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.
Ingredients
Scale
- 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
- Peel and cube the butternut squash into bite-sized pieces.
- Clean the leeks thoroughly and slice them into thin rounds.
- Mince the garlic and strip thyme leaves from stems.
- Toss squash and leeks in a large bowl with olive oil, garlic, thyme, salt, and pepper.
- Spread the mixture evenly in a baking dish.
- Nestle the chicken thighs into the vegetable mixture.
- Drizzle a bit more olive oil on top and season again with salt and pepper.
- Roast at 400°F (200°C) for 35-40 minutes until chicken is cooked through and golden brown, and squash is tender.
Notes
- Perfect for fall and winter nights.
- Great for weeknight dinners or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg