Description
A comforting one-pan meal featuring juicy chicken, fragrant leeks, and sweet butternut squash, roasted to perfection.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs or breasts
- 2 leeks, sliced into half-moons
- 1 medium butternut squash, peeled and cubed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken generously with salt, pepper, and thyme.
- Slice the leeks and cube the butternut squash.
- In a large bowl, combine the leeks, butternut squash, garlic, olive oil, salt, and pepper. Toss until well-coated.
- Spread the veggies on a baking sheet and place the seasoned chicken on top.
- Roast for about 40-50 minutes, until the chicken is cooked through and the veggies are tender.
- Let it sit for a few minutes before serving warm, ideally with crusty bread or over rice.
Notes
Clean leeks thoroughly, and feel free to mix in other vegetables like carrots or bell peppers.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg