Air Fryer Chicken, Leek & Butternut Squash Bake
This simple yet flavorful bake is a perfect weeknight meal. Tender chicken thighs are roasted with sweet butternut squash, savory leeks, and aromatic herbs for a comforting and satisfying dish.
About Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
Ingredients:
- 600g boneless, skinless chicken thighs
- 1 onion, sliced
- 600g butternut squash, peeled, diced
- 3 leeks, sliced
- 2 cloves garlic, minced
- 1 cup chicken stock
- 80g grated Parmesan cheese
- 1 tbsp butter (or olive oil)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the chicken: Cut chicken thighs into smaller pieces. Season with salt, pepper, thyme, and parsley.
- Roast the vegetables: Heat butter (or oil) in a large skillet. Add onion and butternut squash. Cook until softened.
- Add leeks and garlic: Stir in leeks and garlic. Cook for 5-8 minutes, or until vegetables are tender.
- Assemble the bake: Transfer vegetables to an oven-safe dish. Top with chicken pieces. Pour chicken stock over the top.
- Bake: Cover and bake at 200°C (400°F) for 15 minutes. Uncover and bake for an additional 15 minutes, or until chicken is cooked through and top is golden brown.
- Finish and serve: Sprinkle with Parmesan cheese. Garnish with fresh parsley. Serve hot and enjoy!
Air Fryer Chicken, Leek & Butternut Squash Bake
Ingredients:
- 600g boneless, skinless chicken thighs
- 1 onion, sliced
- 600g butternut squash, peeled, diced
- 3 leeks, sliced
- 2 cloves garlic, minced
- 1 cup chicken stock
- 80g grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the chicken: Cut chicken thighs into smaller pieces. Season with salt, pepper, thyme, and parsley.
- Air Fry the vegetables: Toss the onion, butternut squash, leeks, and garlic with olive oil in a large bowl. Season with salt and pepper.
- Spread the vegetables in a single layer in the air fryer basket.
- Air fry at 200°C (400°F) for 10-15 minutes, shaking the basket halfway through, until the vegetables are tender-crisp.
- Assemble and air fry: Transfer the cooked vegetables to an oven-safe dish. Top with the seasoned chicken pieces. Pour chicken stock over the top.
- Air fry the dish at 200°C (400°F) for 10-15 minutes, or until the chicken is cooked through and the top is lightly golden.
- Finish and serve: Sprinkle with Parmesan cheese. Garnish with fresh parsley. Serve hot and enjoy!