Name: Roasted Chicken, Leek, and Butternut Squash Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 (better than bouillon recommended); 3 oz (80 g) freshly grated Parmesan cheese; Fresh parsley leaves, chopped (about a handful)

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If you’re searching for a hearty, comforting dish that feels like a warm hug on a plate, this Roasted Chicken, Leek, and Butternut Squash Bake Recipe is sure to become your new favorite. Combining tender chicken thighs with sweet, roasted butternut squash and the subtle, savory taste of caramelized leeks, this bake delivers layers of flavor that are both satisfying and fresh. It’s an easy-to-make recipe that fills your kitchen with incredible aromas while offering a beautiful balance of textures and colors on your table.

A close-up view of a white baking dish filled with golden brown chicken thighs that have a crispy, slightly charred texture on top; the chicken pieces are nestled on a bed of soft, bright orange chunks of cooked squash and light yellow cooked onions, all coated in a thick, light brown sauce. The dish is sprinkled evenly with small green herb pieces, adding freshness and color contrast. A silver spoon lifts one piece of chicken, showing off its juicy texture surrounded by the sauce and vegetables. The background surface is white with a marbled pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What’s truly wonderful about this bake is how straightforward the ingredients are, yet each one plays an essential role in creating that rich, comforting taste. From the creamy sweetness of butternut squash to the earthy freshness of leeks, every element adds its own magic.

Low-calorie oil spray: Perfect for keeping the dish light while ensuring nothing sticks during cooking.
1 1/3 lb boneless skinless chicken thighs: Juicy and tender, these are the star protein that absorbs all the lovely flavors.
1 tsp dried parsley flakes: Adds a gentle herbaceous note without overpowering the dish.
1/2 tsp dried thyme: Brings a subtle earthiness to complement the chicken and vegetables.
Salt and ground black pepper: Essential for seasoning and balancing all the flavors perfectly.
1 tbsp salted butter (or olive oil): Used to soften the vegetables and add richness.
1 yellow onion, sliced: Lends a natural sweetness and depth to the base of the bake.
1 1/3 lb butternut squash, peeled and diced: Adds vibrant color and mellow sweetness that roasts beautifully.
1 tsp paprika: Offers a mild smoky warmth that wakes up the palate.
3 leeks, cleaned, trimmed, and cut into slices: Provide a unique, delicate onion flavor with a velvety texture.
1 tbsp chopped garlic (or 3 garlic cloves, crushed): Infuses the dish with aromatic pungency and savory depth.
1 cup (8 fl oz) chicken broth: Adds moisture and a savory backbone, enhancing all the flavors.
3 oz (80 g) freshly grated parmesan cheese: A beautifully nutty, salty finish that crisps up on top.
Fresh parsley leaves, chopped (about a handful): For a pop of freshness and a lovely color contrast when serving.

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

Step 1: Searing the Chicken for Flavor

Start by cutting your boneless, skinless chicken thighs into thirds so they cook evenly and are easy to serve. Heat a large frying pan with low-calorie oil spray over medium-high heat and add the chicken pieces along with dried parsley, thyme, salt, and freshly ground black pepper. Fry the chicken until each piece gets a gorgeous golden crust. This initial sear locks in flavor and juiciness that will elevate the entire dish. Once browned, set the chicken aside so we can move on to the veggies.

Step 2: Building a Flavorful Vegetable Base

In the same pan, melt the salted butter over medium heat. Toss in sliced onion, diced butternut squash, and a sprinkle of paprika. Stir frequently to allow the squash to begin softening and develop its natural sweetness. Gradually add the chicken broth, stirring and scraping the bottom of the pan to pick up any browned bits left from the chicken—this step intensifies the depth of flavor you’re creating.

Step 3: Adding Leeks and Garlic

Next, add the sliced leeks and chopped garlic to the pan. Let them cook gently for about 5 to 8 minutes until the squash is tender and the leeks have softened to a luscious golden color. Stir often to prevent sticking and to ensure everything cooks evenly. The aroma at this point is truly irresistible—soft, sweet, and deeply savory.

