Description
This Roasted Chicken, Leek & Butternut Squash Bake is a comforting and wholesome dish combining tender seared chicken thighs with roasted butternut squash, sweet leeks, and a savory blend of garlic and herbs. Finished with a golden parmesan crust, this meal is perfect for a cozy dinner that’s both flavorful and nutritious.
Ingredients
Chicken and Seasonings
- 1 1/3 lb (600 g) boneless skinless chicken thighs, cut into thirds
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Low-calorie oil spray for cooking
- 1 tbsp salted butter or olive oil
Vegetables and Flavorings
- 1 yellow onion, sliced
- 1 1/3 lb (600 g) butternut squash, peeled and diced
- 1 tsp paprika
- 3 leeks, washed, trimmed and sliced
- 1 tbsp minced garlic (approximately 3 cloves crushed)
- 1 cup (240 ml) chicken broth
Topping and Garnish
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 180 °C fan / 200 °C / 400 °F to prepare for baking the dish later.
- Prepare Chicken: Cut the boneless skinless chicken thighs into thirds. Heat a pan over medium-high heat and spray with low-calorie oil spray.
- Season and Sear Chicken: Season the chicken pieces evenly with dried parsley, dried thyme, salt, and black pepper. Sear the chicken in the heated pan until it is lightly golden on all sides. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, melt the butter (or heat olive oil) and add the sliced onion, diced butternut squash, and paprika. Cook until the squash starts to soften, stirring occasionally to prevent sticking.
- Add Broth and Scrape Pan: Gradually pour in the chicken broth, scraping the browned bits from the bottom of the pan to incorporate their rich flavor into the liquid.
- Cook Leeks and Garlic: Add the sliced leeks and minced garlic to the pan. Continue cooking for 5 to 8 minutes, until the butternut squash is tender and the leeks are softened but not mushy.
- Assemble Baking Dish: Transfer the cooked vegetable mixture to a baking dish, spreading it out evenly in a single layer. Nestle the seared chicken pieces on top and pour any accumulated pan juices over the chicken and vegetables.
- Add Cheese and Cover: Sprinkle the freshly grated parmesan cheese evenly over the top. Cover the baking dish with foil to prevent the cheese from burning during the initial baking phase.
- Bake Covered: Bake the covered dish in the preheated oven for 15 minutes, allowing the flavors to meld and the chicken to cook through gently.
- Finish Baking Uncovered: Remove the foil and bake for an additional 15 minutes until the parmesan topping is golden brown and crispy and the chicken is fully cooked and juicy.
- Season and Garnish: Check seasoning and add more salt or pepper if necessary. Garnish with freshly chopped parsley and serve the bake hot for a delicious satisfying meal.
Notes
- Using boneless skinless chicken thighs helps the chicken cook evenly and stay tender.
- Cutting chicken into thirds allows for faster searing and even cooking in the oven.
- If you prefer, substitute butter with olive oil for a dairy-free option.
- Make sure to peel and dice the butternut squash uniformly for even cooking.
- Low-calorie oil spray helps reduce added fat during searing without sticking.
- Covering the dish during the first baking stage keeps the chicken moist and allows flavors to meld.
- Removing the foil towards the end crisps the parmesan topping for a nice texture contrast.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
