Description
This Roasted Chicken Leek and Butternut Squash Bake is a cozy one-pan dinner featuring tender chicken thighs, sweet caramelized squash, and aromatic leeks. Perfect for fall and winter nights, this comforting chicken bake recipe is easy to prepare, full of flavor, and family-friendly. Great for weeknight dinners or holiday meals alike.
Ingredients
4 bone-in chicken thighs
3 cups cubed butternut squash
2 leeks sliced into rounds
3 cloves garlic minced
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Peel and cube the butternut squash into bite-sized pieces.
2. Clean the leeks thoroughly and slice them into thin rounds.
3. Mince the garlic and strip thyme leaves from stems.
4. Toss squash and leeks in a large bowl with olive oil, garlic, thyme, salt, and pepper.
5. Spread the mixture evenly in a baking dish.
6. Nestle the chicken thighs into the vegetable mixture.
7. Drizzle a bit more olive oil on top and season again with salt and pepper.
8. Roast at 400°F (200°C) for 35-40 minutes until chicken is cooked through and golden brown, and squash is tender.
Notes
Use fresh thyme for best flavor but dried thyme works in a pinch.
For extra crisp skin, broil the chicken for the last 3 minutes.
You can substitute sweet potatoes for squash for a variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 110mg