Preparation

1. Preheat the oven to 425°F (220°C).
2. Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, and Italian seasoning in a large bowl.
3. Season chicken thighs well with salt, pepper, and paprika.

Cooking

1. Roast the seasoned vegetables and chicken in the oven. Flip the vegetables halfway through cooking.
2. While everything roasts, bring a pot of salted water to a boil and cook tortellini according to package instructions, about 2 to 5 minutes.
3. Melt butter in a small pan over medium heat, then add minced garlic and cook for 30 seconds to 1 minute until fragrant.
4. Once the chicken is done (cooked to an internal temperature of 165°F / 74°C), spoon garlic butter over the top and let it rest.

Combining and Serving

1. Combine the roasted chicken, vegetables, and drained tortellini in a large serving bowl.
2. Drizzle with any pan juices and additional garlic butter.
3. Finish with grated Parmesan and a squeeze of lemon.