Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

If you’re looking for a comforting dish that’s perfect for any occasion, the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme is a fantastic choice. This one-pan meal is loaded with flavor and makes weeknight dinners a breeze. The combination of tender chicken, savory leeks, and sweet butternut squash creates a delightful harmony that will please your palate. Plus, it’s an excellent option for those chilly fall evenings when you crave something hearty yet nutritious.

Why You’ll Love This Recipe

• Effortless Preparation: With everything cooked in one pan, cleanup is quick and easy.
• Flavor Explosion: The blend of herbs and roasted vegetables enhances the chicken’s taste beautifully.
• Versatile Ingredients: This recipe can be adapted to include seasonal veggies or your favorite herbs.
• Nutritious Comfort Food: Packed with wholesome ingredients, this dish satisfies without guilt.
• Perfect for Leftovers: Enjoy the leftovers as a delicious lunch or dinner the next day.

Tools and Preparation

Before diving into the cooking process, gather your tools and ensure you have everything ready. Having the right equipment makes all the difference in efficiency and results.

Essential Tools and Equipment

• Large baking dish
• Sharp knife
• Cutting board
• Measuring spoons
• Mixing spoon

Importance of Each Tool

• Large baking dish: Ideal for evenly roasting your chicken and vegetables together.
• Sharp knife: Ensures precise cuts on your vegetables, making prep easier and safer.
• Cutting board: Provides a stable surface for chopping ingredients while keeping your counters clean.
• Measuring spoons: Helps in accurately measuring seasonings for consistent flavor.

Ingredients

To create this mouthwatering Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme, here are the ingredients you’ll need:

For the Chicken

• Low-calorie oil spray
• 1 1/3 lb boneless skinless chicken thighs, uncooked
• 1 tsp dried parsley flakes
• 1/2 tsp dried thyme
• Salt and ground black pepper, to taste

For the Vegetables

• 1 tbsp salted butter (or olive oil)
• 1 yellow onion, sliced
• 1 1/3 lb butternut squash, peeled and diced
• 1 tsp paprika
• 3 leeks, cleaned, trimmed, and cut into slices
• 1 tbsp chopped garlic (or 3 garlic cloves, crushed)

For the Broth and Cheese

• 1 cup (8 fl oz) chicken broth (better than bouillon recommended)
• 3 oz (80 g) freshly grated parmesan cheese
• Fresh parsley leaves, chopped (about a handful)

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Make Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven ensures that everything roasts evenly.

Step 2: Prepare the Chicken

In a large bowl:
1. Spray the chicken thighs with low-calorie oil spray.
2. Season with parsley flakes, thyme, salt, and pepper. Mix well to coat.

Step 3: Sauté Onions

In your baking dish:
1. Melt butter or heat olive oil over medium heat on the stovetop.
2. Add sliced onions and sauté until they become translucent.

Step 4: Add Vegetables

Stir in:
– Diced butternut squash,
– Paprika,
– Sliced leeks,
– Chopped garlic.

Mix everything together to combine flavors evenly.

Step 5: Combine Everything

Place seasoned chicken thighs on top of the vegetable mixture in the baking dish.

Step 6: Add Broth

Pour chicken broth over all ingredients in the dish to keep everything moist during baking.

Step 7: Bake

Transfer the baking dish into the preheated oven:
– Bake for about 30 minutes or until chicken is fully cooked through.
– Sprinkle freshly grated parmesan cheese over the top during the last few minutes of baking.

Step 8: Serve

Once done, remove from oven. Top with fresh parsley before serving. Enjoy your delicious Roasted Chicken Leek and Butternut Squash Bake!

How to Serve Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Serving your Roasted Chicken Leek and Butternut Squash Bake can elevate the meal experience. Here are some delightful suggestions to enhance your dining occasion.

Add a Fresh Salad

• A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette brings freshness that balances the richness of the bake.

Serve with Crusty Bread

• Warm, crusty bread is perfect for soaking up any delicious juices from the bake, adding a comforting touch to your meal.

Pair with Steamed Greens

• Steamed broccoli or green beans offer a nutritious side that complements the flavors of chicken and squash beautifully.

Garnish with Fresh Herbs

• Top your bake with freshly chopped parsley for an added burst of color and flavor that brightens each bite.

How to Perfect Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Perfecting this dish involves attention to detail. Here are some tips to ensure you achieve the best results.

• Use quality chicken – Choosing fresh, high-quality chicken thighs enhances flavor and tenderness in your dish.
• Don’t rush the onions – Sautéing onions until they are golden adds sweetness and depth to your baked dish.
• Adjust seasoning – Always taste before serving; adjusting salt and pepper can make all the difference.
• Ensure even cooking – Cut butternut squash into uniform pieces for even cooking throughout the bake.
• Let it rest – Allow the finished dish to rest for a few minutes before serving; this helps retain juices in the chicken.

