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–+ servings
Roasted Chicken Leek and Butternut Squash Bake

Warm and Comforting Roasted Chicken Leek and Butternut Squash Bake

This Roasted Chicken Leek and Butternut Squash Bake is a comforting dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs can substitute chicken breasts
  • to taste Salt
  • to taste Ground Black Pepper
  • spray Low-Calorie Oil Spray olive oil can be used as a substitute
For the Vegetables
  • 1 medium Yellow Onion can substitute with shallots
  • 2 cup Butternut Squash can substitute with acorn squash
  • 2 medium Leeks green onions can substitute
  • 2 cloves Garlic chopped or crushed
For the Seasoning and Topping
  • 1 tablespoon Dried Parsley Flakes fresh parsley is an alternative
  • 1 teaspoon Dried Thyme can substitute Italian seasoning
  • 1 teaspoon Paprika smoked paprika adds a twist
  • 1 tablespoon Salted Butter can substitute with olive oil
  • 1/2 cup Freshly Grated Parmesan Cheese nutritional yeast is a dairy-free alternative
  • 1 cup Chicken Broth vegetable broth can be used for a vegetarian option
For Garnish
  • 1/4 cup Chopped Fresh Parsley Leaves optional but recommended

Equipment

  • large 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 boneless skinless chicken thighs into thirds and season generously with salt and black pepper.
  3. Sear the chicken in a lightly oiled pan over medium-high heat until golden brown, about 5-7 minutes.
  4. Melt salted butter in the same pan, sauté diced onion and butternut squash for 8-10 minutes until softened.
  5. Add chopped garlic and leeks, cooking for an additional 4-5 minutes.
  6. Transfer the vegetable mixture to a large ovenproof dish, spreading it evenly.
  7. Layer the seared chicken over the vegetables, pour the broth over, and add any reserved chicken juices.
  8. Sprinkle Parmesan cheese on top and cover with aluminum foil.
  9. Bake covered for 15 minutes, then uncover and bake for another 15 minutes until cooked through.
  10. Optionally broil for an additional 2-3 minutes for a golden crust.
  11. Season with additional salt and pepper if needed and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Cut butternut squash into 1-inch cubes for even cooking. Avoid overcrowding the baking dish for proper browning. Taste and adjust seasoning before serving.

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