Roasted Chicken, Leek, and Butternut Squash Bake Recipe

If you’re looking for a cozy, comforting dish that combines tender chicken with the sweetness of butternut squash and the mild oniony flavor of leeks, this Roasted Chicken, Leek, and Butternut Squash Bake Recipe is exactly what you need. It’s a harmonious blend of textures and tastes, all baked together to golden perfection. Each bite is a little celebration of savory herbs, creamy squash, and that wonderful roasted chicken flavor that feels like a warm hug on a plate.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to nailing this dish. Every element plays its part, from juicy chicken thighs that remain tender and moist to the silky softness of leeks and the sweet, vibrant bite of butternut squash. Together, they create a beautiful balance both in flavor and appearance.

• Low-calorie oil spray: Helps to lightly coat the pan and keep the chicken from sticking without adding extra calories.
• 1 1/3 lb boneless skinless chicken thighs: They stay juicy and flavorful, making them perfect for roasting.
• 1 tsp dried parsley flakes: Adds a subtle herbaceous note that brightens the dish.
• 1/2 tsp dried thyme: Offers earthiness that pairs wonderfully with chicken and squash.
• Salt and ground black pepper: Essential for seasoning and enhancing all the flavors.
• 1 tbsp salted butter (or olive oil): Adds richness when sautéing vegetables.
• 1 yellow onion, sliced: Brings sweetness and depth once softened.
• 1 1/3 lb butternut squash, peeled and diced: The star for its creamy texture and natural sweetness.
• 1 tsp paprika: Lends a gentle smoky warmth and a splash of color.
• 3 leeks, cleaned, trimmed, and sliced: Offer a mild, mellow onion flavor and tender texture.
• 1 tbsp chopped garlic (or 3 cloves, crushed): Adds aromatic punch and savory depth.
• 1 cup chicken broth: Keeps everything moist and infuses the bake with layered flavor; Better Than Bouillon recommended for best taste.
• 3 oz freshly grated parmesan cheese: Creates a savory, slightly nutty topping that crisps up beautifully.
• Fresh parsley leaves, chopped (about a handful): Finishing touch that brings freshness and color to the dish.

How to Make Roasted Chicken, Leek, and Butternut Squash Bake Recipe

Step 1: Prepare and Sear the Chicken

Start by cutting the boneless skinless chicken thighs into smaller, bite-sized pieces. It’s important to heat your frying pan well and use a low-calorie oil spray to prevent sticking. Toss the chicken with dried parsley, thyme, salt, and pepper. Sear until each piece is lightly golden on all sides—this not only locks in moisture but builds a beautiful base of flavor. Then, set the chicken aside so you can cook the vegetables in the same pan, soaking up all those flavorful browned bits.

Step 2: Softening Onion and Butternut Squash

In the same pan, melt butter over medium heat, then add your sliced onion and diced butternut squash along with the paprika. Keep stirring frequently so the squash starts to soften and the onion turns translucent. Gradually pour in small amounts of chicken broth while scraping the pan’s bottom to dissolve all that tasty, caramelized residue. This technique deepens the dish’s overall flavor and keeps the veggies from drying out.

Step 3: Add Leeks and Garlic

Once the squash begins to tenderize, add sliced leeks and chopped garlic to the pan. Continue cooking for about 5 to 8 minutes, stirring regularly to make sure everything softens evenly and develops a gorgeous golden color. The leeks will enrich the flavor with their mild sweetness, while the garlic adds that perfect appetizing aroma.

Step 4: Assemble the Bake

Transfer the mixture of onion, butternut squash, and leeks into a large ovenproof dish, spreading it evenly but not overcrowding. Arrange the seared chicken pieces on top, along with any juices collected on the plate. Pour over the remaining chicken broth for added moisture, then sprinkle the freshly grated parmesan cheese all over the top. This layer will transform into a tantalizingly crisp crust once baked.

Step 5: Bake to Perfection

Cover the dish tightly with foil and bake in your preheated oven at 180°C fan (200°C/400°F/Gas Mark 6) for 15 minutes. After that, remove the foil and bake for another 15 minutes until the top is golden and the chicken and squash are fully cooked through. For the ultimate golden finish, give it a quick broil for a few minutes if you wish. Finally, season with extra salt and pepper if needed and sprinkle generously with fresh parsley for a burst of vibrant color.

How to Serve Roasted Chicken, Leek, and Butternut Squash Bake Recipe

Garnishes

A sprinkle of fresh parsley is a no-brainer—it keeps the dish fresh and lively. You could also add a few shavings of parmesan or a drizzle of good olive oil just before serving to enhance that rich, roasted flavor even more.

Side Dishes

This Roasted Chicken, Leek, and Butternut Squash Bake Recipe pairs beautifully with a variety of sides. A simple green salad with a lemon vinaigrette balances out the richness, while crusty bread is perfect for mopping up all those delicious juices. For a heartier meal, try creamy mashed potatoes or even a wild rice pilaf to add texture and contrast.

Creative Ways to Present

For a more rustic look, serve the bake straight from the ovenproof dish, letting everyone help themselves. If you want to impress guests, plate individual portions with a drizzle of herb-infused olive oil and a few fresh herb sprigs. Alternatively, spoon the bake over a bed of quinoa or polenta for an elegant twist.

Make Ahead and Storage

Storing Leftovers

This bake keeps really well in the fridge for up to three days. Store leftovers in an airtight container to maintain moisture and freshness, and you’ll still have that comforting flavor waiting for you the next day.

Freezing

If you want to keep this Roasted Chicken, Leek, and Butternut Squash Bake Recipe on hand for longer, freezing is a great option. Cool completely before transferring portions into freezer-safe containers or bags. It should last for up to two months, perfect for a make-ahead meal.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm gently in a preheated oven at 180°C (350°F) covered with foil to prevent drying out, for about 20 minutes, or until heated through. For a crispy top, remove the foil in the last few minutes of reheating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely, but keep in mind chicken breasts tend to dry out faster, so you might want to reduce the cooking time or add a little extra broth to keep things moist.

Can this recipe be made vegetarian?

Yes! Replace the chicken with hearty vegetables like mushrooms or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Is it necessary to peel the butternut squash?

While not mandatory, peeling the squash ensures a smooth, tender texture and more even cooking, making the dish much more enjoyable.

Can I prepare this bake ahead of time and then cook it later?

Definitely! Assemble everything except the cheese topping, then cover and refrigerate. Add the cheese just before baking for the best texture and flavor.

What can I substitute for parmesan cheese?

Grana Padano, pecorino romano, or even a sharp cheddar can work nicely, depending on the flavor profile you prefer.

Final Thoughts

I truly hope you give this Roasted Chicken, Leek, and Butternut Squash Bake Recipe a try—it’s a wonderful dish that’s straightforward to make yet packed full of comforting, rich flavors. Perfect for weeknights or when you want something that feels a little special without the fuss. Once you make it, it might just become one of those go-to meals you share with friends and family over and over!

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