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Roasted Chicken, Leek, and Butternut Squash Bake Recipe

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5 from 144 reviews

A hearty and flavorful Roasted Chicken Leek and Butternut Squash Bake featuring tender chicken thighs, sweet butternut squash, and aromatic leeks, all baked to perfection with a crispy parmesan topping. This comforting dish combines savory herbs and garlic with wholesome ingredients for a satisfying meal.

Ingredients

For the chicken and vegetables:

  • 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)

For the topping:

  • 3 oz (80 g) freshly grated parmesan cheese
  • Fresh parsley leaves, chopped (about a handful)

Instructions

  1. Preheat oven: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6) to prepare for baking the chicken and vegetables evenly.
  2. Prepare chicken: Cut the boneless skinless chicken thighs into thirds for smaller, bite-sized pieces to ensure thorough cooking and easy serving.
  3. Sear chicken: Spray a large frying pan with low-calorie oil spray and heat over medium-high heat. Add the chicken pieces, sprinkle with dried parsley, dried thyme, salt, and ground black pepper. Fry the chicken until lightly golden on all sides for enhanced flavor and texture, then remove from pan and set aside.
  4. Sauté vegetables: In the same pan, add the salted butter or olive oil, then sauté the sliced yellow onion, diced butternut squash, paprika, leeks, and chopped garlic until softened and fragrant, about 5-7 minutes.
  5. Combine and add broth: Return the seared chicken pieces to the pan with the vegetables. Pour in the chicken broth to add moisture and flavor, allowing it to combine well with all ingredients.
  6. Transfer to baking dish: Transfer the chicken and vegetable mixture into a baking dish, spreading it out evenly.
  7. Add topping: Sprinkle the freshly grated parmesan cheese evenly over the top of the mixture to create a delightful golden crust when baked.
  8. Bake: Place the dish into the preheated oven and bake for 35-40 minutes until the chicken is cooked through, the vegetables are tender, and the parmesan topping is golden and crispy.
  9. Garnish and serve: Remove from oven, garnish with freshly chopped parsley leaves, and serve hot for a comforting meal.

Notes

  • You can substitute boneless skinless chicken thighs with chicken breasts if preferred, but thighs provide more flavor and tenderness.
  • Make sure to clean and trim the leeks thoroughly to avoid grit in the final dish.
  • For a dairy-free version, omit the parmesan cheese or use a suitable plant-based alternative.
  • Cooking times may vary slightly depending on oven performance; ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
  • Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.

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