If you’re craving a hearty, cozy meal that brings together tender chicken, sweet butternut squash, and mild leeks in a golden embrace, this Roasted Chicken, Leek & Butternut Squash Bake Recipe is exactly what you need. It’s a delightful combination of flavors and textures that feels both comforting and a little special, perfect for weeknight dinners or weekend gatherings. The natural sweetness of the squash paired with the savory herbs and a touch of Parmesan creates a dish you’ll find yourself making again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each one plays a vital role, from building layers of flavor to adding beautiful color and texture to your bake.
- Low-calorie oil spray: Helps lightly coat the pan for searing without extra calories.
- 1 1/3 lb (600 g) boneless skinless chicken thighs: Juicy and tender, perfect for roasting and absorbing seasonings.
- 1 tsp dried parsley: Adds a fresh herbal kick that complements the chicken beautifully.
- 1/2 tsp dried thyme: Offers a subtle earthiness to deepen the overall taste.
- Salt and black pepper to taste: Essential for bringing out every flavor in the dish.
- 1 tbsp salted butter (or olive oil): Creates a rich base for cooking the vegetables and adds luscious flavor.
- 1 yellow onion, sliced: Gives sweetness and texture once softened and caramelized.
- 1 1/3 lb (600 g) butternut squash, peeled and diced: The star veggie that lends natural sweetness and vibrant orange color.
- 1 tsp paprika: Infuses a gentle smoky warmth and beautiful color to the squash.
- 3 leeks, washed, trimmed and sliced: Adds mild oniony notes with a tender bite that harmonizes the dish.
- 1 tbsp minced garlic (or ~3 cloves crushed): Provides that unmistakable aroma and depth of flavor.
- 1 cup (240 ml) chicken broth: Keeps the bake moist and helps meld all the flavors together.
- 3 oz (80 g) freshly grated parmesan cheese: A golden, savory topping that melts and crisps up beautifully.
- Fresh parsley, chopped (for garnish): Finishing touch to add a pop of color and fresh brightness.
How to Make Roasted Chicken, Leek & Butternut Squash Bake Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 180 °C fan / 200 °C / 400 °F. This ensures the perfect roasting temperature to achieve that crisp golden finish on the chicken and caramelized vegetables.
Step 2: Sear the Chicken
Cut the chicken thighs into thirds for even cooking. Heat a pan over medium-high heat with a light spray of oil. Season the chicken generously with dried parsley, thyme, salt, and black pepper. Sear the pieces until they’re lightly golden on all sides – this locks in juices and builds flavor. Then, set the chicken aside while you prepare the veggies.
Step 3: Sauté the Vegetables
In the same pan, melt the butter or warm your olive oil. Add the sliced onion, diced butternut squash, and paprika. Cook gently until the squash starts to soften and the onions turn translucent, creating a flavorful base for your bake.
Step 4: Add Broth, Leeks, and Garlic
Pour in the chicken broth gradually, scraping up any browned bits from the pan – those little caramelized spots are flavor gold! Stir in the sliced leeks and minced garlic next. Let the mixture cook for about 5 to 8 minutes until the squash is tender and the leeks have softened to a silky texture.
Step 5: Assemble and Bake
Transfer your vegetable mixture to a baking dish, spreading everything out in a single layer. Nestle the seared chicken pieces on top and pour in any leftover pan juices for extra succulence. Sprinkle the freshly grated Parmesan evenly over the entire dish to create that irresistible golden crust.
Step 6: Bake With Foil, Then Without
Cover the dish with foil and pop it in the oven for 15 minutes. This helps everything cook through and meld together. Then, remove the foil and bake for another 15 minutes until the top turns beautifully golden and the chicken is cooked thoroughly. Don’t forget to season to taste!
Step 7: Garnish and Serve
Finish by sprinkling freshly chopped parsley over the top. It adds a fresh burst of color and a touch of brightness that balances all the rich flavors perfectly.
How to Serve Roasted Chicken, Leek & Butternut Squash Bake Recipe
Garnishes
Fresh parsley is the classic garnish here, adding that light herbal note and a vibrant splash of green. You can also try a sprinkle of extra Parmesan or a few chili flakes for a mild kick if you want to mix things up.
Side Dishes
This bake is quite a complete meal on its own, but if you want to round it out, serve it alongside a crisp green salad with a tangy vinaigrette or some buttered crusty bread to soak up all the delicious juices.
