Description
Warm up your evenings with this Roasted Chicken Leek Butternut dish, a perfect blend of tender chicken, sweet butternut squash, and aromatic leeks. With its golden-brown chicken and caramelized veggies, this meal not only delights the palate but also brightens up your dinner table. Ideal for cozy nights or special gatherings, this recipe is as easy as it is delicious.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups butternut squash, cubed
- 2 leeks, sliced into half-moons
- 3 tbsp olive oil
- 2 tsp fresh thyme leaves
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cube butternut squash; slice leeks into half-moons.
- In a large bowl, combine chicken thighs, leeks, butternut squash, olive oil, garlic, thyme, salt, and pepper. Toss until evenly coated.
- Spread the mixture on a parchment-lined baking sheet.
- Roast in the preheated oven for 30-35 minutes until chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Let rest briefly before serving and garnish with fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg