Roasted Chicken Butternut Squash, Potatoes and Leeks
Share
- ✉
-
Author Notes: This dish warms up the house with yummy smells. For a leaner version, remove the chicken skin. I like to leave it on for more flavor. - nannydeb
Serves 1
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme, minced
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 cup butternut squash, cubed
- 3 small red potatoes, cubed
- 1 leek, sliced
- 3 whole garlic cloves
- 1 split chicken breast, fat removed
- In a small bowl, whisk together olive oil, balsamic vinegar, thyme, salt and pepper. Set aside.
- In a glass casserole dish, toss butternut squash, potatoes and leeks with olive oil mixture.
- Place chicken breast on top of the vegetables and spoon a bit of the olive oil mixture over top. Sprinkle with salt and pepper to taste.
- Bake at 350 degrees for 45-50 minutes or until vegetables are tender and chicken juices run clear.
- This recipe was entered in the contest for Your Best Home Alone Dinner
Tags: complete meal, Easy
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Roast chicken, my ideal meal! Thanks for recipe.
over 3 years ago aargersi
Abbie is a trusted source on General Cooking.
This sounds really tasty with the roasted chicken and veggies combining with the thyme - and I love that it's so simple - pop it in the oven and read until dinner is ready - perfect!!!!