Roasted Chicken Leek and Butternut Squash Bake
A cozy and creamy dish featuring tender chicken, sweet butternut squash, and aromatic leeks, all roasted to perfection for a warm comfort meal.
Ingredients
Main Ingredients
- 4 pieces Chicken Thighs Juicy and tender; creates a hearty base.
- 2 cups Butternut Squash Sweet and creamy; adds warmth and depth.
- 1 cup Leeks Mild and oniony; enhances overall flavor.
- 2 tablespoons Olive Oil Adds richness and helps with roasting.
- 3 cloves Garlic Packs a punch of flavor.
- 1 teaspoon Dried Thyme Earthy and floral flavor.
- 1 teaspoon Dried Rosemary Bold and aromatic.
- to taste Salt and Pepper Essential for enhancing flavors.
- 1 cup Chicken Broth Adds moisture and richness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into small cubes.
- Clean and slice the leeks, rinsing off any grit.
- Mince the garlic and gather all ingredients.
Cooking
- In a large mixing bowl, combine the diced squash, sliced leeks, minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until well coated.
- In a baking dish, arrange the chicken thighs on top of the vegetable mixture and pour the chicken broth around it.
- Bake in the oven for 35-40 minutes until chicken reaches an internal temperature of 165°F.
Serving
- Let the dish cool for a few minutes before serving hot.
- Enjoy it on its own or with crusty bread.
Notes
For best results: use a larger dish if overcrowding; season generously; preheat the oven properly. Meal prep-friendly and can be frozen for up to 2 months.