Roasted Chicken Leek and Butternut Squash Bake
A comforting one-pan meal combining tender chicken, sweet butternut squash, and savory leeks, packed with vitamins, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breasts Can substitute with chicken thighs for darker meat.
- 2 leeks, cleaned and sliced Alternatively, use onions or shallots.
- 1 butternut squash, peeled and cubed Other vegetables like carrots or sweet potatoes can be substituted.
- 2 tablespoons olive oil
- to taste Salt and pepper
- 1 teaspoon dried thyme Consider adding other herbs like rosemary or parsley for extra flavor.
- 1 teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for even cooking.
- In a large baking dish, toss the chicken breasts, sliced leeks, and cubed butternut squash. Drizzle with olive oil and season with salt, pepper, thyme, and garlic powder. Make sure everything is well-coated.
- Place the chicken skin side up in the baking dish to ensure it gets perfectly cooked and crispy.
Baking
- Bake in the preheated oven for about 25-30 minutes. Check that the chicken is cooked through and the veggies are tender.
Serving
- Remove from the oven and serve hot, optionally garnished with fresh herbs for a vibrant touch.
Notes
To ensure your dish turns out perfectly, make sure your oven is fully preheated and use a meat thermometer to check that the chicken's internal temperature reaches 165°F (75°C). Don’t overcrowd the baking dish to allow even cooking and caramelization of the vegetables. Avoid overcooking the chicken to prevent it from becoming dry.
