Description
This Roasted Chicken, Leek & Butternut Squash Bake is a wholesome, flavorful dish combining tender chicken thighs with sweet butternut squash, aromatic leeks, and a savory blend of herbs and Parmesan cheese. Perfect for a comforting dinner, it’s cooked to golden perfection in the oven, balancing tender vegetables and crispy-topped chicken in a single bake.
Ingredients
Scale
Chicken and Seasonings
- 1 1/3 lb (600 g) boneless skinless chicken thighs
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Low-calorie oil spray
Vegetables and Flavorings
- 1 tbsp salted butter (or olive oil)
- 1 yellow onion, sliced
- 1 1/3 lb (600 g) butternut squash, peeled and diced
- 1 tsp paprika
- 3 leeks, washed, trimmed and sliced
- 1 tbsp minced garlic (or ~3 cloves crushed)
Liquids and Toppings
- 1 cup (240 ml) chicken broth
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 180 °C fan / 200 °C / 400 °F to prepare for baking the dish.
- Prepare the Chicken: Cut the chicken thighs into thirds for even cooking. Heat a pan over medium-high heat and spray with low-calorie oil spray to prevent sticking.
- Season and Sear the Chicken: Season the chicken pieces with dried parsley, dried thyme, salt, and black pepper. Sear them in the hot pan until they are lightly golden on all sides, then remove from the pan and set aside.
- Sauté Vegetables: In the same pan, melt the butter or add olive oil. Add the sliced yellow onion, diced butternut squash, and paprika. Cook until the squash starts to soften, stirring occasionally to avoid burning.
- Add Broth for Flavor: Gradually pour in the chicken broth while scraping the pan to release browned bits, adding extra flavor to the mix.
- Cook Leeks and Garlic: Add the sliced leeks and minced garlic to the pan. Cook for 5 to 8 minutes until the squash is tender and the leeks have softened.
- Assemble the Bake: Transfer the cooked vegetable mixture into a baking dish in a single even layer. Nestle the seared chicken pieces on top and pour over any remaining pan juices for moisture and flavor.
- Add Cheese and Cover: Sprinkle freshly grated Parmesan cheese evenly over the top of the chicken and vegetables. Cover the dish with foil to retain moisture during the first part of baking.
- Bake Covered: Bake in the preheated oven for 15 minutes while covered with foil to allow the flavors to meld and chicken to begin cooking through.
- Finish Baking Uncovered: Remove the foil and bake for another 15 minutes, or until the top is golden and the chicken is fully cooked through (internal temperature 165 °F or 74 °C). Season to taste, garnish with fresh chopped parsley, and serve hot.
Notes
- You can substitute butter with olive oil for a dairy-free option.
- Ensure the chicken is cooked to the correct internal temperature for safety.
- Using freshly grated Parmesan will give the best flavor compared to pre-grated cheese.
- Leeks should be thoroughly washed to remove any grit.
- This recipe can be adapted with other root vegetables if butternut squash is unavailable.
