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Roasted Chicken Leek Butternut

Roasted Chicken Leek Butternut

Enjoy the delightful flavors of Roasted Chicken Leek Butternut, a comforting dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Organic or free-range chicken
  • 2 tablespoons Olive oil for drizzling
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper freshly cracked
For the Vegetables
  • 2 cups Leeks white and light green parts
  • 4 cups Butternut squash cut into cubes
  • 4 cloves Garlic minced
  • 2 teaspoons Thyme fresh or dried
For Serving
  • 1 lemon Lemon wedges for garnish
  • 1 bunch Fresh parsley chopped

Equipment

  • roasting pan
  • Oven
  • Knife
  • Cutting board
  • Meat thermometer
  • paper towels

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Prepare the chicken by patting it dry with paper towels. Drizzle olive oil generously all over, rubbing it in with salt and black pepper for superb seasoning.
  3. Slice the leeks and cube the butternut squash.
  4. Arrange the vegetables in a large roasting pan around the chicken. Add minced garlic and thyme.
  5. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Rest the chicken for 10-15 minutes once it’s out of the oven.
  7. Serve the dish warm on a beautiful platter, garnished with lemon wedges and freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Optional: Serve with a side of crusty bread to soak up the delicious juices.

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