Description
A cozy one-dish dinner featuring tender chicken thighs, caramelized butternut squash, and mild leeks, seasoned with garlic and fresh herbs for a comforting autumn meal.
Ingredients
Scale
- 4 chicken thighs
- 2 leeks, sliced
- 1 butternut squash, peeled and diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Instructions
- Preheat oven to 400°F (200°C). Peel and dice butternut squash into even pieces. Trim and slice leeks. Mince garlic. Pat chicken thighs dry and season with salt and pepper.
- In a large baking dish, drizzle olive oil, add leeks and butternut squash, season with salt and pepper. Place chicken thighs skin-side up on top, sprinkle with garlic and tuck in herbs.
- Pour chicken broth around the chicken and vegetables. Cover tightly with aluminum foil and bake for 30–35 minutes.
- Remove foil and bake an additional 15–20 minutes until chicken skin is golden and chicken reaches 165°F (74°C) and vegetables are tender.
Notes
Let the dish rest for 5 minutes after baking to allow juices to settle. For a creamy version, stir in 1/2 cup cream into the pan juices before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg