Roasted Chicken, Leek, and Butternut Squash Bake Recipe
A hearty and flavorful Roasted Chicken Leek and Butternut Squash Bake featuring tender chicken thighs, sweet butternut squash, aromatic leeks, and a crispy parmesan topping, perfect for a wholesome family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 sliced
- 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
- Preheat Oven and Prepare Chicken: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the boneless skinless chicken thighs into thirds to create smaller pieces.
- Sear Chicken: Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add the chicken pieces along with dried parsley, dried thyme, salt, and black pepper. Fry the chicken until lightly golden on all sides, ensuring the pan is hot before adding chicken for a good sear. Remove chicken and set aside.
- Sauté Vegetables: In the same pan, add the butter or olive oil. Sauté the sliced yellow onion, diced butternut squash, leeks, chopped garlic, and paprika until the vegetables start to soften, about 5-7 minutes.
- Combine and Transfer to Bake: Return the seared chicken pieces to the pan with vegetables, pour in the chicken broth, and stir gently to combine all ingredients. Transfer the mixture into an oven-safe baking dish.
- Add Topping and Bake: Sprinkle the freshly grated parmesan cheese evenly over the top. Place the baking dish in the preheated oven and roast for 30-40 minutes or until the chicken is cooked through, vegetables are tender, and the cheese is golden and crispy.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh parsley leaves over the top before serving hot.
Notes
- Ensure the frying pan is hot before adding chicken to achieve a golden sear.
- You can substitute salted butter for olive oil if preferred.
- Better Than Bouillon chicken broth enhances flavor but regular chicken broth works well too.
- This dish pairs well with a side of steamed green vegetables or a crisp salad.
