Name: Savory Roasted Chicken Leek and Butternut Squash Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 spray Low-calorie oil spray (Use for greasing the pan to reduce fat content.); 500 grams Boneless skinless chicken thighs (Essential for a juicy bake; can substitute with bone-in thighs but increase cooking time.); 1 teaspoon Dried parsley flakes (Adds a burst of herbal flavor to the dish.); 1 teaspoon Dried thyme (Enhances the earthy flavor profile that complements the chicken.); 1 teaspoon Salt (Season generously for overall taste enhancement.); 1 teaspoon Ground black pepper (Season generously for overall taste enhancement.); 50 grams Salted butter (or olive oil) (Adds richness; substitute olive oil for a lighter option.); 1 large Yellow onion (Provides sweetness and forms the base flavor for the dish.); 400 grams Butternut squash (Sweet and rich in texture; dice into 1-inch cubes for even cooking.); 1 teaspoon Paprika (Contributes depth and color; consider smoked paprika for a twist.); 2 pieces Leeks (Delivers a mild, onion-like flavor; ensure they’re cleaned and trimmed properly.); 3 cloves Chopped garlic (Offers aromatic depth; fresh garlic yields the best results.); 500 ml Chicken broth (Better Than Bouillon recommended) (Essential for adding moisture and flavor while deglazing.); 50 grams Freshly grated parmesan cheese (Provides a creamy topping; add in the last moments of cooking to prevent burning.); 2 tablespoons Fresh parsley leaves (A garnish that brings freshness and color to your dish.)

As the leaves turn golden and the days begin to cool, there’s nothing quite like the cozy aroma of a home-cooked meal wafting through the kitchen. That’s why I can’t wait to share my Roasted Chicken Leek and Butternut Squash Bake with you—a delightful one-pan wonder perfect for autumn evenings. Juicy chicken thighs mingle with sweet butternut squash and tender leeks, creating a dish that not only pleases the palate but also simplifies weeknight cooking. With minimal clean-up and the ability to adapt for your family’s tastes, this comforting recipe is bound to become your go-to for those bustling nights. So, how do you like to spice up your autumn meals? Let’s dive into this delicious sanctuary!

Why is this recipe perfect for autumn?

Comforting Simplicity: This Roasted Chicken Leek and Butternut Squash Bake combines minimal prep work with mouthwatering results, ideal for busy weeknights.
Flavorful Harmony: The balance of juicy chicken, sweet squash, and tender leeks creates a dish that’s bursting with autumn flavors.
One-Pan Wonder: Enjoy an easy cleanup while still achieving a crowd-pleasing meal that will leave your family craving seconds.
Versatile Ingredients: Feel free to experiment with different seasonal vegetables or herbs, ensuring each meal feels fresh and new.
Nourishing Goodness: Packed with wholesome ingredients, this recipe delivers not just a meal but comfort and satisfaction that warms the heart.

Roasted Chicken Leek and Butternut Squash Bake Ingredients

Note: Gather these simple ingredients for a delightful one-pan meal.

For the Bake

Low-calorie oil spray – Use for greasing the pan to reduce fat content.
Boneless skinless chicken thighs – Essential for a juicy bake; can substitute with bone-in thighs but increase cooking time.
Dried parsley flakes – Adds a burst of herbal flavor to the dish.
Dried thyme – Enhances the earthy flavor profile that complements the chicken.
Salt and ground black pepper – Season generously for overall taste enhancement.
Salted butter (or olive oil) – Adds richness; substitute olive oil for a lighter option.
Yellow onion – Provides sweetness and forms the base flavor for the dish.
Butternut squash – Sweet and rich in texture; dice into 1-inch cubes for even cooking.
Paprika – Contributes depth and color; consider smoked paprika for a twist.
Leeks – Delivers a mild, onion-like flavor; ensure they’re cleaned and trimmed properly.
Chopped garlic – Offers aromatic depth; fresh garlic yields the best results.
Chicken broth (Better Than Bouillon recommended) – Essential for adding moisture and flavor while deglazing.
Freshly grated parmesan cheese – Provides a creamy topping; add in the last moments of cooking to prevent burning.
Fresh parsley leaves – A garnish that brings freshness and color to your dish.

Step‑by‑Step Instructions for Roasted Chicken Leek and Butternut Squash Bake

Step 1: Preheat Your Oven
Begin by preheating your oven to 180°C fan (200°C/400°F/Gas Mark 6). This ensures that your Roasted Chicken Leek and Butternut Squash Bake cooks evenly, creating that golden and delicious finish we all crave. As the oven heats, gather your ingredients and prepare to create a comforting one-pan wonder.

