Make Ahead

Roasted Chicken Butternut Squash, Potatoes andĀ Leeks

January 13, 2010
2 Ratings
  • Serves 2
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

What You'll Need
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh thyme, minced
  • 1/4 teaspoon salt
  • 1 dash black pepper
  • 1 cup butternut squash, cubed
  • 4 small red potatoes, cubed
  • 1 leek, sliced
  • 3 whole garlic cloves
  • 2 split chicken breast, fat removed
  1. In a glass casserole dish, whisk together olive oil, balsamic vinegar, thyme, salt and pepper.
  2. Toss butternut squash, potatoes and leeks with olive oil mixture.
  3. 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.
  4. Bake at 350 degrees for 45-50 minutes or until vegetables are tender and chicken juices run clear.

See what other Food52ers are saying.

  • mrslarkin
  • aargersi

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

2 Reviews

mrslarkin January 13, 2010
Roast chicken, my ideal meal! Thanks for recipe.
aargersi January 13, 2010
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!!!!