Roasted Chicken, Leek, and Butternut Squash Bake Recipe
This Roasted Chicken Leek and Butternut Squash Bake is a comforting and flavorful dish combining tender chicken thighs with sweet butternut squash, aromatic leeks, and a crispy parmesan topping. The chicken is first seared to develop a golden crust, then baked with vegetables and broth, resulting in a hearty meal perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
For the chicken and vegetables:
- 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
- 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)
- 1 cup (8 fl oz) chicken broth (Better Than Bouillon recommended)
For the topping:
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley leaves, chopped (about a handful)
Instructions
- Preheat and prepare chicken: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut boneless skinless chicken thighs into thirds to create smaller pieces for even cooking.
- Sear the chicken: Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add chicken pieces along with dried parsley, dried thyme, salt, and ground black pepper. Fry until lightly golden on all sides, then remove and set aside.
- Sauté vegetables: In the same frying pan, melt salted butter over medium heat. Add sliced yellow onion, diced butternut squash, and paprika. Cook while stirring frequently until the squash starts to soften. Gradually add small amounts of chicken broth, scraping the pan bottom to deglaze and add flavor.
- Add leeks and garlic: Add sliced leeks and chopped garlic to the pan with vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally until butternut squash is tender and leeks have softened and become golden.
- Assemble the bake: Transfer vegetable mixture to a large ovenproof dish, spreading evenly. Arrange seared chicken pieces on top, pouring over any collected juices. Pour remaining chicken broth over everything and sprinkle freshly grated parmesan cheese evenly on top.
- Bake covered: Cover dish with foil and bake in preheated oven for 15 minutes to allow flavors to meld and chicken to cook through.
- Bake uncovered: Remove foil and bake for an additional 15 minutes, or until the top is golden and both chicken and squash are fully cooked. Optionally, broil for a few minutes to deepen the color.
- Finish and serve: Season the casserole with extra salt and ground black pepper if desired. Sprinkle chopped fresh parsley on top for freshness and color before serving.
Notes
- Ensure the pan is hot before adding chicken for a better sear and golden crust.
- Stir frequently during vegetable cooking to prevent sticking and promote even cooking.
- Use good quality chicken broth such as Better Than Bouillon for deeper flavor.
- Broiling at the end is optional but adds a nice crispy topping.
- Add extra fresh parsley for a fresh herbaceous finish.
Keywords: roasted chicken, leek, butternut squash, baked chicken recipe, healthy chicken bake, parmesan topping, autumn dinner
