Roasted Chicken, Leek, and Butternut Squash Bake Recipe is one of those comforting dishes that feels like a warm hug in your mouth. It blends tender, juicy chicken with sweet roasted butternut squash and mild, caramelized leeks—everything baked together until those flavors melt into a creamy, savory dish. It’s perfect for cozy weeknights or when you want something impressive but fuss-free. If you love hearty bakes that fill your kitchen with amazing aromas and bring family and friends to the table smiling, you’re going to adore this recipe.
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What Makes This So Good
This Roasted Chicken, Leek, and Butternut Squash Bake Recipe brings together the natural sweetness of butternut squash with the earthy, subtle oniony flavor of leeks, complemented perfectly by juicy, golden-browned chicken pieces. The paprika and herbs add warmth, while the parmesan topping creates irresistible crispy edges. It’s an all-in-one dish that’s as nourishing as it is delicious.
- Big Flavor, Minimal Fuss: You get mouthwatering complexity without spending hours in the kitchen.
- Family-Friendly: Both kids and adults rave about the balance of savory and sweet, making it a crowd-pleaser.
- Simple Ingredients: The recipe relies on pantry staples and fresh produce you can easily find.
- Works Any Night: Whether it's busy weeknight dinner or weekend meal prep, this bake fits right in.
Ingredient Guide
Choosing the right ingredients will elevate your Roasted Chicken, Leek, and Butternut Squash Bake Recipe to the next level. Here’s what I find works best and how you can adapt things based on what’s available to you.
- Boneless Skinless Chicken Thighs: These stay tender and juicy during baking. I avoid breasts here because thighs offer more flavor and moisture.
- Butternut Squash: Peel and dice evenly so it roasts uniformly. If you’re short on time, pre-cut packages from the store can help.
- Leeks: Clean thoroughly—leeks tend to hide grit between layers. Use the white and light green parts for the best texture.
- Yellow Onion: Adds depth and sweetness once caramelized in the pan before baking.
- Chicken Broth: Better than Bouillon paste dissolved in water gives a rich, homemade flavor boost.
- Parmesan Cheese: Freshly grated—don't skip this step! It melts beautifully, creating a crispy golden crust.
- Herbs & Spices: Dried parsley and thyme bring herbal warmth; paprika adds subtle smokiness and a beautiful color.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Roasted Chicken, Leek, and Butternut Squash Bake Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 180°C fan (200°C/400°F/Gas Mark 6). This ensures everything cooks evenly from the get-go. Cut your boneless skinless chicken thighs into thirds—not too small, you want tender juicy bites that stay moist. I always spray my pan with low-calorie oil spray and heat it up well before adding the chicken pieces; a hot pan is everything here for a gorgeous golden sear. Toss the chicken with dried parsley, thyme, salt, and pepper so every bite is packed with subtle herbiness.
Step 2 — Cook with Confidence
Fry the chicken pieces over medium-high heat until lightly golden on all sides—don't rush this part, patience here makes a huge difference in flavor and texture. Next, in the same pan, melt the salted butter and sauté sliced onion, leeks, and garlic. You’ll notice the aroma start to fill your kitchen—soft onions and garlicky goodness is such a cozy base. Add the diced butternut squash and sprinkle the paprika in for that pop of warm color and flavor. Pour in the chicken broth, scrape the pan to lift all the tasty bits, and mix everything together well. Transfer this lovely mixture into a baking dish and nestle the browned chicken pieces among the veggies.
Step 3 — Finish & Serve
Sprinkle the freshly grated parmesan evenly on top before popping the dish into your preheated oven. Bake for about 35-40 minutes, or until the chicken is cooked through and the butternut squash is tender with slightly crispy edges. You’ll know it’s ready when the top is golden and bubbling—a sure sign of cheesy magic. Fresh chopped parsley tossed on last adds a lively green contrast and brightness before serving. This final touch transforms the bake from cozy comfort to something you’ll want to make again and again.
Extra Helpful Tips
I’ve made this Roasted Chicken, Leek, and Butternut Squash Bake Recipe dozens of times, and a few things have really stuck with me to get it right every time. These little notes save you guesswork and give you a handle on timing and flavor to make it effortless.
- Watch for This Sign: When the squash edges start to crisp and the chicken is golden with a little crust, the bake is perfectly done.
- Temperature Trick: Using a fan oven improves even roasting and crispy textures—if you have a conventional oven, extend baking time slightly and rotate halfway through.
- Prep-Ahead Option: You can cut and season the veggies and chicken a few hours before baking; just keep covered in the fridge until ready.
- Avoid This Common Mistake: Don’t overcrowd the pan when searing chicken—crowding causes steaming instead of browning, and you lose that satisfying golden color.
Serve & Enjoy
Easy Enhancements
Looking to jazz up your Roasted Chicken, Leek, and Butternut Squash Bake Recipe? Try adding a dollop of sour cream or Greek yogurt when serving to add creaminess. Fresh thyme or rosemary leaves sprinkled on top just before baking introduce aromatic depth. For a little heat, a pinch of crushed red pepper flakes or smoked paprika amps it up beautifully. Toasted pine nuts scattered at the end bring a lovely crunchy contrast, too.
