Description
Get ready to enjoy a heartwarming meal with the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme. This one-pan wonder combines juicy chicken thighs with sweet butternut squash and tender leeks, creating a delicious blend of flavors that’s perfect for weeknight dinners or special occasions. With only 15 minutes of prep time, this dish is not only easy to make but also healthy and satisfying. The savory aroma that fills your kitchen as it bakes will have everyone eagerly awaiting dinner. Plus, it’s great for leftovers, making lunch the next day just as enjoyable!
Ingredients
Scale
- 1 1/3 lb boneless skinless chicken thighs
- 1 1/3 lb butternut squash, peeled and diced
- 3 leeks, cleaned and sliced
- 1 yellow onion, sliced
- 1 cup chicken broth
- 1 tbsp butter (or olive oil)
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- 1 tsp paprika
- Salt and ground black pepper, to taste
- 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, season chicken thighs with dried parsley, thyme, salt, pepper, and paprika.
- In a baking dish, heat butter or olive oil over medium heat. Add onions and sauté until translucent. Then add butternut squash, leeks, and garlic; sauté for 5 minutes.
- Place seasoned chicken on top of the vegetable mixture in the baking dish and pour chicken broth evenly over all ingredients.
- Cover the dish with foil and bake for about 20 minutes. Remove foil, sprinkle parmesan cheese on top, and bake uncovered for another 10 minutes or until chicken is cooked through.
- Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg