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Roasted Chicken Leek and Butternut Squash Bake

Cozy Roasted Chicken Leek and Butternut Squash Bake Delight

A comforting one-pan Roasted Chicken Leek and Butternut Squash Bake that's perfect for busy weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 380 kcal

Equipment

  • Oven
  • Frying Pan
  • Baking Dish

Ingredients
  

For the Chicken and Seasoning

  • 1 pound Boneless Skinless Chicken Thighs Juicy and tender
  • to taste Salt Essential for seasoning
  • to taste Ground Black Pepper Essential for seasoning
  • 1 tablespoon Dried Parsley Flakes Use fresh parsley for better flavor
  • 1 teaspoon Dried Thyme Replace with fresh if available

For the Bake

  • 1 spray Low-Calorie Oil Spray For greasing your pan
  • 2 tablespoons Salted Butter or Olive Oil For sautéing
  • 1 medium Yellow Onion Adds sweetness
  • 1 medium Butternut Squash Cut into 1-inch cubes
  • 2 medium Leeks Clean them well before use
  • 2 cloves Garlic Fresh garlic preferred
  • 1 teaspoon Paprika Can be omitted
  • 2 cups Chicken Broth Low-sodium recommended

For the Topping

  • 1/2 cup Freshly Grated Parmesan Cheese Add in the last baking phase
  • 1/4 cup Fresh Parsley Leaves For garnishing

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6) and spray your baking dish with low-calorie oil.
  • Cut the chicken thighs into thirds and season with salt, pepper, parsley, and thyme. Sear in a hot frying pan for 5-7 minutes until golden brown.
  • Melt butter or olive oil in the same pan over medium heat. Add onion, butternut squash, and paprika. Cook for about 5 minutes until the squash softens.
  • Pour in chicken broth while scraping the pan to deglaze. Add leeks and garlic, cooking for another 3-4 minutes until tender.
  • Transfer the vegetable mixture to a large ovenproof dish and nestle the chicken on top. Pour remaining broth over everything.
  • Sprinkle Parmesan cheese on top, cover with foil, and bake for 15 minutes. Remove foil and bake for another 15 minutes until golden brown.
  • Optionally broil for 2-3 minutes for a crispy top. Garnish with parsley before serving.
  • Serve the comforting bake warm and enjoy with family!

Notes

Feel free to customize by adding your favorite root vegetables or adjusting seasonings as desired.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 2mg
Keyword comfort food, Easy dinner, Fall recipes, family-friendly, One-pan meal, Roasted Chicken Leek and Butternut Squash Bake
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