15 Irresistible Fall Roasted Chicken Recipes You Need This Season

Fall is a season of cozy evenings, crisp air, and the rich aromas of seasonal cooking.

One of the most comforting dishes to make during this time is roasted chicken, infused with the flavors of autumn fruits, spices, and vegetables.

From maple-glazed chickens to cranberry-stuffed delights, fall roasted chicken recipes can turn any dinner into a festive and warming experience.

Whether you’re cooking for family, friends, or simply indulging in a solo meal, there’s a recipe to suit every palate.

In this article, we’ll explore 15 fall roasted chicken recipes that are perfect for embracing the season.

15 Irresistible Fall Roasted Chicken Recipes You Need This Season

Fall roasted chicken is more than just a meal—it’s an experience of warmth, flavor, and comfort.

With seasonal ingredients like apples, cranberries, squash, and herbs, each recipe brings the taste of autumn straight to your table.

These 15 recipes are versatile, easy to follow, and perfect for family dinners or special occasions.

Whether you love sweet, savory, or a combination of both, fall roasted chicken recipes make every bite a celebration of the season.

Try them this fall and bring the cozy flavors of the season to your home kitchen.

Honey-Cider Glazed Roasted Chicken
This roasted chicken is glazed with sweet apple cider and honey, creating a warm autumn flavor.

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

Garlic and rosemary add savory depth to the glaze.

Each bite evokes cozy fall evenings and seasonal comfort.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1/2 cup apple cider
• 3 tablespoons honey
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 apple, sliced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, and pepper.
3. Mix apple cider, honey, garlic, and rosemary.
4. Brush half the mixture over the chicken.
5. Place chicken in a roasting pan and arrange apple slices around it.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 20 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining glaze drizzled over the chicken and apples.

The sweet apple cider and honey perfectly complement the savory chicken.

Rosemary enhances the aromatic autumn flavor profile.

This dish is ideal for cozy family dinners in the fall.

It pairs beautifully with roasted root vegetables or mashed potatoes.

Cranberry-Pecan Stuffed Roasted Chicken
This roasted chicken is stuffed with tart cranberries and crunchy pecans for a festive fall flavor.

The skin crisps to golden perfection while the stuffing keeps the meat juicy.

Onion, garlic, and thyme add savory depth.

It’s an aromatic, colorful centerpiece perfect for autumn gatherings.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1 cup fresh cranberries
• 1/2 cup pecans, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme, chopped
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix cranberries, pecans, onion, garlic, and thyme for the stuffing.
3. Rub chicken with olive oil, salt, and pepper.
4. Stuff the chicken cavity with cranberry-pecan mixture.
5. Place chicken in a roasting pan and dot with butter.
6. Pour chicken broth into the pan for moisture.
7. Roast for 1 hour 30 minutes, basting occasionally.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with stuffing and pan juices.

The tart cranberries and crunchy pecans enhance the savory roasted chicken.

Thyme adds an earthy, aromatic touch to the dish.

This recipe is perfect for a festive autumn dinner.

It pairs beautifully with roasted root vegetables or a warm salad.

Maple-Dijon Roasted Chicken with Root Vegetables

This roasted chicken is glazed with a sweet and tangy maple-Dijon mixture.

The skin crisps beautifully while the meat remains juicy.

Carrots, parsnips, and potatoes roast alongside, absorbing the glaze’s flavors.

Every bite embodies comforting fall flavors.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup root vegetables (carrots, parsnips, potatoes), chopped
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, and pepper.
3. Mix maple syrup, Dijon mustard, garlic, and thyme.
4. Brush half the mixture over the chicken.
5. Place chicken in a roasting pan and scatter root vegetables around it.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 30 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining glaze drizzled over the chicken and vegetables.

The maple-Dijon glaze perfectly balances sweet and tangy flavors.

Roasted root vegetables complement the savory chicken beautifully.

This dish is hearty, flavorful, and perfect for fall dinners.

It pairs wonderfully with a crisp autumn salad or warm bread.

