Description
Roasted Chicken Leek and Butternut Squash Bake is a hearty and flavorful one-pan dinner. It features juicy chicken thighs, sweet butternut squash, and tender leeks in a savory sauce.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 4 cups butternut squash, peeled and diced
- 2 large leeks, sliced into rounds (white and light green parts only)
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Heat a stovetop-safe skillet with olive oil and 1 tablespoon butter.
- Pat chicken thighs dry and season with salt, pepper, and paprika. Sear skin-side down for 4–5 mins until golden. Flip and cook 2–3 mins. Remove and set aside.
- In the same skillet, sauté leeks and garlic for 3–4 minutes. Add diced butternut squash, thyme, rosemary, salt, and pepper. Stir to coat evenly.
- Stir in chicken broth, cream (if using), and Dijon mustard. Simmer for 2 minutes to blend flavors.
- Nestle chicken on top of the mixture. Transfer skillet to oven (or move to a baking dish if not oven-safe).
- Roast uncovered for 30–35 minutes, until chicken is cooked through and squash is fork-tender.
- Let rest 5–10 minutes. Garnish with fresh parsley before serving.
Notes
- This dish is great for quick dinner ideas.
- It is healthy yet filling.
- Impressive enough for guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg