Description
This hearty Roasted Chicken, Leek & Butternut Squash Bake combines tender seared chicken thighs with softened leeks, sweet butternut squash, and a savory blend of herbs and Parmesan cheese. Baked to golden perfection, this dish offers a comforting and flavorful one-pan meal that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Seasoning
- 1 1/3 lb (600 g) boneless skinless chicken thighs, cut into thirds
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Low-calorie oil spray, for cooking
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 approximately 3 cloves crushed)
- 1 cup (240 ml) chicken broth
Toppings and Garnish
- 3 oz (80 g) freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan / 200°C / 400°F to prepare for baking the dish.
- Prepare Chicken: Cut the chicken thighs into thirds. Heat a pan over medium-high heat and lightly spray with low-calorie oil.
- Season and Sear Chicken: Season the chicken pieces with dried parsley, thyme, salt, and black pepper. Sear the chicken in the pan until lightly golden on all sides. Remove from the pan and set aside.
- Sauté Vegetables: In the same pan, melt the butter (or heat olive oil). Add the sliced onion, diced butternut squash, and paprika. Cook until the squash begins to soften, about 5-7 minutes.
- Add Broth: Gradually pour in the chicken broth, scraping the pan to loosen any browned bits to enhance flavor.
- Cook Leeks and Garlic: Add the sliced leeks and minced garlic to the pan. Cook together for 5-8 minutes until the butternut squash is tender and the leeks have softened.
- Transfer to Baking Dish: Spread the vegetable mixture evenly in a single layer in a baking dish. Nestle the seared chicken pieces on top and pour any remaining pan juices over.
- Add Cheese and Cover: Sprinkle the freshly grated Parmesan cheese evenly over the top. Cover the dish with foil.
- Bake Covered: Bake in the preheated oven for 15 minutes with the foil on to cook the chicken through gently.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the top is golden and the chicken is fully cooked.
- Finish and Serve: Remove from the oven, adjust seasoning to taste, garnish with fresh chopped parsley, and serve hot.
Notes
- Boneless, skinless thighs are preferred for even cooking and tenderness.
- If butternut squash is unavailable, substitute with sweet potatoes or pumpkin.
- Using freshly grated Parmesan adds a richer flavor compared to pre-grated varieties.
- Chicken broth can be substituted with vegetable broth for a lighter flavor.
- Covering with foil during initial baking helps keep the chicken moist.
- Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
