Description
This Roasted Chicken, Leek & Butternut Squash Bake is a comforting and flavorful dish featuring tender seared chicken thighs nestled atop a bed of sautéed butternut squash, leeks, and onions. Finished with a golden Parmesan crust, this bake combines savory herbs, subtle spices, and rich textures for a delightful meal perfect for weeknight dinners or special family gatherings.
Ingredients
Scale
Proteins
- 1 1/3 lb (600 g) boneless skinless chicken thighs
Vegetables
- 1 yellow onion, sliced
- 1 1/3 lb (600 g) butternut squash, peeled and diced
- 3 leeks, washed, trimmed and sliced
- 1 tbsp minced garlic (or ~3 cloves crushed)
Seasonings & Herbs
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 tsp paprika
- Fresh parsley, chopped (for garnish)
Fats & Liquids
- Low-calorie oil spray
- 1 tbsp salted butter (or olive oil)
- 1 cup (240 ml) chicken broth
Dairy
- 3 oz (80 g) freshly grated parmesan cheese
Instructions
- Preheat the oven: Set your oven to 180 °C fan / 200 °C / 400 °F to prepare for baking the casserole later.
- Prepare the chicken: Cut the chicken thighs into thirds for even cooking and better presentation. Heat a pan over medium-high heat with a low-calorie oil spray to prevent sticking.
- Sear the chicken: Season the chicken pieces with dried parsley, thyme, salt, and black pepper. Sear them in the hot pan until they develop a light golden crust. Remove and set aside to keep warm.
- Sauté vegetables: In the same pan, melt the butter. Add the sliced onion, diced butternut squash, and paprika, cooking until the squash begins to soften, stirring occasionally to prevent burning.
- Deglaze the pan: Gradually pour in the chicken broth, scraping the pan bottom to lift browned bits, infusing flavor into the vegetables and liquid.
- Add leeks and garlic: Stir in the sliced leeks and minced garlic, continuing to cook for 5 to 8 minutes until the squash is tender and the leeks soften, creating a harmonious vegetable medley.
- Assemble the bake: Transfer the vegetable mixture to a baking dish, spreading it evenly in a single layer. Nestle the seared chicken pieces on top and pour any accumulated pan juices over the dish for extra moisture and taste.
- Add the cheese and cover: Sprinkle the freshly grated Parmesan evenly over the chicken and vegetables, then cover the baking dish with foil to retain moisture during baking.
- Bake covered: Place the dish in the preheated oven and bake for 15 minutes to allow flavors to meld and the chicken to cook through gently.
- Finish baking uncovered: Remove the foil and continue baking for another 15 minutes. This will brown the cheese topping and ensure the chicken is fully cooked with a golden crust.
- Season and garnish: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve hot for an inviting and delicious meal.
Notes
- Use boneless skinless chicken thighs as they remain moist and tender while cooking.
- Substitute butter with olive oil to reduce saturated fat content.
- Ensure leeks are thoroughly cleaned to remove grit before cooking.
- If butternut squash is unavailable, use sweet potatoes as an alternative.
- For a vegetarian version, omit chicken and use vegetable broth instead of chicken broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
