Roasted Chicken, Leek, and Butternut Squash Bake Recipe

Introduction

This Roasted Chicken Leek and Butternut Squash Bake is a comforting, flavorful dish perfect for any night of the week. Tender chicken thighs combine with sweet butternut squash and aromatic leeks, all topped with a golden parmesan crust. It’s an easy, one-dish meal that feels special yet requires minimal effort.

Ingredients

• Low-calorie oil spray
• 1 1/3 lb boneless skinless chicken thighs, uncooked
• 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 cut into slices
• 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
• 1 cup (8 fl oz) chicken broth (Better Than Bouillon recommended)
• 3 oz (80 g) freshly grated parmesan cheese
• Fresh parsley leaves, chopped (about a handful)

Instructions

1. Step 1: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut the chicken thighs into thirds for smaller pieces. Spray a large frying pan with low-calorie oil and heat over medium-high. Add chicken pieces, dried parsley, dried thyme, salt, and pepper. Fry until lightly golden on all sides, then remove and set aside.
2. Step 2: In the same pan, melt butter over medium heat. Add sliced onion, diced butternut squash, and paprika. Cook, stirring frequently, until squash begins to soften. Gradually add small amounts of chicken broth, scraping the pan to deglaze and capture flavorful bits.
3. Step 3: Add sliced leeks and chopped garlic to the pan with vegetables. Cook for 5-8 minutes, stirring occasionally, until squash is tender and leeks are soft and golden.
4. Step 4: Transfer the vegetable mixture to a large ovenproof dish, spreading evenly without overcrowding. Arrange seared chicken pieces on top, pouring over any collected juices. Pour the remaining chicken broth over everything.
5. Step 5: Sprinkle grated parmesan cheese evenly over the dish. Cover with foil and bake for 15 minutes. Remove foil and bake another 15 minutes until top is golden and chicken and squash are fully cooked. Optionally broil for a few minutes for extra color.
6. Step 6: Season with extra salt and pepper if needed. Sprinkle chopped fresh parsley over the top before serving for a burst of color and freshness.

Tips & Variations

• For a richer flavor, use olive oil instead of butter when cooking the vegetables.
• You can substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs stay more tender.
• Add a pinch of chili flakes with the paprika for a subtle kick.
• If you don’t have leeks, thinly sliced shallots or green onions can work as alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The dish may dry out if overcooked during reheating, so adding a splash of broth can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the ingredients and assemble the dish ahead of time, then refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use frozen butternut squash?

Frozen butternut squash can be used, but reduce initial cooking time to prevent overcooking. Make sure the squash is thawed and drained to avoid excess moisture in the bake.

Roasted Chicken, Leek, and Butternut Squash Bake Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

This Roasted Chicken Leek and Butternut Squash Bake is a comforting and flavorful dish combining tender chicken thighs with sweet butternut squash, aromatic leeks, and a crispy parmesan topping. The chicken is first seared to develop a golden crust, then baked with vegetables and broth, resulting in a hearty meal perfect for a cozy dinner.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

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For the chicken and vegetables:

• Low-calorie oil spray
• 1 1/3 lb boneless skinless chicken thighs, uncooked
• 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 cut into slices
• 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
• 1 cup (8 fl oz) chicken broth (Better Than Bouillon recommended)

For the topping:

• 3 oz (80 g) freshly grated parmesan cheese
• Fresh parsley leaves, chopped (about a handful)

Instructions

1. Preheat and prepare chicken: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6). Cut boneless skinless chicken thighs into thirds to create smaller pieces for even cooking.
2. Sear the chicken: Spray a large frying pan with low-calorie oil spray and heat over medium-high. Add chicken pieces along with dried parsley, dried thyme, salt, and ground black pepper. Fry until lightly golden on all sides, then remove and set aside.
3. Sauté vegetables: In the same frying pan, melt salted butter over medium heat. Add sliced yellow onion, diced butternut squash, and paprika. Cook while stirring frequently until the squash starts to soften. Gradually add small amounts of chicken broth, scraping the pan bottom to deglaze and add flavor.
4. Add leeks and garlic: Add sliced leeks and chopped garlic to the pan with vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally until butternut squash is tender and leeks have softened and become golden.
5. Assemble the bake: Transfer vegetable mixture to a large ovenproof dish, spreading evenly. Arrange seared chicken pieces on top, pouring over any collected juices. Pour remaining chicken broth over everything and sprinkle freshly grated parmesan cheese evenly on top.
6. Bake covered: Cover dish with foil and bake in preheated oven for 15 minutes to allow flavors to meld and chicken to cook through.
7. Bake uncovered: Remove 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 deepen the color.
8. Finish and serve: Season the casserole with extra salt and ground black pepper if desired. Sprinkle chopped fresh parsley on top for freshness and color before serving.

Notes

• Ensure the pan is hot before adding chicken for a better sear and golden crust.
• Stir frequently during vegetable cooking to prevent sticking and promote even cooking.
• Use good quality chicken broth such as Better Than Bouillon for deeper flavor.
• Broiling at the end is optional but adds a nice crispy topping.
• Add extra fresh parsley for a fresh herbaceous finish.

Keywords: roasted chicken, leek, butternut squash, baked chicken recipe, healthy chicken bake, parmesan topping, autumn dinner