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Roasted Chicken Leek and Butternut Squash Bake

Cozy Roasted Chicken Leek and Butternut Squash Bake Delight

This Hearty Roasted Chicken Leek and Butternut Squash Bake combines tender chicken thighs, sweet butternut squash, and leeks for a comforting one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Thawed and patted dry
For the Vegetables
  • 1 medium Yellow Onion Can substitute with sweet onion
  • 1 medium Butternut Squash Cut into 1-inch cubes
  • 2 medium Leeks Cleaned thoroughly before use
  • 3 cloves Garlic Crushed for stronger flavor
For the Broth and Seasoning
  • 1 cup Chicken Broth Better Than Bouillon recommended
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Thyme Fresh herbs can be substituted
  • 1 teaspoon Paprika Cayenne can be swapped for heat
  • to taste Salt
  • to taste Ground Black Pepper
For Cooking and Topping
  • 3 tablespoons Salted Butter Can use olive oil
  • 1 cup Freshly Grated Parmesan Cheese Sprinkle towards the end of baking
  • 1/4 cup Fresh Parsley For garnish

Equipment

  • ovenproof dish
  • Skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) and grease a large ovenproof dish with butter or cooking spray.
  2. Cut chicken thighs into thirds and season with salt, pepper, and paprika. Sear in a skillet with melted butter for 3-4 minutes on each side until golden brown, then set aside.
  3. In the same skillet, reduce heat and sauté chopped onion in additional butter for 2-3 minutes until translucent, then add butternut squash and paprika; cook for 5 minutes.
  4. Pour in chicken broth to deglaze the pan, then add leeks and minced garlic; cook for 4-5 minutes until tender.
  5. Transfer sautéed vegetables into the prepared baking dish and arrange the seared chicken on top; pour remaining broth over everything.
  6. Cover the dish tightly with foil and bake for 15 minutes to retain moisture.
  7. Remove the foil, sprinkle Parmesan cheese on top, and bake uncovered for an additional 15 minutes until chicken is cooked through and brown.
  8. Let cool for a few minutes, taste and adjust seasoning with salt and pepper, then garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Ensure even cooking by cutting butternut squash into uniform pieces and don't overcrowd the pan while searing chicken.

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