Description
A warm, autumn-inspired dish with juicy roasted chicken thighs, sweet squash, and silky leeks.
Ingredients
- Bone-in chicken thighs
- Butternut squash (cubed)
- Leeks (sliced)
- Olive oil
- Garlic
- Chicken broth
- Thyme
- Salt + pepper
- Parsley for garnish
Instructions
- Preheat oven to 400°F (205°C). Season chicken thighs generously with salt, pepper, and thyme.
- Sauté sliced leeks in olive oil until soft and lightly golden.
- Add garlic and cubed butternut squash, tossing to coat.
- Transfer veggies to a baking dish and pour in a splash of chicken broth.
- Nestle chicken thighs on top, skin-side up.
- Roast 45–55 minutes until chicken is crispy and squash is tender.
- Garnish with parsley and serve warm with pan juices.
Notes
- For extra flavor, marinate chicken thighs in olive oil, garlic, and thyme for a few hours before cooking.
- Feel free to add other vegetables like carrots or potatoes for variety.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg