Jump to Recipe Print RecipeAs I pulled the golden, bubbling One-Pan Roasted Chicken Leek and Butternut Squash Bake from the oven, the sweet aroma filled my kitchen, wrapping me in a cozy embrace. This dish is my absolute go-to for busy evenings when comfort food is a must but time is short. With tender chicken, creamy butternut squash, and the mildness of leeks, it’s a heavenly combination that warms both the heart and the home. One of the best parts? It’s a complete meal in a single pan, meaning minimal cleanup after a satisfying dinner—a true lifesaver for any busy night! And whether you’re feeding the family or enjoying a quiet evening in, this recipe is sure to please everyone at the table. Curious how to whip up this delightful bake? Let’s dive in! Why is this bake a must-try? Simplicity at Its Best: This One-Pan Roasted Chicken Leek and Butternut Squash Bake requires just a few straightforward steps, making it perfect for even novice cooks. One-Pan Wonder: Cleanup is a breeze since everything cooks together in one dish, allowing you to savor the meal without worrying about a pile of dishes. Flavor Explosion: The harmony of succulent chicken, sweet butternut squash, and aromatic leeks delivers a comforting flavor that will quickly become a family favorite. Versatile Ingredients: You can easily swap in vegetables or proteins, like tofu or turkey, to cater to your personal taste to keep meals fresh and interesting! Ideal for Busy Nights: Prep takes just minutes, leaving you more time to unwind at the end of your day—perfect for those hectic weekday evenings. Crowd-Pleasing Appeal: Whether it’s a casual family dinner or a cozy gathering with friends, this bake is sure to impress everyone around the table! Roasted Chicken Leek and Butternut Squash Bake Ingredients For the Chicken Boneless Skinless Chicken Thighs – Tender and juicy compared to breasts; suitable for roasting. Salt and Ground Black Pepper – Essential seasoning to enhance flavor; adjust to your taste. Dried Parsley Flakes – Adds an herbal touch; fresh parsley is a great substitute. Dried Thyme – Infuses earthy notes to the dish; oregano can work as a replacement. For the Vegetables Salted Butter (or Olive Oil) – Adds richness and aids in sautéing; use oil for dairy-free. Yellow Onion – Provides a sweet base flavor; shallots can be swapped for a milder profile. Butternut Squash – Offers sweetness and creaminess, needing to be diced for even cooking; acorn squash is a delicious alternative. Leeks – Adds a mild onion taste when sautéed; green onions can be used if leeks aren’t on hand. Chopped Garlic – Imparts a rich aroma; garlic powder can serve as an option. Paprika – Introduces warmth and earthiness; perfect for depth of flavor. For the Cooking Liquid Chicken Broth – Adds moisture and enhances flavor; vegetable broth is suitable for a lighter version. For Topping Freshly Grated Parmesan Cheese – Provides a fantastic finishing touch; Romano or nutritional yeast works for dairy-free options. Fresh Parsley Leaves – For garnish, brings freshness and color to your dish. With these simple yet soulful ingredients, your Roasted Chicken Leek and Butternut Squash Bake is off to a delicious start! Step‑by‑Step Instructions for Roasted Chicken Leek and Butternut Squash Bake Step 1: Preheat the Oven Begin by preheating your oven to 180°C fan (200°C/400°F/Gas Mark 6). This ensures the perfect cooking environment for your Roasted Chicken Leek and Butternut Squash Bake, enhancing the flavors as everything cooks together. While the oven warms, gather your ingredients and prepare your baking dish for a smooth cooking experience. Step 2: Prepare the Chicken Cut the boneless skinless chicken thighs into thirds, then sprinkle them with dried parsley, thyme, salt, and pepper. Heat a large skillet over medium heat, add a little salted butter or olive oil, and sauté the seasoned chicken until lightly golden, about 5-7 minutes. Set the chicken aside once cooked, ensuring it remains tender for the bake. Step 3: Sauté the Vegetables In the same skillet, melt a tablespoon of butter over medium heat. Add finely chopped yellow onion, cubed butternut squash, and paprika. Stir frequently for about 6-8 minutes or until the squash begins to soften. This step will infuse the dish with delightful flavors. Be sure to deglaze the pan with a splash of chicken broth to capture all those tasty bits. Step 4: Add the Leeks and Garlic Next, incorporate the sliced leeks and chopped garlic into the vegetable mixture. Continue stirring for another 4-5 minutes until the leeks have softened and become