Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

If you’re looking for a comforting dish that’s easy to prepare, the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme is perfect for you. This one-pan meal is not only delicious but also ideal for busy weeknights or cozy gatherings. The combination of tender chicken, savory leeks, and sweet butternut squash creates a harmony of flavors that will satisfy everyone at the table.

Why You’ll Love This Recipe

• Easy Preparation: With minimal prep and cleanup, this dish makes weeknight cooking a breeze.
• Flavorful Ingredients: The blend of spices and fresh vegetables ensures every bite is packed with taste.
• Versatile Meal: Perfect for any occasion, from family dinners to holiday feasts.
• Nutritious Choice: Loaded with wholesome ingredients, it’s a hearty yet healthy option.
• One-Pan Wonder: Everything cooks together, allowing flavors to meld beautifully while saving you time.

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here are some essential items you’ll need for this recipe:

Essential Tools and Equipment

• Baking dish
• Chef’s knife
• Cutting board
• Measuring spoons
• Mixing spoon

Importance of Each Tool

• Baking dish: A good-quality baking dish ensures even cooking and easy serving.
• Chef’s knife: This versatile tool allows for precise cutting of vegetables and meats.
• Cutting board: Keeps your workspace organized and protects your counters while chopping.
• Measuring spoons: Accurate measurements help maintain the recipe’s balance of flavors.

Ingredients

To make the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme, gather the following ingredients:

For the Chicken

• Low-calorie oil spray
• 1 1/3 lb boneless skinless chicken thighs, uncooked
• 1 tsp dried parsley flakes
• 1/2 tsp dried thyme
• Salt and ground black pepper, to taste

For the Vegetables

• 1 tbsp salted butter (or olive oil)
• 1 yellow onion, sliced
• 1 1/3 lb butternut squash, peeled and diced
• 1 tsp paprika
• 3 leeks, cleaned, trimmed, and cut into slices
• 1 tbsp chopped garlic (or 3 garlic cloves, crushed)

For the Broth and Topping

• 1 cup (8 fl oz) chicken broth (better than bouillon recommended)
• 3 oz (80 g) freshly grated parmesan cheese
• Fresh parsley leaves, chopped (about a handful)

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Make Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures your bake cooks evenly.

Step 2: Prepare the Chicken

In a bowl, season the uncooked chicken thighs with dried parsley flakes, thyme, salt, and pepper.

Step 3: Sauté Vegetables

In a large baking dish:
* Heat salted butter over medium heat.
* Add sliced onions and sauté until translucent.
* Stir in diced butternut squash, paprika, sliced leeks, and garlic. Cook for about 5 minutes until slightly softened.

Step 4: Combine Ingredients

Add seasoned chicken thighs on top of the vegetable mixture in the baking dish. Pour in chicken broth evenly over all ingredients.

Step 5: Bake

Cover with foil or a lid. Bake in preheated oven for about 20 minutes. Remove cover and bake an additional 10 minutes until chicken is cooked through.

Step 6: Add Cheese & Serve

Sprinkle freshly grated parmesan cheese on top before serving. Garnish with chopped parsley for added flavor. Enjoy your delicious meal!

How to Serve Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Serving Roasted Chicken Leek and Butternut Squash Bake is as easy as it is delicious. This hearty dish can be enjoyed in several ways, making it perfect for any occasion.

Casual Family Dinner

• Pair with a simple green salad for a light and refreshing contrast.
• Serve with crusty whole-grain bread to soak up the flavorful juices.

Special Occasions

• Add a side of roasted Brussels sprouts for extra seasonal flair.
• Elevate the dish with a sprinkle of fresh herbs right before serving to enhance presentation.

Leftover Lunches

• Enjoy the bake cold or reheated in a wrap or sandwich for a quick meal.
• Top with avocado slices for added creaminess and nutrition.

How to Perfect Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Perfecting your Roasted Chicken Leek and Butternut Squash Bake takes just a few tips. Follow these suggestions to elevate your dish.

• Use fresh ingredients: Fresh leeks and butternut squash will enhance the flavor profile significantly.
• Adjust seasonings: Don’t be afraid to taste while cooking; adjust salt, pepper, or herbs according to your preference.
• Brown the chicken: Searing the chicken thighs before adding them to the bake can add depth to the flavor.
• Experiment with cheeses: Try different types of cheese, such as Gouda or feta, for unique tastes.
• Add more veggies: Feel free to include other seasonal vegetables like carrots or parsnips for added nutrition.
• Let it rest: Allowing the bake to sit for a few minutes after cooking lets the flavors meld beautifully.