Best Side Dishes for Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

Complementing your Roasted Chicken Leek and Butternut Squash Bake with tasty side dishes can create a well-rounded meal. Here are some excellent options:

1. Garlic Mashed Potatoes – Creamy potatoes infused with garlic provide a comforting contrast to the robust flavors of the bake.
2. Roasted Brussels Sprouts – Crisp-tender Brussels sprouts seasoned with olive oil create an appealing crunch alongside your main dish.
3. Quinoa Salad – A colorful quinoa salad mixed with diced vegetables offers protein-packed nutrition while being light on calories.
4. Couscous with Vegetables – Fluffy couscous tossed with seasonal veggies adds texture and complements the sweetness of butternut squash.
5. Herbed Rice Pilaf – Aromatic rice cooked with herbs pairs beautifully, absorbing flavors from the chicken dish.
6. Carrot Slaw – A refreshing carrot slaw dressed in citrus adds brightness and crunch, enhancing every bite of the baked dish.

Common Mistakes to Avoid

One-pan recipes, like this Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme, can be simple and rewarding. However, there are common mistakes that can hinder the results.

• Using too much seasoning: Over-seasoning can overpower the dish. Stick to the recommended amounts of herbs and spices for balance.
• Neglecting vegetable prep: Not preparing vegetables properly can lead to uneven cooking. Ensure all veggies are cut to similar sizes for even roasting.
• Skipping the broth: Omitting chicken broth can result in a dry bake. The broth adds moisture and flavor, so don’t skip it!
• Not preheating the oven: Starting with a cold oven affects cooking time and texture. Always preheat your oven before placing your dish inside.
• Overcrowding the pan: Packing too many ingredients into the pan leads to steaming instead of roasting. Use a larger pan if necessary.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

• Place in a freezer-safe container or bag.
• Freeze for up to 3 months.

Reheating Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

• Oven: Preheat to 350°F (175°C), cover with foil, and reheat for about 20 minutes.
• Microwave: Heat in a microwave-safe dish on medium power for 3-5 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over medium heat, adding a splash of broth to keep it moist, for about 5-10 minutes.

Frequently Asked Questions

Here are some common questions about making the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme.

Can I use other vegetables?

Yes! Feel free to swap in your favorite vegetables like carrots or sweet potatoes.

How can I make this recipe spicier?

Add red pepper flakes or a dash of hot sauce before baking for some heat.

Can this Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme be made ahead of time?

Absolutely! You can prepare it a day ahead; just store it covered in the fridge until you’re ready to bake.

What side dishes pair well with this bake?

Serve with a side salad or crusty bread to complement this hearty meal.

Final Thoughts

The Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme is not only delicious but also flexible. You can customize it with various vegetables and spices according to your taste. This recipe is perfect for busy weeknights or special gatherings. Give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme

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• Author: Amelia
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Indulge in the warm and comforting flavors of the Roasted Chicken Leek and Butternut Squash Bake – Alrightwithme. This delightful one-pan dish features tender chicken thighs roasted to perfection alongside savory leeks and sweet butternut squash, creating a harmonious blend of textures and tastes. Perfect for busy weeknights or cozy family dinners, this recipe is not only easy to prepare but also packed with nutritious ingredients, making it a guilt-free comfort food option. Serve it on chilly evenings for a satisfying meal that will please everyone at the table.

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Ingredients

Scale 1x2x3x

• 1 1/3 lb boneless skinless chicken thighs
• 1 yellow onion, sliced
• 1 1/3 lb butternut squash, peeled and diced
• 3 leeks, cleaned and sliced
• 1 cup chicken broth
• Freshly grated parmesan cheese
• Low-calorie oil spray
• 1 tsp dried parsley flakes
• 1/2 tsp dried thyme
• Salt and ground black pepper to taste
• 1 tbsp salted butter (or olive oil)
• 1 tsp paprika
• 1 tbsp chopped garlic (or 3 garlic cloves, crushed)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, season chicken thighs with low-calorie oil spray, parsley flakes, thyme, salt, and pepper.
3. In a baking dish, sauté sliced onions in butter or olive oil until translucent.
4. Add diced butternut squash, paprika, sliced leeks, and chopped garlic; mix well.
5. Layer seasoned chicken thighs on top of the vegetable mixture.
6. Pour chicken broth over all ingredients.
7. Bake for about 30 minutes or until chicken is cooked through; sprinkle parmesan cheese during the last few minutes.
8. Garnish with fresh parsley before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 6g
• Sodium: 620mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 31g
• Cholesterol: 115mg