Roasted Chicken, Leek, and Butternut Squash Bake Recipe
This Roasted Chicken Leek and Butternut Squash Bake is a hearty and comforting dish featuring tender seared chicken thighs layered with soft butternut squash, leeks, and onions. Finished with a golden parmesan topping and fresh parsley, it’s perfect for a family dinner with its balanced flavors and vibrant textures.
- Prep Time: 16 minutes
- Cook Time: 34 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chicken and Vegetables:
- Low-calorie oil spray
- 1 1/3 lb boneless skinless chicken thighs, cut into thirds
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- Salt and ground black pepper, to taste
- 1 tbsp salted butter (or olive oil)
- 1 yellow onion, sliced
- 1 1/3 lb butternut squash, peeled and diced
- 1 tsp paprika
- 3 leeks, cleaned, trimmed, and sliced
- 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
- 1 cup (8 fl oz) chicken broth
For the Topping:
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley leaves, chopped (about a handful)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the chicken thighs into thirds. Spray a large frying pan with low-calorie oil and heat over medium-high. Add chicken pieces, sprinkle dried parsley, thyme, salt, and pepper. Fry until lightly golden on all sides, then remove and set aside.
- Sauté Vegetables: In the same pan, melt butter over medium heat. Add sliced onion, diced butternut squash, and paprika. Cook while stirring frequently until the squash begins to soften. Gradually add chicken broth, scraping the pan bottom to deglaze and incorporate flavorful bits.
- Add Leeks and Garlic: Stir in sliced leeks and chopped garlic. Continue cooking for 5 to 8 minutes, stirring occasionally, until the butternut squash is tender and leeks have softened to a golden color. Stir frequently to avoid sticking.
- Assemble in Baking Dish: Transfer the vegetable mixture to a large ovenproof dish, spreading evenly. Arrange seared chicken pieces on top, pour over any collected juices and remaining chicken broth. Evenly sprinkle grated parmesan cheese on top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 15 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the top is golden and both chicken and squash are fully cooked. Optionally, broil for a few minutes to enhance browning.
- Season and Garnish: Once out of the oven, season with extra salt and pepper to taste. Sprinkle chopped fresh parsley on top before serving for added freshness and color.
Notes
- Ensure the pan is hot before adding chicken for a good golden sear.
- Stir vegetables frequently during cooking to prevent sticking and promote even cooking.
- Use Better Than Bouillon or good quality chicken broth for depth of flavor.
- Broiling at the end enhances the parmesan topping’s color and crunch.
- Fresh parsley adds a fresh, bright finish to the dish.
- You can substitute butter with olive oil for a dairy-free option.
Keywords: Roasted chicken bake, chicken leek squash casserole, baked chicken thighs, parmesan chicken dish, autumn chicken recipe