Tasty Pairings
This bake shines on its own but pairs wonderfully with a crisp green salad or crusty bread to soak up the sauce. For drinks, a chilled white wine like Sauvignon Blanc or a light, fruity rosé complements the savory-sweet flavors nicely. If you’re after something non-alcoholic, elderflower cordial with sparkling water adds a refreshing touch next to the warm richness.
Quick Plating Tips
For an easy but impressive presentation, serve this bake in wide shallow bowls so the veggies and chicken show off their textures and colors. A sprinkle of fresh parsley and a small wedge of lemon on the side adds freshness and a pop of color. If you’re feeling fancy, a light drizzle of good quality olive oil before serving adds silky gloss and richness.
Store, Freeze & Reheat
Fridge Storage
Store leftovers in an airtight container in the fridge for up to 3 days. You’ll notice the butternut squash softens further and flavors meld even more overnight. Just reheat gently to avoid drying out the chicken.
Freezer Friendly?
This Roasted Chicken, Leek, and Butternut Squash Bake Recipe freezes well. Freeze in portioned airtight containers for up to 2 months. Thaw overnight in the fridge before reheating to prevent sogginess, especially with the squash and topping.
Reheat Like New
The oven is your best friend for reheating—set it to 180°C (350°F) and warm covered for 15-20 minutes until heated through. This helps keep the chicken moist and the topping crisp. If you’re in a hurry, microwave in short bursts at medium power, stirring halfway, but you might lose some crispiness. A quick pan reheat with a splash of broth also works great to refresh flavors.
Roasted Chicken, Leek, and Butternut Squash Bake Recipe FAQs
You can, but thighs stay juicier and more flavorful after roasting. If using breasts, watch the cooking time closely to avoid drying out.
Slice leeks and then soak them in a bowl of cold water to let any dirt or grit fall to the bottom. Lift them out without disturbing the sediment before using.
Yes, you can assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if starting cold.
Cut the squash into even-sized cubes and spread them out so they aren’t crowded in the pan. The hot oven helps caramelize their edges beautifully.
Final Flavor Thoughts
I hope this Roasted Chicken, Leek, and Butternut Squash Bake Recipe becomes a go-to comfort meal in your home like it is in mine. It’s forgiving, wholesome, and simply full of the cozy flavors we all crave. If you give it a try, please come back and leave a star rating or share a fun variation you discovered—I love hearing how you make it your own. Happy cooking and enjoy every delicious bite!
Print📖 Recipe
Roasted Chicken, Leek, and Butternut Squash Bake Recipe
A hearty and flavorful Roasted Chicken Leek and Butternut Squash Bake featuring tender chicken thighs, sweet butternut squash, and aromatic leeks, all baked to perfection with a crispy parmesan topping. This comforting dish combines savory herbs and garlic with wholesome ingredients for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
For the chicken and vegetables:
- Low-calorie oil spray
- 1 ⅓ lb boneless skinless chicken thighs, uncooked
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried thyme
- Salt and ground black pepper, to taste
- 1 tablespoon salted butter (or olive oil)
- 1 yellow onion, sliced
- 1 ⅓ lb butternut squash, peeled and diced
- 1 teaspoon paprika
- 3 leeks, cleaned, trimmed, and cut into slices
- 1 tablespoon 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
- Preheat oven: Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6) to prepare for baking the chicken and vegetables evenly.
- Prepare chicken: Cut the boneless skinless chicken thighs into thirds for smaller, bite-sized pieces to ensure thorough cooking and easy serving.
- Sear chicken: Spray a large frying pan with low-calorie oil spray and heat over medium-high heat. Add the chicken pieces, sprinkle with dried parsley, dried thyme, salt, and ground black pepper. Fry the chicken until lightly golden on all sides for enhanced flavor and texture, then remove from pan and set aside.
- Sauté vegetables: In the same pan, add the salted butter or olive oil, then sauté the sliced yellow onion, diced butternut squash, paprika, leeks, and chopped garlic until softened and fragrant, about 5-7 minutes.
- Combine and add broth: Return the seared chicken pieces to the pan with the vegetables. Pour in the chicken broth to add moisture and flavor, allowing it to combine well with all ingredients.
- Transfer to baking dish: Transfer the chicken and vegetable mixture into a baking dish, spreading it out evenly.
- Add topping: Sprinkle the freshly grated parmesan cheese evenly over the top of the mixture to create a delightful golden crust when baked.
- Bake: Place the dish into the preheated oven and bake for 35-40 minutes until the chicken is cooked through, the vegetables are tender, and the parmesan topping is golden and crispy.
- Garnish and serve: Remove from oven, garnish with freshly chopped parsley leaves, and serve hot for a comforting meal.
Notes
- You can substitute boneless skinless chicken thighs with chicken breasts if preferred, but thighs provide more flavor and tenderness.
- Make sure to clean and trim the leeks thoroughly to avoid grit in the final dish.
- For a dairy-free version, omit the parmesan cheese or use a suitable plant-based alternative.
- Cooking times may vary slightly depending on oven performance; ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
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