Go Back
Print

One Pan Chicken, Leek & Squash Bake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A hearty and flavorful one-pan dish combining tender chicken thighs with leeks and butternut squash, baked to perfection.

Ingredients

olive oil

  • 2 tablespoons olive oil

chicken thighs

  • 4 pieces chicken thighs

leeks

  • 2 medium leeks (cleaned, trimmed and sliced into ¼” half-moons)

butternut squash

  • 3 cups butternut squash (cut into ~2” cubes)

garlic

  • 2 cloves garlic (minced)

dried thyme

  • 1 teaspoon dried thyme

dried sage

  • 1 teaspoon dried sage

kosher salt

  • 1 teaspoon kosher salt (to taste)

black pepper

  • ½ teaspoon black pepper (to taste)

chicken broth

  • ½ cup chicken broth

Instructions 

  • Preheat oven to 400°F (200°C).
  • Heat olive oil in a skillet, sear chicken 5-6 min per side, then set aside.
  • Add leeks, squash, garlic; cook 5 min until softened.
  • Season with thyme, sage, salt, pepper; add broth and nestle chicken in vegetables.
  • Transfer skillet to oven; bake 25-30 min until chicken reaches 165°F, then uncover and bake 5-8 min to crisp.

Notes

Ensure chicken reaches 165°F for safety.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Leek, Squash