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–+ servings
Roasted Chicken Leek and Butternut Squash Bake

Cozy Roasted Chicken Leek and Butternut Squash Bake Bliss

A comforting feast of roasted chicken, leeks, and butternut squash, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Boneless Skinless Chicken Thighs can substitute with bone-in thighs
For the Vegetables
  • 1 medium Yellow Onion
  • 2 medium Leeks
  • 1 pound Butternut Squash cut into 1-inch cubes
  • 3 cloves Chopped Garlic fresh garlic preferred
For Seasoning
  • 1 teaspoon Dried Thyme fresh thyme can be used for brighter flavor
  • 1 teaspoon Dried Parsley Flakes for garnish
  • to taste Salt
  • to taste Ground Black Pepper
  • 1 teaspoon Paprika for added warmth
For Cooking
  • 2 tablespoons Salted Butter can substitute with olive oil
  • 1.5 cups Chicken Broth using Better than Bouillon is recommended
For the Topping
  • 0.5 cup Freshly Grated Parmesan Cheese sprinkle towards the end of baking
  • 2 tablespoons Fresh Parsley Leaves for garnish

Equipment

  • large skillet
  • ovenproof dish
  • meat thermometer

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 sear in a large skillet over medium-high heat until golden, about 4–5 minutes per side. Transfer to a plate.
  3. Melt 2 tablespoons of salted butter in the same skillet. Add diced onion and butternut squash, seasoned with paprika, and sauté for 6–8 minutes until onion is translucent.
  4. Deglaze the pan with chicken broth, scraping up bits from the bottom. Stir in chopped leeks and garlic, cooking for an additional 3–4 minutes.
  5. Transfer the vegetable mixture to a large ovenproof dish. Layer the seared chicken on top and pour the remaining broth over everything. Sprinkle with Parmesan cheese.
  6. Cover with foil and bake for 15 minutes, then remove foil and continue baking for another 15 minutes until the chicken reaches 165°F (75°C).
  7. Let the dish rest for a few minutes before serving. Garnish with fresh parsley leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 1560IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For an extra flavor kick, consider adding a splash of white wine when deglazing. Store leftovers in an airtight container for up to 4 days.

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