Introduction

This Roasted Chicken Leek and Butternut Squash Bake is a comforting and flavorful dish perfect for cozy dinners. Tender chicken thighs pair beautifully with sweet butternut squash and aromatic leeks, all topped with a golden parmesan crust. It’s an easy one-pan meal that brings warmth and satisfaction to the table.

A white rectangular dish filled with a baked chicken and vegetable casserole, showing around 12 browned chicken thighs with crispy golden skin spread evenly on top. Beneath and around the chicken are bright orange chunks of roasted butternut squash mixed with cooked pale yellow onion pieces. The dish is scattered with fresh chopped green parsley that adds color contrast. The edges of the dish have browned baked sauce marks. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

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 spray and heat over medium-high. Add chicken along with dried parsley, dried thyme, salt, and pepper. Fry until lightly golden on all sides, then remove and set aside.
Step 2: In the same pan, melt the butter over medium heat. Add sliced onion, diced butternut squash, and paprika. Cook, stirring frequently, until the squash begins to soften. Gradually add chicken broth in small amounts, scraping the pan to deglaze and add flavor.
Step 3: Add sliced leeks and chopped garlic to the pan. Cook for 5 to 8 minutes, stirring occasionally, until the squash is tender and leeks are golden and softened. Stir frequently to avoid sticking and promote even cooking.
Step 4: Transfer the vegetable mixture to a large ovenproof dish in an even layer. Arrange the seared chicken pieces on top, including any collected juices. Pour over any remaining chicken broth. Sprinkle the grated parmesan evenly over the top.
Step 5: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes until the top is golden and the chicken and squash are fully cooked. For extra color, broil for a few minutes at the end.
Step 6: Remove from the oven and season with additional salt and pepper if needed. Sprinkle chopped fresh parsley over the top before serving to add freshness and color.

Tips & Variations

Ensure the pan is hot before adding the chicken to get a nice golden sear.
If you prefer, substitute the chicken thighs with boneless skinless chicken breasts, but watch cooking times as they may dry out faster.
For a richer taste, use olive oil in place of butter for sautéing the vegetables.
Add a pinch of chili flakes when cooking the vegetables for a subtle spicy kick.
If parmesan is not available, you can use pecorino or a mild cheddar for topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 15-20 minutes until heated through, or microwave on medium power. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

The image shows a white baking dish filled with golden brown cooked chicken pieces on top of a sauce with chunks of bright orange vegetables, likely carrots or squash. The chicken has a crispy texture on the top and is sprinkled with green herbs. There are layers of caramelized onions and a rich, creamy-looking sauce around the chicken and vegetables. A silver spoon lifts one piece of chicken along with some vegetables and sauce, showing the juicy and tender inside of the dish. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but be sure to fully thaw the chicken thighs before cooking to ensure even cooking and proper searing.

Is it necessary to use boneless chicken thighs?

Boneless thighs are recommended for quicker cooking and ease of serving, but bone-in can be used if desired. Just increase the cooking time and check that the chicken is cooked through before serving.