Honey-Cider Glazed Roasted Chicken

This roasted chicken is glazed with sweet apple cider and honey, creating a warm autumn flavor.

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

Garlic and rosemary add savory depth to the glaze.

Each bite evokes cozy fall evenings and seasonal comfort.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1/2 cup apple cider
• 3 tablespoons honey
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 apple, sliced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, and pepper.
3. Mix apple cider, honey, garlic, and rosemary.
4. Brush half the mixture over the chicken.
5. Place chicken in a roasting pan and arrange apple slices around it.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 20 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining glaze drizzled over the chicken and apples.

The sweet apple cider and honey perfectly complement the savory chicken.

Rosemary enhances the aromatic autumn flavor profile.

This dish is ideal for cozy family dinners in the fall.

It pairs beautifully with roasted root vegetables or mashed potatoes.

Cranberry-Pecan Stuffed Roasted Chicken

This roasted chicken is stuffed with tart cranberries and crunchy pecans for a festive fall flavor.

The skin crisps to golden perfection while the stuffing keeps the meat juicy.

Onion, garlic, and thyme add savory depth.

It’s an aromatic, colorful centerpiece perfect for autumn gatherings.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1 cup fresh cranberries
• 1/2 cup pecans, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme, chopped
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix cranberries, pecans, onion, garlic, and thyme for the stuffing.
3. Rub chicken with olive oil, salt, and pepper.
4. Stuff the chicken cavity with cranberry-pecan mixture.
5. Place chicken in a roasting pan and dot with butter.
6. Pour chicken broth into the pan for moisture.
7. Roast for 1 hour 30 minutes, basting occasionally.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with stuffing and pan juices.

The tart cranberries and crunchy pecans enhance the savory roasted chicken.

Thyme adds an earthy, aromatic touch to the dish.

This recipe is perfect for a festive autumn dinner.

It pairs beautifully with roasted root vegetables or a warm salad.

Maple-Dijon Roasted Chicken with Root Vegetables

This roasted chicken is glazed with a sweet and tangy maple-Dijon mixture.

The skin crisps beautifully while the meat remains juicy.

Carrots, parsnips, and potatoes roast alongside, absorbing the glaze’s flavors.

Every bite embodies comforting fall flavors.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup root vegetables (carrots, parsnips, potatoes), chopped
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, and pepper.
3. Mix maple syrup, Dijon mustard, garlic, and thyme.
4. Brush half the mixture over the chicken.
5. Place chicken in a roasting pan and scatter root vegetables around it.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 30 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining glaze drizzled over the chicken and vegetables.

The maple-Dijon glaze perfectly balances sweet and tangy flavors.

Roasted root vegetables complement the savory chicken beautifully.

This dish is hearty, flavorful, and perfect for fall dinners.

It pairs wonderfully with a crisp autumn salad or warm bread.

Apple-Cinnamon Roasted Chicken

This roasted chicken is infused with the sweet and warm flavors of apples and cinnamon.

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

Garlic and fresh thyme enhance the cozy autumn aroma.

Every bite delivers a comforting fall experience.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 2 apples, sliced
• 1 teaspoon cinnamon
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, pepper, and cinnamon.
3. Place chicken in a roasting pan.
4. Arrange apple slices around the chicken.
5. Sprinkle garlic and thyme over the chicken and apples.
6. Dot butter on top of the chicken.
7. Pour chicken broth into the pan for moisture.
8. Roast for 1 hour 20 minutes, basting occasionally.
9. Ensure internal temperature reaches 165°F (74°C).
10. Let chicken rest for 10 minutes before carving and serving with apples.

The sweet apples and warm cinnamon perfectly complement the savory chicken.

Thyme adds an aromatic, earthy flavor.

This dish is ideal for cozy autumn dinners.

It pairs beautifully with roasted root vegetables or mashed potatoes.

Orange-Rosemary Glazed Roasted Chicken

This roasted chicken features a bright orange glaze with fresh rosemary.

