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–+ servings
Roasted Chicken Leek and Butternut Squash Bake

Cozy Roasted Chicken Leek and Butternut Squash Bake Delight

A comforting one-pan roasted chicken dish with leeks and butternut squash that appeals to the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 1/3 lb Boneless Skinless Chicken Thighs Provides tenderness and flavor; recommended over chicken breasts for juiciness.
For the Vegetables
  • 1 Yellow Onion, sliced Adds sweetness and richness.
  • 1 1/3 lb Butternut Squash, peeled and diced Ensure cubes are 1-inch or smaller for even cooking.
  • 3 Leeks, cleaned and sliced Offers mild onion flavor.
  • 1 tbsp Chopped Garlic, crushed Infuses flavor; can be adjusted based on preference.
For the Seasoning
  • 1 tsp Dried Parsley Flakes Adds aromatic seasoning.
  • 1/2 tsp Dried Thyme Substitute with fresh herbs for enhanced fragrance.
  • Salt and Ground Black Pepper Adjust to taste.
  • 1 tsp Paprika Adds depth and warmth to the flavor profile.
For Cooking
  • Low-Calorie Oil Spray Prevents sticking and reduces extra fat.
  • 1 tbsp Salted Butter or Olive Oil Enhances flavor and aids in cooking vegetables.
  • 1 cup Chicken Broth Better Than Bouillon is recommended.
For the Topping
  • 3 oz Freshly Grated Parmesan Cheese Add towards the end of cooking to avoid burning.
  • about a handful Fresh Parsley Leaves, chopped For garnish; adds freshness and color.

Equipment

  • oven
  • Frying pan
  • Ovenproof dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).
  2. Cut the chicken thighs into thirds and sprinkle with dried parsley, thyme, salt, and pepper. Sear in a frying pan for 4-5 minutes until golden, then set aside.
  3. In the same pan, melt butter or add olive oil, toss in the onion and squash. Sprinkle with paprika and cook for 5-7 minutes until starting to soften. Deglaze with chicken broth.
  4. Add leeks and garlic to the pan, cooking for another 5-8 minutes until squash is tender and leeks are golden.
  5. Transfer the vegetable mixture to an ovenproof dish, place chicken on top, pour remaining broth over, and sprinkle with Parmesan cheese.
  6. Cover with foil and bake for 15 minutes, then remove foil and bake for an additional 15 minutes until chicken is cooked and golden. Broil for 2-3 minutes for extra color.
  7. Let rest for a few minutes, then season with salt and pepper and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 38gFat: 20gSaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1200IUVitamin C: 30mgCalcium: 180mgIron: 3mg

Notes

This dish is perfect for meal prep and can be stored in the fridge or frozen for later use.

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