Creative Ways to Present
For a fun twist, serve this Roasted Chicken, Leek & Butternut Squash Bake Recipe in individual ramekins for a cozy, personalized touch. You can also top each portion with a drizzle of extra virgin olive oil or a squeeze of lemon juice to brighten the flavors even more.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator. The flavors actually deepen when rested overnight, making for an even tastier lunch or dinner the next day.
Freezing
This bake freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep the texture and flavor intact.
Reheating
Reheat gently in the oven at 160 °C / 320 °F covered with foil to prevent drying out. Alternatively, warm in the microwave, though oven reheating will give you that fresh-baked charm again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but thighs tend to stay juicier and more flavorful, especially in this kind of bake.
What can I substitute if I don’t have leeks?
Onions or shallots are great alternatives that provide a similar mild sweetness and texture.
Is this recipe suitable for meal prepping?
Yes, it’s perfect for meal prepping! Make it in advance, and you’ll have delicious, ready-to-eat meals for several days.
Can I make this dish dairy-free?
Definitely. Simply swap the butter for olive oil and skip or replace the Parmesan with a dairy-free cheese or nutritional yeast.
How spicy is the paprika in this recipe?
The paprika adds warmth and a hint of smokiness but isn’t spicy hot. If you want more heat, feel free to add chili powder or cayenne pepper.
Final Thoughts
This Roasted Chicken, Leek & Butternut Squash Bake Recipe is one of those recipes that feels like a hug on a plate—so satisfying, flavorful, and comforting. It’s wonderfully easy to prepare but feels like a real treat, perfect for anyone wanting a wholesome meal with simple ingredients. I encourage you to give it a try and discover just how delicious and cozy a bake like this can be!
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: Western
- Diet: Low Calorie
Description
This Roasted Chicken, Leek & Butternut Squash Bake is a comforting and wholesome dish combining tender seared chicken thighs with roasted butternut squash, sweet leeks, and a savory blend of garlic and herbs. Finished with a golden parmesan crust, this meal is perfect for a cozy dinner that’s both flavorful and nutritious.
Ingredients
Chicken and Seasonings
- 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
- 1 tbsp salted butter or olive oil
Vegetables and Flavorings
- 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 (approximately 3 cloves crushed)
- 1 cup (240 ml) chicken broth
Topping 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 later.
- Prepare Chicken: Cut the boneless skinless chicken thighs into thirds. Heat a pan over medium-high heat and spray with low-calorie oil spray.
- Season and Sear Chicken: Season the chicken pieces evenly with dried parsley, dried thyme, salt, and black pepper. Sear the chicken in the heated pan until it is lightly golden on all sides. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, melt the butter (or heat olive oil) and add the sliced onion, diced butternut squash, and paprika. Cook until the squash starts to soften, stirring occasionally to prevent sticking.
- Add Broth and Scrape Pan: Gradually pour in the chicken broth, scraping the browned bits from the bottom of the pan to incorporate their rich flavor into the liquid.
- Cook Leeks and Garlic: Add the sliced leeks and minced garlic to the pan. Continue cooking for 5 to 8 minutes, until the butternut squash is tender and the leeks are softened but not mushy.
- Assemble Baking Dish: Transfer the cooked vegetable mixture to a baking dish, spreading it out evenly in a single layer. Nestle the seared chicken pieces on top and pour any accumulated pan juices over the chicken and vegetables.
- Add Cheese and Cover: Sprinkle the freshly grated parmesan cheese evenly over the top. Cover the baking dish with foil to prevent the cheese from burning during the initial baking phase.
- Bake Covered: Bake the covered dish in the preheated oven for 15 minutes, allowing the flavors to meld and the chicken to cook through gently.
- Finish Baking Uncovered: Remove the foil and bake for an additional 15 minutes until the parmesan topping is golden brown and crispy and the chicken is fully cooked and juicy.
- Season and Garnish: Check seasoning and add more salt or pepper if necessary. Garnish with freshly chopped parsley and serve the bake hot for a delicious satisfying meal.
Notes
- Using boneless skinless chicken thighs helps the chicken cook evenly and stay tender.
- Cutting chicken into thirds allows for faster searing and even cooking in the oven.
- If you prefer, substitute butter with olive oil for a dairy-free option.
- Make sure to peel and dice the butternut squash uniformly for even cooking.
- Low-calorie oil spray helps reduce added fat during searing without sticking.
- Covering the dish during the first baking stage keeps the chicken moist and allows flavors to meld.
- Removing the foil towards the end crisps the parmesan topping for a nice texture contrast.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
