast chicken features sweet caramelized onions paired with fragrant thyme for a rich fall flavor.

The skin turns golden and crisp while the meat stays juicy and tender.

Caramelized onions roast alongside the chicken, creating a naturally savory and slightly sweet sauce.

Fresh thyme enhances the aroma and depth of flavor throughout.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 large onions, sliced
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme leaves

Instructions:

• Preheat oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and thyme all over the chicken.
• Stuff the cavity with garlic cloves and a few onion slices.
• Place remaining onions around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of caramelized onions and thyme produces a savory, aromatic aroma.

Each bite is tender, juicy, and full of rich flavor.

Serve with roasted vegetables or mashed potatoes for a hearty fall meal.

This dish is simple, elegant, and perfect for autumn dinners.

Pear and Sage Roast Chicken

This roast chicken pairs juicy pears with fragrant sage for a subtly sweet and savory fall dish.

The skin crisps golden while the meat remains succulent and flavorful.

Roasted pears soak up the pan juices, adding natural sweetness.

Fresh sage enhances the aroma and depth of flavor.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 ripe pears, quartered
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh sage, chopped
• 1 large onion, sliced

Instructions:

• Preheat the oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and sage all over the chicken.
• Stuff the cavity with garlic cloves and a few pear quarters.
• Place remaining pears and onion around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of roasted pears and sage produces a fragrant, subtly sweet aroma.

Each slice is tender, juicy, and perfectly seasoned.

Serve with roasted root vegetables or a fresh salad for a complete fall dinner.

This dish is elegant, flavorful, and ideal for autumn meals.

Apple and Cinnamon Roast Chicken

This roast chicken combines sweet apples with warm cinnamon for a cozy fall flavor.

The skin turns golden and crisp while the meat stays tender and juicy.

Apples roasted alongside the chicken create a natural, sweet sauce that complements the savory meat.

Cinnamon enhances the aroma, adding warmth and seasonal charm.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 apples, quartered
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp ground cinnamon
• 1 tsp salt
• ½ tsp black pepper
• 1 large onion, sliced

Instructions:

• Preheat oven to 375°F (190°C).
• Pat the chicken dry with paper towels.
• Rub olive oil, salt, pepper, and cinnamon all over the chicken.
• Stuff the cavity with garlic cloves and a few apple quarters.
• Place remaining apples and onion around the chicken in a roasting pan.
• Roast uncovered for 1 hour and 20 minutes, basting every 20 minutes.
• Check that the internal temperature reaches 165°F (74°C).
• Let the chicken rest 15 minutes before carving.

The combination of apples and cinnamon creates a sweet, warming aroma in the kitchen.

Each bite is tender, flavorful, and perfectly balanced.

Serve with mashed potatoes or roasted vegetables for a comforting fall dinner.

This dish perfectly captures the essence of autumn in every slice.