Delicious Roasted Chicken Leek and Butternut Squash Bake
This Roasted Chicken Leek and Butternut Squash Bake is not just another dinner recipe; it’s a delightful journey through aromas and flavors that will leave a lasting impression.
Ingredients
Scale
- 6bone-in, skin-on chicken thighs
- 4 cupsbutternut squash, peeled and diced
- 2large leeks, sliced into rounds (white and light green parts only)
- 4garlic cloves, minced
- 1 tablespoonolive oil
- 2 tablespoonsunsalted butter, divided
- 1 teaspoonsmoked paprika
- 1/2 teaspoondried thyme
- 1/2 teaspoondried rosemary
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1/2 cupchicken broth
- 1/4 cupheavy cream (optional)
- 1 tablespoonDijon mustard
- 1 tablespoonfresh parsley, chopped (for garnish)
Instructions
- Begin by preheating your oven to 400°F (200°C). In a large stovetop-safe skillet, heat the olive oil along with 1 tablespoon of butter.
- Pat the chicken thighs dry with paper towels and season them with salt, black pepper, and smoked paprika. Place the chicken skin-side down in the hot skillet, searing for about 4-5 minutes until golden brown.
- In the same skillet, add the sliced leeks and minced garlic, sautéing for 3-4 minutes. Add the diced butternut squash along with thyme, rosemary, salt, and pepper.
- Pour in the chicken broth, cream (if using), and Dijon mustard into the skillet. Let this mixture simmer for about 2 minutes.
- Nestle the seared chicken thighs back into the mixture, skin-side up, and transfer the skillet to your preheated oven. Roast uncovered for 30-35 minutes until cooked through.
- Let the chicken rest for about 5-10 minutes before serving, garnished with freshly chopped parsley.
Notes
This dish is excellent for impressing guests without spending all day in the kitchen.
Nutrition
- Calories: 450 kcal
- Protein: 30 g