Name: Roasted Chicken, Leek, and Butternut Squash Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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); 3 oz (80 g) freshly grated parmesan cheese; Fresh parsley leaves, chopped (about a handful)

Ingredients

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)

3 oz (80 g) freshly grated parmesan cheese

Fresh parsley leaves, chopped (about a handful)

Instructions

Step 1: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the boneless skinless chicken thighs into thirds. Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add the chicken pieces with dried parsley, dried thyme, salt, and pepper. Fry until lightly golden on all sides, then remove and set aside.

Step 2: In the same pan, melt salted butter over medium heat. Add sliced onion, diced butternut squash, and paprika. Cook, stirring often, until the squash begins to soften.

Step 3: Gradually add small amounts of chicken broth, scraping the pan to deglaze and release flavorful bits.

Step 4: Add sliced leeks and chopped garlic to the pan. Cook for 5 to 8 minutes, stirring occasionally, until the squash is tender and leeks are golden and soft.

Step 5: Transfer the vegetable mixture to a large ovenproof dish, spreading evenly without overcrowding. Arrange seared chicken pieces on top, pouring any collected juices over. Add remaining chicken broth and sprinkle grated parmesan evenly.

Step 6: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes until the top is golden and the chicken and squash are fully cooked. Optionally broil for a few minutes for more color.

Step 7: Season with extra salt and pepper if desired. Sprinkle chopped fresh parsley over the top before serving.

Tips & Variations

Make sure the frying pan is hot before adding chicken to get a better golden sear.

Use olive oil instead of butter for a dairy-free version.

Add a pinch of chili flakes with the paprika for a spicy kick.

Swap parmesan with pecorino or gruyere for a different cheesy flavor.

Leftovers can be transformed into a delicious filling for wraps or sandwiches.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust cooking time accordingly and monitor closely to maintain juiciness.

Can I prepare this dish in advance?

Absolutely. You can prepare the vegetables and sear the chicken ahead of time, then assemble and bake the dish when ready. This makes for a convenient and flavorful meal with minimal last-minute effort.