Roasted Chicken Butternut Squash, Potatoes and Leeks

By nannydeb
January 13, 2010
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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: 2

  • 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.

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