If you’re craving a comforting, flavorful dish that feels like a warm hug on a plate, this Roasted Chicken, Leek & Butternut Squash Bake Recipe will quickly become one of your go-to meals. Tender chicken thighs merge beautifully with sweet, caramelized butternut squash and delicate leeks, all baked together with a sprinkle of Parmesan for that irresistible golden finish. It’s a harmonious blend of textures and tastes, full of cozy autumn vibes but simple enough to prepare any night of the week. Trust me, this bake is the kind of recipe that invites you to slow down and savor every bite.
Ingredients You’ll Need
This recipe uses straightforward, wholesome ingredients that each play a vital role in creating the rich layers of flavor and inviting textures. From the juicy chicken thighs to the mellow sweetness of butternut squash and the aromatic presence of leeks and garlic, every component works together to make this dish truly special.
- Low-calorie oil spray: Keeps the pan ready for searing without excess fat, letting the chicken brown nicely.
- 1 1/3 lb (600 g) boneless skinless chicken thighs: Juicy and tender, they stay moist through roasting.
- 1 tsp dried parsley: Adds a touch of earthy freshness to the chicken seasoning.
- 1/2 tsp dried thyme: Provides subtle herbal depth balancing the richness.
- Salt and black pepper to taste: Essential for seasoning, bringing out all the other flavors.
- 1 tbsp salted butter (or olive oil): Creates a flavorful base to soften the veggies and add richness.
- 1 yellow onion, sliced: Adds sweetness and a gentle crunch that complements the squash.
- 1 1/3 lb (600 g) butternut squash, peeled and diced: The star vegetable that brings natural sweetness and vibrant color.
- 1 tsp paprika: Introduces a mild smoky warmth, enhancing the overall taste.
- 3 leeks, washed, trimmed and sliced: Mild and tender, they add gentle oniony notes without overpowering.
- 1 tbsp minced garlic (or ~3 cloves crushed): Gives a fragrant kick and depth to the veggie mix.
- 1 cup (240 ml) chicken broth: Moistens the bake, bringing comforting savory flavors.
- 3 oz (80 g) freshly grated Parmesan cheese: Melts to create a golden, cheesy crust with a nutty finish.
- Fresh parsley, chopped (for garnish): Adds a pop of fresh green and a burst of brightness just before serving.
How to Make Roasted Chicken, Leek & Butternut Squash Bake Recipe
Step 1: Prepare and Preheat
First things first, preheat your oven to 180°C fan (or 200°C/400°F) to ensure it reaches the perfect baking temperature while you prep the ingredients. This step sets the pace and makes sure everything cooks evenly.
Step 2: Cut and Sear the Chicken
Slice the boneless skinless chicken thighs into thirds to help them cook uniformly and quickly. Heat a pan over medium-high with a light spray of low-calorie oil, then season your chicken generously with dried parsley, thyme, salt, and black pepper. Sear each piece until it develops a lovely golden crust – that lovely color means flavor development is happening. Then, set the chicken aside to rest while you work on the veggies.
Step 3: Sauté the Vegetables
In the same pan, melt butter to soak up all those delicious browned bits left from the chicken. Add the sliced onion, diced butternut squash, and paprika, stirring until the squash starts to soften and the onion turns translucent and sweet. This step ensures the veggies get a head start on roasting and intensifies their natural flavors.
Step 4: Add Broth and Aromatics
Slowly pour in the chicken broth while scraping the bottom of the pan to loosen any tasty browned bits—this adds a deep, savory foundation to your bake. Then stir in the leeks and minced garlic, cooking everything together for 5 to 8 minutes until the butternut squash is tender and the leeks have softened to silky perfection.
Step 5: Assemble the Bake
Transfer the vegetable mixture to a baking dish, spreading it out evenly in a single layer for consistent cooking. Nestle the seared chicken pieces on top and pour any remaining pan juices over everything to keep it luscious. This layering locks in moisture and melds flavors beautifully as it bakes.
Step 6: Add Parmesan and Bake
Sprinkle the freshly grated Parmesan cheese uniformly over the top. Cover the dish with foil, then pop it into the oven and bake for 15 minutes. This gentle start lets flavors meld without drying out the chicken.
Step 7: Finish Baking Uncovered
Remove the foil for the second half of baking and let the top turn a gorgeous golden brown, bubbling with cheesy goodness. Bake for another 15 minutes, or until the chicken is cooked through and the cheese crust is perfectly crisp.
Step 8: Season and Garnish
Once the bake is out of the oven, taste and adjust seasoning as needed. Sprinkle freshly chopped parsley over the top to add a fresh, vibrant contrast to the savory richness before serving hot and hearty.
How to Serve Roasted Chicken, Leek & Butternut Squash Bake Recipe
Garnishes
Adding a handful of freshly chopped parsley as a garnish brightens the entire dish immediately. You could also sprinkle a pinch of chili flakes or a drizzle of good-quality olive oil for an extra layer of flavor and visual appeal. These little garnishes lift the whole experience and make the dish feel even more inviting.
Side Dishes
This bake is wonderful served on its own thanks to the combination of protein and veggies, but if you want to round out your meal, a simple green salad or some crusty bread to soak up the juices pairs perfectly. For extra comfort, creamy mashed potatoes or a light couscous salad add irresistible texture and can turn this into a wholesome dinner everyone will love.
