Name: Lemon-Thyme Roasted Chicken & Leeks over Mashed Butternut Squash
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 1.36 kg chicken thighs, boneless skinless; 1 small pkg fresh thyme; 355 ml heavy whipping cream; 6 leeks; 1 ½ lemons; black pepper; butter, unsalted; garlic powder; honey; salt

Lemon-Thyme Roasted Chicken & Leeks over Mashed Butternut SquashLemon-Thyme Roasted Chicken & Leeks over Mashed Butternut Squash — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ small butternut squash

1.36 kg chicken thighs, boneless skinless

1 small pkg fresh thyme

355 ml heavy whipping cream

6 leeks

1 ½ lemons

black pepper

butter, unsalted

garlic powder

honey

salt

Instructions

Preheat the oven to 220°C (425°F). Line a large baking sheet pan with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce.

Slide thyme leaves off the stems; discard stems and place leaves in a large bowl.

Zest and juice lemons into the bowl with the thyme; add honey and spices. Whisk to combine the marinade.

Pat chicken dry with paper towels, add to the bowl with the marinade, and turn to coat; set aside.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit.

Slice leeks crosswise into 4-inch pieces. Transfer to the baking sheet and arrange side-by-side, cut-side down.

Cut butter into small pieces.

Arrange chicken on top of the leeks, pouring any leftover marinade on top. Sprinkle butter over leeks and chicken, then season with additional salt and pepper.

Place baking sheet in the oven and roast, turning chicken halfway through, until leeks are tender and chicken is cooked through, 20-25 minutes. Remove from oven.

Meanwhile, trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice. Place squash in a large pot, cover with hot water (from the tap), and bring to a boil. Once boiling, reduce heat to medium and simmer until squash is fork-tender, 12-14 minutes.

When the squash is done, drain in a colander and return to the pot; add cream, salt, and pepper. Using a potato masher, mash until smooth.

To serve, divide mashed butternut squash, roasted leeks, and chicken between plates. Enjoy!

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