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chicken leek and butternut squash bake

Roasted Chicken Leek and Butternut Squash Bake

Delicious Roasted Chicken Leek and Butternut Squash Bake recipe with step-by-step instructions.
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Prep Time 16 minutes
Cook Time 34 minutes
Total Time 50 minutes
Servings 4
Calories 1175 kcal

Ingredients
  

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 your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the boneless skinless chicken thighs into thirds to make smaller pieces. Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add the chicken pieces along with the dried parsley, dried thyme, and a generous pinch of salt and ground black pepper. Fry the chicken until it is lightly golden on all sides, then remove from the pan and set aside on a plate. I always make sure my pan is hot before adding the chicken for a better golden sear.
  • In the same frying pan, melt the salted butter over medium heat. Add the sliced yellow onion, diced butternut squash, and paprika. Cook, stirring frequently, until the squash begins to soften. Gradually add small amounts of the chicken broth, scraping the bottom of the pan to deglaze any flavorful bits left from the chicken. This will help add depth to the dish.
  • Add the sliced leeks and chopped garlic to the pan with the partially cooked vegetables. Continue to cook for about 5 to 8 minutes, stirring occasionally, until the butternut squash is tender and the leeks have softened and developed a rich golden color. I like to stir frequently at this stage to prevent anything from sticking to the pan and to make sure the leeks cook evenly.
  • Transfer the onion, butternut squash, and leek mixture to a large ovenproof dish, spreading everything in an even layer without overcrowding. Arrange the seared chicken pieces (from Step 1) on top, pouring over any juices collected on the plate. Pour over any remaining chicken broth. Sprinkle the freshly grated parmesan cheese evenly over the top.
  • Cover the dish with foil and bake in the preheated oven for 15 minutes. After this initial bake, remove the foil and continue baking for another 15 minutes, or until the top turns golden and both the butternut squash and chicken are fully cooked. If you want more color on top, you can broil it for the final few minutes.
  • Once out of the oven, season the finished casserole to taste with extra salt and ground black pepper if desired. Sprinkle a generous handful of chopped fresh parsley over the top before serving. I love adding plenty of fresh parsley here for a burst of color and freshness.