Step 4: Assembling the Bake

Transfer your vegetable mixture into a large ovenproof dish, spreading it out so none of the flavor-packed goodness gets crowded. Arrange the seared chicken pieces on top, including any juices that gathered on the plate. Pour over any remaining chicken broth and then sprinkle freshly grated parmesan cheese evenly across the surface. The cheese will melt and form a beautiful, flavorful crust during baking.

Step 5: Baking to Perfection

Cover the dish with foil and bake in your preheated oven at 180°C fan (200°C/400°F/Gas Mark 6) for 15 minutes to allow everything to meld together. Then remove the foil and bake for another 15 minutes until the top is golden and the chicken is fully cooked through. For an extra special touch, you can broil for a few minutes at the end to add a crispy, lightly browned finish. Your kitchen will smell amazing!

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

A white baking dish filled with a baked dish made up of a base layer of soft, diced orange squash scattered throughout, mixed with finely chopped yellow onions. On top of this base layer are golden brown pieces of chicken with crispy skin, arranged evenly across the dish. Bright green fresh herbs are sprinkled liberally over the whole dish, adding a fresh pop of color. The surface under the dish is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley right before serving brings a vibrant pop of green that brightens the dish visually and adds a fresh herbal lift. If you want to take it one step further, a light drizzle of good-quality olive oil or a squeeze of fresh lemon juice can really enhance the flavors.

Side Dishes

This bake is a wonderfully complete meal but pairs beautifully with simple steamed green beans or a crisp mixed salad to add contrast in texture and refresh the palate. For a cozy, carb-friendly option, try buttery mashed potatoes or fluffy rice to soak up all those delicious juices.

Creative Ways to Present

Serve the Roasted Chicken, Leek, and Butternut Squash Bake Recipe straight from the oven in the baking dish for a rustic, approachable feel. Alternatively, plate individual servings with a sprig of fresh herb on top and a sprinkle of extra parmesan for an elegant touch. If you’re hosting, consider layering the bake in a shallow casserole dish on a bed of quinoa or creamy polenta for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Roasted Chicken, Leek, and Butternut Squash Bake Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a night or two, making it a great make-ahead meal for busy days.

Freezing

You can freeze portions of the bake in freezer-safe containers or bags for up to 2 months. Just be sure the dish is completely cooled before freezing to maintain texture and flavor. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in the oven at 160°C (320°F) for 15-20 minutes to keep the chicken tender and the topping crispy. Microwaving is an option for convenience, but reheating in the oven helps preserve that lovely roasted texture and flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, but keep a close eye on cooking time as they tend to dry out quicker than thighs. You might want to cut them into thick pieces to help retain juiciness.

Is it necessary to peel the butternut squash?

Yes, peeling the butternut squash helps it cook evenly and gives you a smoother, more pleasant texture in the bake. The skin can be tough and fibrous, so removing it ensures a better overall dish.

Can I substitute leeks with another vegetable?

If leeks aren’t your favorite or aren’t available, mild onions or shallots make suitable substitutes that still provide a sweet oniony base.

What if I don’t have chicken broth on hand?

You can use water mixed with a good-quality bouillon cube or powder as an alternative. However, using broth adds a richness that really brings the dish to life.

How spicy is this bake?

This recipe has warm, gentle flavors rather than heat—paprika adds a mild smokiness without spiciness, making it family-friendly and appealing to most palates.

Final Thoughts

There’s something truly special about the Roasted Chicken, Leek, and Butternut Squash Bake Recipe; it’s the kind of dish that feels like home. Warm, flavorful, and satisfying, it’s perfect for cozy dinners yet elegant enough to share with guests. I encourage you to try making this recipe soon—you’ll love how easy it is and how it fills your kitchen with irresistible aromas while delivering a balanced, nourishing meal everyone will ask for again and again.

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