The skin crisps to a golden brown while the meat remains juicy and flavorful.

Garlic and onion enhance the citrus aroma.

Every bite evokes a refreshing fall taste.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1/2 cup orange juice
• 2 tablespoons honey
• 2 teaspoons fresh rosemary, chopped
• 3 garlic cloves, minced
• 1 onion, sliced
• Salt and pepper, to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, and pepper.
3. Mix orange juice, honey, garlic, and rosemary.
4. Brush half the mixture over the chicken.
5. Place chicken in a roasting pan and scatter onion slices around it.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 20 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining orange glaze drizzled over the chicken.

The sweet and tangy orange glaze complements the savory roasted chicken perfectly.

Rosemary enhances the fragrant autumn flavor.

This dish is perfect for a festive fall dinner.

It pairs beautifully with roasted vegetables or wild rice.

Garlic-Parmesan Roasted Chicken with Brussels Sprouts

This roasted chicken is coated with a garlic-parmesan mixture and served with roasted Brussels sprouts.

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

Parmesan and garlic add rich, savory depth.

Every bite delivers a hearty fall flavor.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 lb Brussels sprouts, halved
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, pepper, garlic, thyme, and Parmesan.
3. Place chicken in a roasting pan.
4. Arrange Brussels sprouts around the chicken.
5. Pour chicken broth into the pan.
6. Roast for 1 hour 20 minutes, basting occasionally.
7. Ensure internal temperature reaches 165°F (74°C).
8. Let chicken rest for 10 minutes before carving.
9. Serve chicken with roasted Brussels sprouts.
10. Drizzle pan juices over chicken and sprouts for extra flavor.

Garlic and Parmesan create a savory, comforting flavor.

Roasted Brussels sprouts absorb the chicken’s juices for a perfect autumn side.

This dish is hearty, flavorful, and ideal for fall dinners.

It pairs beautifully with mashed potatoes or a warm salad.

Maple-Glazed Roasted Chicken with Sweet Potatoes

This roasted chicken is glazed with a rich maple syrup mixture and roasted alongside sweet potatoes.

The skin crisps to a golden brown while the meat remains juicy and tender.

Garlic and fresh thyme enhance the sweet and savory flavors.

Every bite embodies the comforting essence of fall.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 2 medium sweet potatoes, cubed
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, pepper, garlic, and thyme.
3. Brush half the maple syrup over the chicken.
4. Place chicken in a roasting pan.
5. Arrange sweet potato cubes around the chicken.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 30 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining maple glaze drizzled over chicken and sweet potatoes.

The sweet maple glaze perfectly complements the savory chicken.

Sweet potatoes absorb the rich flavors for a delicious autumn side.

This dish is hearty, flavorful, and ideal for fall dinners.

It pairs beautifully with roasted vegetables or a crisp salad.

Herb-Butter Roasted Chicken with Carrots and Onions

This roasted chicken is coated with a flavorful herb-butter mixture and served with roasted carrots and onions.

The skin turns golden brown while the meat stays moist and tender.

Garlic, thyme, and rosemary infuse aromatic flavors.

Every bite evokes comforting fall flavors.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tablespoons unsalted butter, softened
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
• 3 carrots, chopped
• 1 onion, sliced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix butter, garlic, thyme, rosemary, salt, and pepper.
3. Rub herb-butter mixture all over the chicken.
4. Place chicken in a roasting pan.
5. Arrange carrots and onions around the chicken.
6. Pour chicken broth into the pan for moisture.
7. Roast for 1 hour 30 minutes, basting occasionally.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve chicken with roasted carrots and onions, drizzling pan juices over top.

The herb-butter mixture creates a rich and savory flavor.

Roasted carrots and onions absorb the chicken juices perfectly.

This dish is perfect for a hearty fall dinner.

It pairs beautifully with mashed potatoes or wild rice.

Cranberry-Orange Roasted Chicken
This roasted chicken features a tangy cranberry-orange glaze that enhances fall flavors.

