If you’re craving a comforting, colorful dish that’s as flavorful as it is nourishing, then the Roasted Chicken, Leek & Butternut Squash Bake Recipe is about to become your new favorite go-to. This beautiful medley brings together tender, juicy chicken thighs, sweet roasted butternut squash, and soft, mellow leeks all melted under a golden layer of parmesan cheese. Not only does it burst with delicious, homey flavors, but it’s also surprisingly simple to make, perfect for both cozy weeknights and impressing friends at dinner. Once you try this bake, it’s going to be hard to imagine a dinner routine without it.
Ingredients You’ll Need
Every ingredient in this Roasted Chicken, Leek & Butternut Squash Bake Recipe plays a vital role in developing rich flavor, inviting texture, and irresistible aroma. From the creamy sweetness of butternut squash to the gentle sharpness of garlic and parmesan, these simple staples come together for a truly memorable meal.
- Low-calorie oil spray: Perfect for searing with less fat and avoiding sticking in the pan.
- 1 1/3 lb (600 g) boneless skinless chicken thighs: Juicy and tender meat that absorbs the herbs and spices beautifully.
- 1 tsp dried parsley: Adds an herby freshness that lifts the dish.
- 1/2 tsp dried thyme: Gives a subtle earthiness that complements the squash perfectly.
- Salt and black pepper to taste: Essential seasoning to highlight every other flavor.
- 1 tbsp salted butter (or olive oil): Adds richness and helps soften the veggies to perfection.
- 1 yellow onion, sliced: Sweetness and depth as it slowly caramelizes with the squash.
- 1 1/3 lb (600 g) butternut squash, peeled and diced: The star vegetable with a naturally sweet, velvety texture.
- 1 tsp paprika: Brings warmth and a slight smoky edge.
- 3 leeks, washed, trimmed and sliced: Soft and mild with a delicate onion flavor that balances the dish.
- 1 tbsp minced garlic (or ~3 cloves crushed): A tasty punch of aroma and spice to awaken the senses.
- 1 cup (240 ml) chicken broth: Adds moisture and enhances the savory base.
- 3 oz (80 g) freshly grated parmesan cheese: A nutty, salty crust that makes the bake irresistible.
- Fresh parsley, chopped (for garnish): A bright, herbal finish that freshens each bite.
How to Make Roasted Chicken, Leek & Butternut Squash Bake Recipe
Step 1: Prepare and Sear the Chicken
Start by preheating your oven to 180 °C fan (200 °C conventional, 400 °F) — this ensures a perfectly crispy golden finish at the end. Cut the boneless skinless chicken thighs into thirds so they can be evenly cooked and have plenty of surface area to brown beautifully. Toss them with dried parsley, thyme, salt, and pepper for robust flavor. Heat a pan over medium-high heat with a light spray of oil, and sear the chicken pieces until they develop a lovely golden crust. This step locks in juices and tastes like pure magic. Once browned, set the chicken aside; we’ll add it back in later for baking.
Step 2: Cook the Vegetables
In the same pan, melt the butter or drizzle in olive oil and add the sliced yellow onion, diced butternut squash, and paprika. Stir them around as the squash starts to soften and the onion caramelizes ever so slightly, creating a savory-sweet base. This layering of flavors is what makes the Roasted Chicken, Leek & Butternut Squash Bake Recipe so special. Don’t rush—letting the veggies gently cook in the pan helps deepen their natural sweetness.
Step 3: Add Broth, Leeks, and Garlic
Next, pour in the chicken broth gradually, scraping the pan’s bottom to lift up all those delightful browned bits. This deglazing step is pure flavor gold. Toss in the sliced leeks and minced garlic, cooking everything together for about 5 to 8 minutes until the squash is tender, and the leeks soften just right. This creates a cozy vegetable medley that perfectly complements the chicken.
Step 4: Assemble and Bake
Now it’s time to bring everything together! Spread the vegetable mixture evenly in your baking dish, nestle the seared chicken pieces on top, and pour in any remaining pan juices. Then, sprinkle the freshly grated parmesan cheese all over the top—it’s going to create that irresistible golden crust as it melts. Cover the dish with foil and bake in your preheated oven for 15 minutes. After that, remove the foil to let the parmesan crisp up and bake for another 15 minutes. The chicken should be cooked through, juicy, and the whole dish nicely caramelized on top.
Step 5: Season and Garnish
Once out of the oven, give everything a quick taste and adjust the seasoning with salt and pepper if needed. Finally, scatter some freshly chopped parsley for a fresh burst of color and brightness right before serving. This final touch brings the Roasted Chicken, Leek & Butternut Squash Bake Recipe to life, making it as inviting as it tastes.
How to Serve Roasted Chicken, Leek & Butternut Squash Bake Recipe
Garnishes
Fresh parsley is a no-brainer here, providing a lovely herbal lift. You could also try a little lemon zest to add a subtle zing or a handful of toasted pine nuts for crunch. These garnishes boost both appearance and flavor, elevating the dish from comforting to dazzling.
Side Dishes
This bake is hearty but pairs beautifully with simple sides. Think a crisp mixed green salad, roasted green beans, or buttery garlic mashed potatoes. You could even serve it alongside steamed brown rice or quinoa for a wholesome complete meal. The versatility allows you to tailor your dinner to the occasion effortlessly.
