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