Step 2: Prepare the Chicken
Cut the boneless skinless chicken thighs into thirds and season them generously with salt, ground black pepper, dried parsley flakes, and dried thyme. This layering of flavors will enhance the taste of the chicken in your bake. Set the seasoned chicken aside to allow the spices to infuse while you prepare the vegetables.

Step 3: Sear the Chicken
In a hot frying pan, add a touch of low-calorie oil spray and place the seasoned chicken pieces. Sear them for about 5-7 minutes, or until they turn golden brown on all sides. This caramelization enhances the flavor of the chicken. Once done, transfer the chicken to a plate and set it aside for later.

Step 4: Sauté the Vegetables
In the same pan, melt salted butter (or olive oil) over medium heat. Add chopped yellow onion, diced butternut squash, and paprika. Sauté for about 5-6 minutes, until the onion becomes translucent and the squash starts to soften. This step creates a flavorful base for your Roasted Chicken Leek and Butternut Squash Bake.

Step 5: Deglaze the Pan
Pour in chicken broth (preferably Better Than Bouillon) to deglaze the pan, scraping any browned bits off the bottom. Add the cleaned and trimmed leeks and chopped garlic, continuing to cook for an additional 2-3 minutes until the leeks soften. The broth adds moisture and depth to the mixture, making it perfect for your bake.

Step 6: Combine in a Baking Dish
Transfer the sautéed vegetable mixture to a large ovenproof dish. Arrange the golden-browned chicken pieces on top, ensuring everything is well spaced. Pour the remaining chicken broth over the contents, making sure the chicken is nestled into the flavored veggies. This combination ensures a luscious and moist Roasted Chicken Leek and Butternut Squash Bake.

Step 7: Cover and Bake
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 15 minutes to allow the flavors to meld. After 15 minutes, carefully remove the foil and bake for an additional 15 minutes. This uncovered phase will create a beautifully golden crust on the chicken, enhancing its appeal.

Step 8: Finish with Cheese and Garnish
A few minutes before the final baking time is up, sprinkle freshly grated parmesan cheese over the top of the dish. Return it to the oven for 15-20 minutes, or until the cheese is melted and the chicken has reached an internal temperature of 165°F. Garnish with fresh parsley leaves before serving, adding a vibrant touch to your cozy Roasted Chicken Leek and Butternut Squash Bake.

How to Store and Freeze Roasted Chicken Leek and Butternut Squash Bake

Fridge: Store leftovers in an airtight container for up to 4 days. The flavors will deepen, making it even more delicious the next day!
Freezer: Portion the Roasted Chicken Leek and Butternut Squash Bake into airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, use the oven at 175°C (350°F) until warmed through, or microwave in short bursts, ensuring even heating so every bite remains tasty.
Covering: When storing, always ensure your dish is well-covered to prevent moisture loss and retain that comforting freshness!

Expert Tips for Roasted Chicken Leek and Butternut Squash Bake

Cut Uniformly: Ensure the butternut squash is diced into 1-inch cubes for even cooking and to prevent some pieces from becoming mushy while others remain firm.
Sear for Flavor: Don’t skip the searing step; it locks in moisture and creates a delightful golden crust on the chicken, enhancing the overall flavor of your bake.
Avoid Overcrowding: Give the ingredients space in the baking dish to promote browning. Overcrowding can lead to steaming instead of that beautiful caramelization we crave.
Cheese Timing: Add the freshly grated parmesan cheese during the last 15-20 minutes of baking to avoid burning and ensure it melts perfectly.
Thermometer Check: Use an instant-read thermometer to verify your chicken reaches 165°F internal temperature to ensure it’s fully cooked and safe to eat.

Make Ahead Options

This Roasted Chicken Leek and Butternut Squash Bake is a fantastic dish to prepare ahead of time, perfect for busy weeknights! You can chop and season the chicken, as well as dice the butternut squash and leeks, up to 24 hours in advance. Store them in an airtight container in the refrigerator to maintain freshness. When you’re ready to cook, simply sear the chicken and sauté the vegetables, and then proceed with the baking instructions. Remember to add a touch more broth if the mixture seems dry after a day in the fridge. This way, you’ll have a delicious, comforting meal ready with minimal effort, just as good as if you made it fresh!