Best Side Dishes for Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Pairing side dishes with your Roasted Chicken Leek and Butternut Squash Bake can elevate your meal. Here are some great options:

1. Steamed Green Beans: Freshly steamed green beans add color and crunch. Drizzle with lemon juice for brightness.
2. Quinoa Salad: A light quinoa salad mixed with diced cucumbers, tomatoes, and parsley complements the bake well.
3. Mashed Cauliflower: Creamy mashed cauliflower provides a low-carb alternative that pairs perfectly with rich flavors.
4. Roasted Root Vegetables: A mix of seasonal root vegetables adds sweetness and rustic charm to your table.
5. Crispy Kale Chips: Lightly seasoned kale chips can be an addictive crunchy side that balances out the dish nicely.
6. Garlic Bread: Golden garlic bread is perfect for soaking up any leftover sauce from the bake while adding comfort food vibes.

Common Mistakes to Avoid

One-pan bakes like the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme can be simple, but there are common pitfalls. Here are mistakes to steer clear of:

• Skipping the seasoning – Not seasoning the chicken properly can lead to bland flavors. Make sure to season your chicken thighs well with salt, pepper, and herbs.
• Overcrowding the pan – When you overcrowd, ingredients steam instead of roast. Use a large enough baking dish to allow for even cooking and crispiness.
• Ignoring cook times – Different ovens may vary in temperature. Always check your bake a few minutes early to prevent overcooking.
• Not preparing ingredients properly – Cutting vegetables unevenly can lead to uneven cooking. Aim for similar sizes for all veggies, ensuring they cook evenly.
• Using low-quality broth – A good quality chicken broth enhances flavor significantly. Opt for a better-than-bouillon option for richer taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

• Freeze in a freezer-safe container or bag.
• Best used within 2-3 months for optimal freshness.

Reheating Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

• Oven – Preheat to 350°F (175°C) and reheat for about 20 minutes until warmed through.
• Microwave – Heat on medium power in short intervals, stirring occasionally until hot.
• Stovetop – Place in a skillet over medium-low heat, adding a splash of broth if necessary to prevent sticking.

Frequently Asked Questions

Here are some common questions about the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme.

Can I use other vegetables?

Yes! Feel free to substitute with seasonal veggies like carrots or sweet potatoes.

How can I make this dairy-free?

You can omit the parmesan cheese or use a dairy-free alternative for similar taste.

What’s the best way to serve this dish?

Serve it warm with fresh parsley on top, paired with a light salad or crusty bread.

Can I use leftover chicken?

Definitely! Just adjust cooking time since you’ll only need to reheat it thoroughly.

Is this recipe suitable for meal prep?

Absolutely! It’s perfect for meal prepping as it stores and reheats well, making weeknight dinners easier.

Final Thoughts

The Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme is not just delicious; it’s versatile too. You can easily customize it with different vegetables or spices based on your preferences. Try it out for an easy weeknight meal that’s both comforting and satisfying!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Vanessa
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the cozy flavors of the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme, a nourishing one-pan dish perfect for busy weeknights or intimate gatherings. This delightful recipe combines tender chicken thighs with sautéed leeks and sweet butternut squash, creating a medley of tastes that warm the soul. With easy preparation and minimal cleanup, this comforting meal is packed with wholesome ingredients and can be customized to suit your preferences. Enjoy it on its own or pair it with a fresh salad or crusty bread for a complete dinner experience.

---

Ingredients

Scale 1x2x3x

• 1 1/3 lb boneless skinless chicken thighs
• 1 yellow onion, sliced
• 1 1/3 lb butternut squash, peeled and diced
• 3 leeks, cleaned and sliced
• 1 cup chicken broth
• Fresh parsley leaves, chopped
• 1 tbsp salted butter (or olive oil)
• 1 tsp dried parsley flakes
• 1/2 tsp dried thyme
• Salt and ground black pepper, to taste
• 1 tsp paprika
• 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
• 3 oz freshly grated parmesan cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with dried parsley flakes, thyme, salt, and pepper.
3. In a large baking dish, heat salted butter or olive oil over medium heat; sauté onions until translucent.
4. Add butternut squash, paprika, leeks, and garlic; cook for about 5 minutes until slightly softened.
5. Place seasoned chicken on top of the vegetables; pour chicken broth evenly over all.
6. Cover and bake for 20 minutes; uncover and bake an additional 10 minutes until fully cooked.
7. Sprinkle with freshly grated parmesan cheese before serving. Garnish with chopped parsley.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Savory

Nutrition

• Serving Size: 1/4 of the dish (approximately 300g)
• Calories: 380
• Sugar: 5g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 6g
• Protein: 31g
• Cholesterol: 90mg