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Chicken, Leek and Butternut Squash Bake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A hearty and healthy baked dish combining tender chicken thighs, sweet butternut squash, and flavorful leeks, perfect for a comforting meal.

Ingredients

Main ingredients

  • 600 g boneless skinless chicken thighs, raw
  • 1 teaspoon dried parsley
  • 0.5 teaspoon dried thyme leaves
  • to taste salt and black pepper
  • 1 tablespoon salted butter (or olive oil)
  • 1 unit onion, halved and sliced
  • 600 g butternut squash, peeled, diced and cubed
  • 1 teaspoon paprika
  • 3 pieces leeks, washed, trimmed and sliced
  • 1 tablespoon minced garlic (or 3 crushed cloves)
  • 1 cup chicken stock (240ml, e.g., better than boullion chicken)
  • 80 g parmesan, freshly grated
  • handful Fresh Parsley, chopped

Instructions 

  • Preheat oven to 180°C (fan) or 200°C (gas mark 6).
  • Cut chicken into thirds, season, and fry until golden. Remove and set aside.
  • In the same pan, melt butter, cook onions, squash, and paprika until squash softens, adding stock gradually.
  • Add leeks and garlic, cook until tender and golden. Transfer to an ovenproof dish, top with chicken and juices.
  • Pour remaining stock, sprinkle with parmesan, cover with foil, and bake for 15 minutes. Uncover and bake 15 more minutes until golden and cooked through. Garnish with parsley.

Notes

Ensure vegetables are tender and chicken is fully cooked before serving.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: chicken, leek, squash