The skin crisps beautifully while the meat remains juicy and flavorful.

Garlic and thyme add savory depth to the glaze.

Every bite is festive and aromatic.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1/2 cup fresh cranberries
• 1/2 cup orange juice
• 2 tablespoons honey
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• 1/2 cup chicken broth
• Orange slices for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, and pepper.
3. Mix cranberries, orange juice, honey, garlic, and thyme.
4. Brush half the mixture over the chicken.
5. Place chicken in a roasting pan and arrange orange slices around it.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 20 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining cranberry-orange glaze drizzled over the chicken and garnish with extra orange slices.

The tart cranberries and sweet orange perfectly complement the savory roasted chicken.

Thyme enhances the aromatic autumn flavor.

This dish is vibrant, festive, and ideal for fall dinners.

It pairs beautifully with roasted vegetables or wild rice pilaf.

Roasted Chicken with Pear and Thyme
This roasted chicken is stuffed with sweet pears and fresh thyme for a perfect fall flavor.

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

Garlic and onion add savory depth to the sweetness of pears.

Every bite captures the essence of autumn comfort.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 2 pears, diced
• 1 onion, diced
• 2 teaspoons fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix pears, onion, garlic, and thyme for the stuffing.
3. Rub chicken with olive oil, salt, and pepper.
4. Stuff the chicken cavity with pear mixture.
5. Place chicken in a roasting pan and dot with butter.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 30 minutes, basting occasionally.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve chicken with the pear stuffing and pan juices.

The sweet pears balance the savory roasted chicken beautifully.

Thyme adds an earthy, aromatic depth.

This dish is ideal for a cozy autumn dinner.

It pairs wonderfully with roasted root vegetables or a warm salad.

Sage and Garlic Roasted Chicken with Butternut Squash
This roasted chicken combines savory sage and garlic with sweet roasted butternut squash.

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

Onion and olive oil enhance the richness of the dish.

Every bite evokes a comforting fall meal.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1 medium butternut squash, peeled and cubed
• 2 teaspoons fresh sage, chopped
• 3 garlic cloves, minced
• 1 onion, sliced
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub chicken with olive oil, salt, pepper, garlic, and sage.
3. Place chicken in a roasting pan with a rack.
4. Toss butternut squash cubes with olive oil, salt, and pepper.
5. Arrange squash and onion slices around the chicken.
6. Dot the chicken with butter.
7. Pour chicken broth into the pan.
8. Roast for 1 hour 15 minutes, basting occasionally.
9. Ensure internal temperature reaches 165°F (74°C).
10. Let chicken rest for 10 minutes before carving and serving with roasted squash.

The sweet and nutty butternut squash complements the savory chicken.

Sage enhances the autumnal flavor beautifully.

This dish is perfect for family dinners or festive gatherings.

It pairs well with crusty bread or mashed potatoes.

Roasted Chicken with Cranberry-Apple Glaze
This roasted chicken is glazed with a tangy-sweet cranberry and apple mixture, perfect for fall.

The skin turns crispy golden brown while the meat remains juicy.

Garlic and thyme enhance the seasonal flavors.

Every bite is festive and comforting.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil
• 1/2 cup fresh cranberries
• 1 apple, diced
• 2 tablespoons honey
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, salt, and pepper.
3. Mix cranberries, apple, honey, garlic, and thyme.
4. Brush half the glaze over the chicken.
5. Place chicken in a roasting pan.
6. Pour chicken broth into the pan.
7. Roast for 1 hour 20 minutes, basting occasionally with glaze.
8. Ensure internal temperature reaches 165°F (74°C).
9. Let chicken rest for 10 minutes before carving.
10. Serve with remaining cranberry-apple glaze drizzled over the chicken.

The tart cranberries and sweet apple create a perfectly balanced glaze.

Thyme enhances the autumn flavor profile.

This dish is festive, colorful, and ideal for fall dinners.

It pairs beautifully with roasted root vegetables or wild rice.