Name: Easy Weeknight Dinner: Chicken Thighs, Butternut Squash and Leeks
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 6 large chicken thighs; 1 teaspoon salt (for chicken); ½ teaspoon pepper (for chicken); ½ teaspoon herbs de Provence (or dried thyme, rosemary, sage); 1.4 pounds butternut squash half, cut in cubes (I bought it already peeled, you’ll get about 4 cups cubed); 2 medium-to-large leeks (cut into rounds); 1 tablespoon fresh chopped sage; 2 tablespoons olive oil; Salt & pepper to season the squash & leeks

Description

Got an easy weeknight dinner for you with this awesome combo of chicken thighs, butternut squash and leeks. Totally low maintenance and delish!

Ingredients

Units Scale

6 large chicken thighs
1 teaspoon salt (for chicken)
1/2 teaspoon pepper (for chicken)
1/2 teaspoon herbs de Provence (or dried thyme, rosemary, sage)
1.4 pounds butternut squash half, cut in cubes (I bought it already peeled, you’ll get about 4 cups cubed)
2 medium-to-large leeks (cut into rounds)
1 tablespoon fresh chopped sage
2 tablespoons olive oil
Salt & pepper to season the squash & leeks

NOTE: you will need a 9x13 baking dish for this recipe.

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Instructions

Trim fat from chicken thighs. Start with the obvious flaps around the edges, but make sure you get all the fat underneath too. I have a great tutorial if you want to watch the process of how I trim the fat from chicken thighs.
Season the underside of the chicken with salt and pepper. Then turn pieces so skin side is up. Season with salt, pepper and herbs de provence. Set aside.
Cube the butternut squash into same-size pieces so they cook evenly.
Cut the dark green ends off the leeks and the fuzzy fraggle-tips of the other end. We’re using the light green and white parts of the leeks. Slice the leeks into ¼” rounds and place in a bowl filled with water. Once all the sliced leeks are in the water bowl, push them down to make sure all the dirt is removed. Push your thumbs and fingers through some (or all) of the rings to separate. Then drain the water and check to make sure all the dirt is gone.
Chop the sage. I stacked about 6 large sage leaves on top of each other, rolled them up and slice them into thin strips, then into smaller bits from there. You’ll need a tablespoon or so. Half for cooking and more for garnish later.
Place the butternut squash cubes in the bottom of a 9x13 baking dish. Add the leeks, fresh sage, salt, pepper, and olive oil. Toss to coat everything and spread out evenly on bottom of baking dish.
Transfer the chicken thighs on top of the butternut squash mixture. Bake in a preheated oven at 400 degrees for one hour.
After you take out of the oven let it rest for 5-10 minutes before serving.
You can plate individually, or having everyone serve themselves right from the baking dish. Make sure to save the delicious broth at the bottom of the baking dish which you can spoon over you food like an au jus. Enjoy!