Description
A cozy, one-pan autumn meal featuring herb-seasoned roasted chicken thighs, sweet butternut squash, mellow leeks, and a golden parmesan topping, all baked together in a savory broth.
Ingredients
Low-calorie oil spray
1 1/3 lb (600 g) boneless skinless chicken thighs
1 tsp dried parsley
1/2 tsp dried thyme
Salt and black pepper to taste
1 tbsp salted butter (or olive oil)
1 yellow onion, sliced
1 1/3 lb (600 g) butternut squash, peeled and diced
1 tsp paprika
3 leeks, washed, trimmed and sliced
1 tbsp minced garlic (or ~3 cloves crushed)
1 cup (240 ml) chicken broth
3 oz (80 g) freshly grated parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 180 °C fan / 200 °C / 400 °F.
- Cut the chicken thighs into thirds and heat a pan over medium-high with oil spray.
- Season the chicken with dried parsley, thyme, salt, and pepper, then sear until lightly golden. Remove from the pan and set aside.
- In the same pan, melt the butter and cook the onion, butternut squash, and paprika until the squash starts to soften.
- Gradually pour in the chicken broth, scraping up browned bits for flavor.
- Add the leeks and garlic and cook for 5–8 minutes, until squash is tender and leeks are softened.
- Transfer the veggie mixture to a baking dish in a single layer, nestle the chicken on top, and pour in any juices.
- Sprinkle parmesan evenly over the top, cover with foil, and bake for 15 minutes.
- Remove the foil and bake for another 15 minutes until golden and chicken is cooked through.
- Season to taste, garnish with fresh parsley, and serve hot.
Notes
Swap chicken thighs with bone-in pieces for added flavor—adjust cooking time as needed.
Sweet potatoes can substitute butternut squash for a different texture.
For a vegetarian version, replace chicken with chickpeas or white beans and use extra or plant-based parmesan.
Add chili flakes or a drizzle of honey for a sweet-spicy twist.
Leftovers can be refrigerated for 4 days or frozen for up to 2 months.
- Prep Time: 16 minutes
- Cook Time: 34 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of dish
- Calories: 294
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
