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Roasted Chicken Leek and Butternut Squash Bake

Cozy Roasted Chicken Leek and Butternut Squash Bake Delight

A heartwarming One-Pan Roasted Chicken Leek and Butternut Squash Bake that combines tender chicken thighs, sweet butternut squash, and milder leeks into a family-friendly comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • low-calorie oil spray Low-calorie oil spray Prevents sticking for healthier cooking; substitute with olive oil if preferred.
  • 1 1/3 lb boneless skinless chicken thighs Provide tenderness and juiciness; avoid breasts to prevent dryness.
  • 1 yellow onion, sliced Adds sweetness and depth when caramelized.
  • 1 1/3 lb butternut squash, peeled and diced Key veggie that brings sweetness; cut into 1-inch cubes for even cooking.
  • 3 leeks, cleaned, trimmed, and cut into slices Milder than onions, they add rich flavor to the dish.
  • 1 tbsp chopped garlic (or 3 garlic cloves, crushed); elevates flavor; can use garlic powder if preferred.
  • 1 cup chicken broth (8 fl oz); adds moisture and depth; Better Than Bouillon is a great choice.
  • 3 oz freshly grated parmesan cheese Savory topping; to avoid burning, add toward the end of baking.
For Seasoning
  • 1 tsp dried parsley flakes Introduces herbal notes; fresh parsley is a vibrant alternative.
  • 1/2 tsp dried thyme Offers aromatic earthiness.
  • 1 tsp paprika Provides mild heat and vibrant color.
  • Salt and ground black pepper Essential for seasoning; adjust to taste.
  • 1 tbsp salted butter (or olive oil); enhances flavor and aids in caramelization.
For Garnish
  • Fresh parsley leaves, chopped (about a handful) for a pop of color and freshness on top of the bake.

Equipment

  • Large frying pan
  • ovenproof dish
  • Aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).
  2. Cut the chicken thighs into thirds and season with salt, pepper, parsley, and thyme. Sear in a heated pan with salted butter for 5-7 minutes until golden brown.
  3. Melt the remaining butter and sauté onions and butternut squash with paprika for 8-10 minutes. Deglaze with chicken broth.
  4. Add leeks and garlic to the pan and cook for another 5 minutes until leeks are tender.
  5. Transfer the sautéed vegetables to an ovenproof dish and layer the seared chicken on top.
  6. Pour remaining chicken broth over and sprinkle parmesan cheese on top.
  7. Cover with foil and bake for 15 minutes then remove foil and bake an additional 15 minutes until chicken is cooked through.
  8. Garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Embrace the comforting essence of this dish as you gather your ingredients and prepare for a delightful dinner!

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