Creative Ways to Present
If you want to impress, serve this dish family-style in the baking tray at the table, letting everyone dig in with warm crusty bread on the side. Or portion it out on warmed plates, drizzle with a little extra virgin olive oil or a squeeze of fresh lemon juice, and garnish with microgreens. These little presentation details make the Roasted Chicken, Leek & Butternut Squash Bake Recipe feel like a special celebration every time.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the fridge for up to three days. Simply transfer leftovers to an airtight container and chill. The flavors continue to meld, making for equally delicious meals the next day.
Freezing
If you want to prepare ahead or save portions, freeze the bake in a sealed container for up to two months. Thaw overnight in the fridge before reheating to preserve texture and taste. This makes weeknight dinners easier than ever.
Reheating
Reheat in the oven at 180 °C (350 °F) uncovered for about 20 minutes or until warmed through and crispy on top again. Alternatively, microwave leftovers covered to retain moisture, then finish with a quick broil if you’d like to revive the parmesan crust for that signature finish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs offer more juiciness and flavor, chicken breasts work fine if you prefer leaner meat. Just be sure to watch cooking time closely to avoid drying them out.
Is it necessary to peel the butternut squash?
Peeling butternut squash helps achieve a tender texture quickly in this recipe, but you can roast it with the skin on if well washed and you don’t mind a firmer bite and added fiber.
Can I make this recipe vegetarian?
Definitely! Swap the chicken thighs for hearty mushrooms or chickpeas, and use vegetable broth instead of chicken broth to keep the flavors rich and satisfying.
What is the best way to wash leeks?
Leeks often have dirt hidden between layers, so slice them, then soak in a bowl of cold water for a few minutes, swirling gently. The dirt settles at the bottom, and you can lift the clean leeks out easily.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165 °F (75 °C) and be opaque inside. In this bake, the golden color and juiciness usually indicate it’s perfectly done after the full baking time.
Final Thoughts
This Roasted Chicken, Leek & Butternut Squash Bake Recipe is a celebration of wholesome flavors and comforting textures all in one dish. It’s simple enough for a weeknight dinner but impressive enough to share at a special gathering. Once you taste the tender chicken enriched by sweet squash and soft leeks under that crispy parmesan topping, you’ll understand why this recipe quickly becomes a beloved classic. Give it a try—you’ll want to keep it in your regular rotation.
Print
Roasted Chicken, Leek & Butternut Squash Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Roasted Chicken, Leek & Butternut Squash Bake combines tender seared chicken thighs with softened leeks, sweet butternut squash, and a savory blend of herbs and Parmesan cheese. Baked to golden perfection, this dish offers a comforting and flavorful one-pan meal that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Chicken and Seasoning
- 1 1/3 lb (600 g) boneless skinless chicken thighs, cut into thirds
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Low-calorie oil spray, for cooking
Vegetables and Flavorings
- 1 tbsp salted butter or olive oil
- 1 yellow onion, sliced
- 1 1/3 lb (600 g) butternut squash, peeled and diced
- 1 tsp paprika
- 3 leeks, washed, trimmed, and sliced
- 1 tbsp minced garlic (or approximately 3 cloves crushed)
- 1 cup (240 ml) chicken broth
Toppings and Garnish
- 3 oz (80 g) freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan / 200°C / 400°F to prepare for baking the dish.
- Prepare Chicken: Cut the chicken thighs into thirds. Heat a pan over medium-high heat and lightly spray with low-calorie oil.
- Season and Sear Chicken: Season the chicken pieces with dried parsley, thyme, salt, and black pepper. Sear the chicken in the pan until lightly golden on all sides. Remove from the pan and set aside.
- Sauté Vegetables: In the same pan, melt the butter (or heat olive oil). Add the sliced onion, diced butternut squash, and paprika. Cook until the squash begins to soften, about 5-7 minutes.
- Add Broth: Gradually pour in the chicken broth, scraping the pan to loosen any browned bits to enhance flavor.
- Cook Leeks and Garlic: Add the sliced leeks and minced garlic to the pan. Cook together for 5-8 minutes until the butternut squash is tender and the leeks have softened.
- Transfer to Baking Dish: Spread the vegetable mixture evenly in a single layer in a baking dish. Nestle the seared chicken pieces on top and pour any remaining pan juices over.
- Add Cheese and Cover: Sprinkle the freshly grated Parmesan cheese evenly over the top. Cover the dish with foil.
- Bake Covered: Bake in the preheated oven for 15 minutes with the foil on to cook the chicken through gently.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the top is golden and the chicken is fully cooked.
- Finish and Serve: Remove from the oven, adjust seasoning to taste, garnish with fresh chopped parsley, and serve hot.
Notes
- Boneless, skinless thighs are preferred for even cooking and tenderness.
- If butternut squash is unavailable, substitute with sweet potatoes or pumpkin.
- Using freshly grated Parmesan adds a richer flavor compared to pre-grated varieties.
- Chicken broth can be substituted with vegetable broth for a lighter flavor.
- Covering with foil during initial baking helps keep the chicken moist.
- Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
