Close
title title title title title title title
title title title
Roasted Chicken with Butternut Squash, Potatoes and Leeks
This is such an easy recipe. Chop everything up, put in a large oven-proof baking dish and place in the oven. This recipe serves 2-3, so double it for larger families.
1.5 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh thyme, minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 cups butternut squash, cubed
6 small potatoes, cubed
2 leeks, sliced
3 whole garlic cloves
2 split chicken breasts, fat removed
In a 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.