Hearty Roasted Chicken Leek and Butternut Squash Bake Delight

Discover the cozy flavors of Roasted Chicken Leek and Butternut Squash Bake, a comforting, one-pan meal perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 4 plates

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 1/3 lb Boneless Skinless Chicken Thighs Substitute with bone-in thighs, increasing cooking time by 10-15 minutes.

For the Vegetables

1 Yellow Onion Provides sweetness and depth; green onions can be a milder alternative.
1 1/3 lb Butternut Squash Adds sweetness and texture; substitute with sweet potatoes for a similar taste.
3 Leeks Contributes a mild onion flavor; swap with more onions or shallots if needed.
1 tbsp Chopped Garlic Elevates flavor; garlic powder works well if fresh isn’t available.

For Flavoring

1/2 tsp Dried Thyme Enhances savory taste; fresh thyme is a great substitute—use three times the amount!
1 tsp Dried Parsley Flakes Adds herbal flavor; fresh parsley can replace it, but increase the amount as it's milder.
1 tsp Paprika Infuses warmth and color; consider using smoked paprika for a flavorful twist.
Salt and Ground Black Pepper Essential for flavor enhancement; adjust to your personal taste.

For Cooking

Low-Calorie Oil Spray Helps fry the chicken, reducing added fat without sacrificing texture.
1 tbsp Salted Butter or Olive Oil Adds richness to the sautéed vegetables; use unsalted butter for a lighter touch.
1 cup Chicken Broth Provides moisture and flavor; homemade or store-bought works well.

For Topping

3 oz Freshly Grated Parmesan Cheese Adds a savory finish; substitute with mozzarella or cheddar if desired.
Fresh Parsley Leaves Offers a burst of freshness; chives or basil can be other options.

Equipment

Frying Pan
Ovenproof Dish
aluminum foil

Method

Step-by-Step Instructions

Preheat your oven to 180°C (200°C/400°F/Gas Mark 6).
Cut the chicken thighs into thirds and season with salt and pepper. Sauté in a frying pan over medium heat until golden, about 5–7 minutes.
Melt butter or oil in the same pan, add onion, squash, and paprika. Cook until the squash begins to soften, about 8–10 minutes. Incorporate chicken broth.
Add leeks and garlic, cooking for an additional 5–7 minutes until tender and golden.
Spread vegetable mixture in an ovenproof dish and nestle the chicken on top. Drizzle any remaining broth over the chicken.
Sprinkle grated Parmesan cheese over the chicken and vegetable mixture.
Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 15 minutes until golden brown and chicken is cooked through.
Remove from oven, cool slightly, and garnish with parsley before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This dish is perfect for leftovers, allowing flavors to meld even more. Store in an airtight container for up to 4 days.

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