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