Description
A hearty and comforting roasted chicken bake featuring tender boneless skinless chicken thighs, sweet butternut squash, and delicate leeks, all baked together with savory herbs, garlic, and parmesan cheese for a flavorful and satisfying meal.
Ingredients
Chicken
- 1 1/3 lb (600 g) boneless skinless chicken thighs
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Low-calorie oil spray
- 1 tbsp salted butter (or olive oil)
Vegetables & Other
- 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 (or ~3 cloves crushed)
- 1 cup (240 ml) chicken broth
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 180 °C fan / 200 °C / 400 °F to prepare for baking the dish later.
- Prepare Chicken: Cut the chicken thighs into thirds to ensure even cooking, then heat a pan over medium-high heat and lightly spray with low-calorie oil.
- Season and Sear Chicken: Season the chicken pieces with dried parsley, thyme, salt, and black pepper. Sear them in the hot pan until they are lightly golden on all sides. Remove from the pan and set aside.
- Sauté Vegetables: In the same pan, melt the butter and add the sliced onion, diced butternut squash, and paprika. Cook until the squash begins to soften, stirring occasionally to prevent sticking.
- Add Chicken Broth: Gradually pour in the chicken broth while scraping up any browned bits from the bottom of the pan to add rich flavor to the mixture.
- Add Leeks and Garlic: Stir in the sliced leeks and minced garlic and cook the mixture for 5–8 minutes, until the butternut squash becomes tender and the leeks soften.
- Assemble Bake: Transfer the vegetable and broth mixture to a baking dish, spreading it evenly in a single layer. Place the seared chicken pieces nestled on top, and pour any pan juices over the dish.
- Add Cheese and Cover: Evenly sprinkle the grated parmesan cheese over the top of the chicken and vegetables. Cover the baking dish with foil to retain moisture during baking.
- Bake Covered: Bake the dish in the preheated oven for 15 minutes to cook the chicken through and meld flavors while keeping moisture locked in.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is golden and the chicken is fully cooked.
- Finish and Serve: Taste and adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot for a delicious, comforting meal.
Notes
- Using boneless skinless chicken thighs ensures tender, juicy meat that cooks evenly.
- Searing the chicken before baking adds a beautiful golden color and deepens flavor.
- Peeling and dicing the butternut squash into uniform pieces ensures even cooking.
- Covering with foil during the initial baking phase locks in moisture for tender results.
- Freshly grated parmesan gives a richer taste and better melting texture than pre-grated.
- Adjust seasoning before serving for the perfect balance of flavor.
