Roasted Chicken Leek and Butternut Squash Bake
This simple roasted chicken leek and butternut squash bake is warm, hearty, and easy to make. The chicken turns tender, the squash gets sweet and soft, and the leeks melt into the dish for a cozy flavor. It’s perfect for weeknights or weekend comfort food.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Ingredients
• 4 chicken breasts or thighs
• 3 cups cubed butternut squash
• 2 leeks, sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
Instructions
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Preheat oven to 400°F.
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Toss squash, leeks, garlic, oil, salt, and pepper together in a bowl.
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Season chicken with oil, herbs, salt, and pepper.
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Spread vegetables in a baking dish and place chicken on top.
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Bake 20 minutes.
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Add broth and lower heat to 350°F.
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Bake 25–35 more minutes until chicken reaches 165°F.
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Rest 5 minutes before serving.
Notes
• Frozen squash works fine.
• Swap chicken for turkey or pork.
• Add parmesan on top for a cheesy version.
Nutrition
- Calories: 425
- Fat: 19g
- Carbohydrates: 26g
- Protein: 36g