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Roasted Chicken Leek and Butternut Squash Bake

Savory Roasted Chicken Leek and Butternut Squash Bake Recipe

A delightful one-pan wonder, this Roasted Chicken Leek and Butternut Squash Bake combines juicy chicken thighs, sweet butternut squash, and tender leeks for the perfect autumn meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 spray Low-calorie oil spray Use for greasing the pan to reduce fat content.
  • 500 grams Boneless skinless chicken thighs Essential for a juicy bake; can substitute with bone-in thighs but increase cooking time.
  • 1 teaspoon Dried parsley flakes Adds a burst of herbal flavor to the dish.
  • 1 teaspoon Dried thyme Enhances the earthy flavor profile that complements the chicken.
  • 1 teaspoon Salt Season generously for overall taste enhancement.
  • 1 teaspoon Ground black pepper Season generously for overall taste enhancement.
  • 50 grams Salted butter (or olive oil) Adds richness; substitute olive oil for a lighter option.
  • 1 large Yellow onion Provides sweetness and forms the base flavor for the dish.
  • 400 grams Butternut squash Sweet and rich in texture; dice into 1-inch cubes for even cooking.
  • 1 teaspoon Paprika Contributes depth and color; consider smoked paprika for a twist.
  • 2 pieces Leeks Delivers a mild, onion-like flavor; ensure they’re cleaned and trimmed properly.
  • 3 cloves Chopped garlic Offers aromatic depth; fresh garlic yields the best results.
  • 500 ml Chicken broth (Better Than Bouillon recommended) Essential for adding moisture and flavor while deglazing.
  • 50 grams Freshly grated parmesan cheese Provides a creamy topping; add in the last moments of cooking to prevent burning.
  • 2 tablespoons Fresh parsley leaves A garnish that brings freshness and color to your dish.

Equipment

  • Oven
  • frying pan
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Gather your ingredients.
  2. Cut the boneless skinless chicken thighs into thirds and season with salt, ground black pepper, dried parsley flakes, and dried thyme.
  3. In a hot frying pan, add low-calorie oil spray and sear the seasoned chicken pieces for about 5-7 minutes until golden brown on all sides.
  4. Melt salted butter in the same pan, then add chopped yellow onion, diced butternut squash, and paprika. Sauté for about 5-6 minutes.
  5. Deglaze the pan with chicken broth and add cleaned leeks and chopped garlic. Cook for an additional 2-3 minutes until leeks soften.
  6. Transfer the sautéed vegetables to a large ovenproof dish. Arrange chicken pieces on top and pour remaining chicken broth over.
  7. Cover the dish with foil and bake for 15 minutes. Then, remove foil and bake for an additional 15 minutes.
  8. Sprinkle freshly grated parmesan cheese over the dish a few minutes before the final baking time. Bake until cheese is melted and chicken reaches an internal temperature of 165°F.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 250IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This comforting recipe is ideal for busy weeknights, delivering nourishing goodness in every bite.

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