Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme
If you’re searching for a comforting and nutritious dish that’s easy to prepare, look no further than Roasted Chicken Leek and Butternut Squash Bake. This one-pan meal is perfect for busy weeknights or special gatherings, blending tender chicken thighs with savory leeks and sweet butternut squash. The fragrant herbs and garlic enhance the flavors, creating a delightful symphony that warms the heart. Enjoy this wholesome recipe that not only satisfies but also packs a nutritional punch, making it an ideal choice for family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/3 lb boneless skinless chicken thighs
- 1 yellow onion
- 1 1/3 lb butternut squash
- 3 leeks
- 1 cup chicken broth
- Fresh parsley
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- Salt and ground black pepper, to taste
- 1 tbsp salted butter (or olive oil)
- 1 tsp paprika
- 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
- 3 oz freshly grated parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs with dried herbs, salt, and pepper in a mixing bowl.
- Sauté sliced onions in olive oil or butter until soft; add diced butternut squash and paprika.
- Mix in leeks and garlic briefly before pouring chicken broth into the dish.
- Nestle the seasoned chicken thighs into the vegetable mixture.
- Cover the baking dish with foil and bake for about 30 minutes.
- Uncover, sprinkle with grated parmesan, and bake for an additional 5-10 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg