Description
Indulge in the warmth of Roasted Chicken Leek Butternut, a heartwarming dish perfect for cozy gatherings. This recipe combines tender, golden-roasted chicken with sweet butternut squash and aromatic leeks.
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 2 leeks (sliced into thin rounds)
- 2 cups butternut squash (peeled and cubed)
- 3 sprigs fresh rosemary (chopped)
- 3 tablespoons extra virgin olive oil
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry and place it in a large roasting pan. Season generously with salt, pepper, and chopped rosemary.
- In a bowl, combine sliced leeks and cubed butternut squash with olive oil, salt, and pepper. Toss until coated.
- Spread the vegetable mixture around the chicken in the roasting pan.
- Roast in the oven for approximately 1 hour or until the chicken reaches an internal temperature of 165°F (75°C) and skin is golden brown.
Notes
- This dish serves well for family gatherings. <liYou can substitute butternut squash with sweet potatoes if preferred.
- Allow the chicken to rest for 10 minutes before carving for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg