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Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Roasted Chicken Leek and Butternut Squash Bake - Alrightwithme
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Experience the warmth and comfort of home-cooked meals with our Roasted Chicken Leek and Butternut Squash Bake. This delightful one-pan dish combines tender chicken thighs, sweet butternut squash, and savory leeks for a nutritious dinner that is both easy to prepare and packed with flavor. With minimal cleanup required, it’s perfect for busy weeknights or cozy gatherings. In just 45 minutes, you can have a wholesome meal that impresses everyone around the table. Whether you serve it as a family-style platter or pair it with your favorite sides, this bake will quickly become a go-to in your kitchen.

Ingredients

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  • Low-calorie oil spray
  • 1 1/3 lb boneless skinless chicken thighs, uncooked
  • 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 yellow onion, sliced
  • 1 1/3 lb butternut squash, peeled and diced
  • 1 tsp paprika
  • 3 leeks, cleaned, trimmed, and cut into slices
  • 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
  • 1 cup (8 fl oz) chicken broth (better than bouillon recommended)
  • 3 oz (80 g) freshly grated parmesan cheese
  • Fresh parsley leaves, chopped (about a handful)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, season the uncooked chicken thighs with dried parsley flakes, dried thyme, salt, and pepper. Set aside to allow flavors to meld.
  3. In a baking dish over medium heat on the stove or in an oven-safe skillet: Melt butter or heat olive oil. Add sliced onions and sauté until translucent. Stir in chopped garlic until fragrant.
  4. Add diced butternut squash and sliced leeks to the baking dish. Sprinkle paprika over the vegetables. Toss everything together so that they are well coated.
  5. Place seasoned chicken thighs on top of the vegetable mixture. Pour in chicken broth around the sides of the dish.
  6. Roast in the preheated oven for about 30 minutes or until chicken is fully cooked through. The internal temperature should reach at least 165°F (75°C).
  7. Sprinkle freshly grated parmesan cheese over the top during the last few minutes of roasting. Allow it to melt beautifully before removing from the oven.
  8. Let cool slightly before garnishing with freshly chopped parsley. Serve warm for a delightful dining experience!

Nutrition

Find it online: https://madebykiara.com/roasted-chicken-leek-and-butternut-squash-bake-alrightwithme/