Variations & Substitutions for Roasted Chicken Leek and Butternut Squash Bake

Feel free to explore and personalize your Roasted Chicken Leek and Butternut Squash Bake to suit your flavor preferences and dietary needs!

Chicken Breast: Substitute boneless skinless chicken thighs with chicken breast for a leaner option; just take care not to overcook it.
Seasonal Vegetables: Swap butternut squash with seasonal vegetables like sweet potatoes or carrots for a delightful flavor variation. Each choice offers a unique sweetness that complements the dish beautifully.
Herb Infusion: Experiment with fresh herbs like rosemary or sage for added aromatic complexity, transforming your bake into a gourmet meal.
Dairy-Free: To make this dish dairy-free, use olive oil instead of butter and leave out the parmesan or opt for a dairy-free cheese alternative for that creamy touch.
Smoky Flavor: Consider using smoked paprika instead of regular paprika for a fantastic depth of flavor; it adds a warm smokiness that enchants the palate.
Zesty Kick: Add a pinch of red pepper flakes or a splash of hot sauce to introduce a gentle heat that elevates the overall taste and caters to spice lovers.
Gluten-Free: This recipe is naturally gluten-free, but always be sure to check the labels of your broth and any added ingredients for hidden gluten.
Add More Veggies: Get creative by incorporating other vegetables like bell peppers, zucchini, or even kale for a nutrient boost and varying textures in your bake.

For a comforting meal that will have everyone asking for seconds, check out my recipes for Garlic Roasted Chicken or Buffalo Chicken Mac for more delightful flavors to usher in cozy evenings!

What to Serve with Cozy Roasted Chicken Leek and Butternut Squash Bake

As you embrace the flavors of autumn while sharing this delicious dish with your loved ones, consider how to round out the meal for a delightful dinner experience.

Crusty Bread: Perfect for sopping up the savory juices, a slice of warm, crusty bread enhances the comfort factor of your bake.
Mixed Green Salad: A vibrant salad with a tangy vinaigrette adds a refreshing crunch, balancing the rich flavors of the chicken and squash.
Creamy Mashed Potatoes: Indulge in creamy mashed potatoes that create a velvety texture contrast with the roast, soaking up all the deliciousness.

Pairing your bake with these options offers a mix of textures and flavors that will leave everyone asking for more!

Herbed Rice: Fluffy rice flavored with herbs is a light option that harmonizes beautifully with the hearty chicken and vegetables.
Steamed Green Beans: Bright and crisp green beans lend a fresh touch and vibrant color, complementing the dish’s warm hues.
Apple Cider: Serve warm apple cider to infuse your gathering with cozy fall vibes while nicely contrasting the savory main dish.

Roasted Chicken Leek and Butternut Squash Bake Recipe FAQs

What kind of butternut squash should I use?
Absolutely, when selecting butternut squash, look for ones that are firm, heavy, and have a smooth, tan-colored skin. Avoid any with dark spots or soft patches, as this indicates overripeness. Sticking to squash that has firm flesh will ensure a sweeter, creamier result in your bake.

How should I store leftovers of Roasted Chicken Leek and Butternut Squash Bake?
You can refrigerate leftovers in an airtight container for up to 4 days. The flavors actually blend together beautifully, enhancing the taste! Make sure to let the dish cool before sealing it tightly to prevent moisture loss. For longer storage, consider freezing it.

Can I freeze Roasted Chicken Leek and Butternut Squash Bake?
Very! To freeze your bake, portion it into airtight containers, ensuring each container has enough space for the food to expand. It will keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight, and reheat in the oven at 175°C (350°F) until heated through, to revive that comforting warmth.

What should I do if my chicken is overcooked?
If your chicken ends up overcooked and tough, don’t panic! You can try slicing it into pieces and tossing it back into the bake with added broth or a splash of olive oil to help rehydrate the meat. Allow it to sit covered for a few minutes to absorb the moisture before serving.

Does this recipe cater to dietary considerations like gluten-free?
Absolutely! This Roasted Chicken Leek and Butternut Squash Bake is gluten-free as long as you ensure your broth is gluten-free. It’s a great choice for keeping meals comforting without the worry of gluten exposure. Always check your ingredient labels, especially for any substitutes.

What can I substitute for leeks if I can’t find any?
If you can’t find leeks, don’t worry! A combination of sliced green onions and a little garlic can act as a fantastic substitute. Use about two green onions for every leek, and incorporate them when sautéing your vegetables to capture that mild, onion flavor you’re after.