Description
A comforting and nostalgic dish featuring roasted chicken paired with sweet butternut squash and aromatic leeks.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 medium butternut squash, peeled and diced
- 2 leeks, white and light green parts only, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs with salt, pepper, thyme, and rosemary. Drizzle with olive oil.
- In a skillet, heat 1 tablespoon of olive oil over medium heat, add the leeks and sauté until tender, about 5 minutes. Add garlic and cook for another minute.
- In a baking dish, combine butternut squash and sautéed leeks, laying seasoned chicken on top.
- Bake for 35-45 minutes, until the chicken reaches 165°F (74°C) and the squash is tender, basting halfway through.
- Let rest for a few minutes before serving.
Notes
For extra flavor, marinate the chicken in the herbs, salt, and olive oil for a few hours. Adding a splash of white wine or broth enhances the dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg
Keywords: roasted chicken, leek, butternut squash, comfort food, family recipe