Creative Ways to Present
For a fun twist, serve the bake in individual ramekins for personalized portions that look so charming for guests. Alternatively, turn leftovers into savory wraps or stuff warm pita bread for a quick lunch. The versatility of this Roasted Chicken, Leek & Butternut Squash Bake Recipe means you can easily reinvent it to keep things exciting.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled and placed in an airtight container, then stored in the refrigerator for up to 3 days. The flavors will continue to meld, making the dish taste even better the next day. Just pop it in the fridge as soon as it’s cooled to keep the chicken tender and the veggies fresh.
Freezing
If you want to save some of this magic for later, the Roasted Chicken, Leek & Butternut Squash Bake Recipe freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. Make sure it is completely cooled before freezing to maintain quality and texture.
Reheating
For the best results, thaw frozen portions overnight in the refrigerator before reheating. Warm it gently in the oven at 180°C (350°F) until heated through, which helps preserve the texture of the chicken and the creaminess of the butternut squash without drying it out. Avoid microwaving if you can, as it may make the cheese topping rubbery.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can! Keep in mind that breasts cook faster and can dry out more easily, so reduce baking time accordingly and watch closely to avoid overcooking.
Is it possible to make this recipe dairy-free?
Yes! Simply substitute the butter with olive oil and replace Parmesan cheese with a dairy-free cheese alternative or nutritional yeast to keep the cheesy flavor without the dairy.
Can I prepare this dish ahead of time for a dinner party?
Definitely. You can assemble the bake up to the point before adding the Parmesan and baking. Keep it covered and refrigerated, then add the cheese and bake just before serving for a fresh-out-of-the-oven experience.
What are some good alternatives to butternut squash?
Sweet potatoes, peeled and diced, make an excellent substitute with a similar sweetness and texture. Pumpkin is also a lovely option if you want to keep that autumnal theme going.
Is this recipe suitable for meal prep?
Yes, the Roasted Chicken, Leek & Butternut Squash Bake Recipe is ideal for meal prep as it stores well and reheats beautifully. Prepare larger batches to enjoy flavorful, nutritious meals throughout the week with minimal effort.
Final Thoughts
I truly hope you give this Roasted Chicken, Leek & Butternut Squash Bake Recipe a try because it’s one of those dishes that feels both homey and special. Easy to prepare, packed with comforting flavors, and naturally nutritious, this bake brings warm smiles to the table every single time. Once you taste it, I bet you’ll want to make it your own regular favorite too.
Print
Roasted Chicken, Leek & Butternut Squash Bake Recipe
- Prep Time: 16 minutes
- Cook Time: 34 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western / Contemporary
Description
This Roasted Chicken, Leek & Butternut Squash Bake is a wholesome, flavorful dish combining tender chicken thighs with sweet butternut squash, aromatic leeks, and a savory blend of herbs and Parmesan cheese. Perfect for a comforting dinner, it’s cooked to golden perfection in the oven, balancing tender vegetables and crispy-topped chicken in a single bake.
Ingredients
Chicken and Seasonings
- 1 1/3 lb (600 g) boneless skinless chicken thighs
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Low-calorie oil spray
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 ~3 cloves crushed)
Liquids and Toppings
- 1 cup (240 ml) chicken broth
- 3 oz (80 g) freshly grated parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 180 °C fan / 200 °C / 400 °F to prepare for baking the dish.
- Prepare the Chicken: Cut the chicken thighs into thirds for even cooking. Heat a pan over medium-high heat and spray with low-calorie oil spray to prevent sticking.
- Season and Sear the Chicken: Season the chicken pieces with dried parsley, dried thyme, salt, and black pepper. Sear them in the hot pan until they are lightly golden on all sides, then remove from the pan and set aside.
- Sauté Vegetables: In the same pan, melt the butter or add olive oil. Add the sliced yellow onion, diced butternut squash, and paprika. Cook until the squash starts to soften, stirring occasionally to avoid burning.
- Add Broth for Flavor: Gradually pour in the chicken broth while scraping the pan to release browned bits, adding extra flavor to the mix.
- Cook Leeks and Garlic: Add the sliced leeks and minced garlic to the pan. Cook for 5 to 8 minutes until the squash is tender and the leeks have softened.
- Assemble the Bake: Transfer the cooked vegetable mixture into a baking dish in a single even layer. Nestle the seared chicken pieces on top and pour over any remaining pan juices for moisture and flavor.
- Add Cheese and Cover: Sprinkle freshly grated Parmesan cheese evenly over the top of the chicken and vegetables. Cover the dish with foil to retain moisture during the first part of baking.
- Bake Covered: Bake in the preheated oven for 15 minutes while covered with foil to allow the flavors to meld and chicken to begin cooking through.
- Finish Baking Uncovered: Remove the foil and bake for another 15 minutes, or until the top is golden and the chicken is fully cooked through (internal temperature 165 °F or 74 °C). Season to taste, garnish with fresh chopped parsley, and serve hot.
Notes
- You can substitute butter with olive oil for a dairy-free option.
- Ensure the chicken is cooked to the correct internal temperature for safety.
- Using freshly grated Parmesan will give the best flavor compared to pre-grated cheese.
- Leeks should be thoroughly washed to remove any grit.
- This recipe can be adapted with other root vegetables if butternut squash is unavailable.