translucent. This blend of ingredients will create a flavorful base for your Roasted Chicken Leek and Butternut Squash Bake, intensifying the overall taste of the dish. Step 5: Assemble the Bake Transfer the sautéed vegetable mixture into a large baking dish, spreading it out evenly. Nestle the sautéed chicken pieces on top of the vegetables, then pour in the remaining chicken broth to keep everything moist during baking. This assembly ensures that every bite of your bake is bursting with flavor, creating a wonderful one-pan experience. Step 6: Bake the Dish Sprinkle freshly grated Parmesan cheese over the chicken and vegetables, then cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 15 minutes. Afterward, remove the foil and bake for an additional 15 minutes or until the top is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F. Step 7: Optional Broil for Color For an extra touch, consider broiling the dish for 2-3 minutes at the end of the baking time. Keep a close eye to prevent burning; this step enhances the golden color and adds a delightful crispiness. Be sure to season to taste before serving your roasted chicken. Step 8: Garnish and Serve Once fully cooked, remove your Roasted Chicken Leek and Butternut Squash Bake from the oven. Let it cool for a few moments, then garnish with fresh parsley leaves for a pop of color and brightness. Now it’s ready to be enjoyed, perfect for a cozy family dinner or an inviting meal with friends. Expert Tips for Roasted Chicken Leek and Butternut Squash Bake Cube Size Matters: Cut your butternut squash into 1-inch cubes to ensure even cooking. If they’re too large, they may remain undercooked while the chicken finishes baking. Don’t Overcrowd: Arrange your ingredients in a single layer within the baking dish. Overcrowding can cause steaming, making everything less flavorful and less appealing. Sear for Flavor: Lightly sear your chicken thighs before baking to lock in moisture and create a delicious, roasted flavor. This makes your Roasted Chicken Leek and Butternut Squash Bake irresistibly tasty. Check Temperature: Use an instant-read thermometer to ensure the chicken reaches 165°F. This step guarantees food safety and perfectly cooked meat. Revive Leftovers: If reheating leftovers, add a splash of chicken broth to restore moisture and flavor. This keeps your dish from drying out, allowing you to enjoy it as if it’s freshly made! Make Ahead Options These Roasted Chicken Leek and Butternut Squash Bake preparations are perfect for busy home cooks wanting to save time during the week! You can season and sauté the chicken, as well as prepare the vegetable mixture, up to 24 hours in advance. Simply store each in separate airtight containers in the refrigerator to maintain their quality. When you’re ready to enjoy the meal, layer the sautéed vegetables in a baking dish, place the chicken on top, and pour in the remaining broth. Bake as directed, and you’ll have a comforting dinner that’s just as delicious as if it were made fresh! 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 meld nicely, making it even more delicious as it sits! Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating for best results. Reheating: When reheating, add a splash of chicken broth to the bake if it looks dry. Reheat in the oven or microwave until heated through, ensuring the chicken is safe to eat. Serving Tips: This baked dish tastes wonderful reheated, making it perfect for quick meals. Enjoy the comforting flavors of your Roasted Chicken Leek and Butternut Squash Bake all over again! What to Serve with Roasted Chicken Leek and Butternut Squash Bake Indulge in a comforting meal experience that satisfies both heart and palate with delightful pairings alongside your bake. Crusty Bread: Perfect for soaking up the savory juices from the bake, adding a crunchy texture and warmth to your meal. Mixed Green Salad: A fresh side salad with vibrant greens and a tangy vinaigrette helps balance the richness of the bake, enhancing the overall experience. Garlic Bread: Buttery, garlicky slices complement the dish’s flavors while adding a delicious crunch with each bite. Steamed Green Beans: These crisp, vibrant veggies provide a lovely color contrast and a fresh bite to contrast the creamy squash. Mashed Potatoes: Creamy, buttery mashed potatoes can serve as a comforting base for the dish, adding a classic touch. Roasted Brussels Sprouts: Slightly caramelized and crispy, they offer a nutty flavor that pairs beautifully with the sweet butternut squash. Pinot Noir: This light red wine’s fruity notes blend seamlessly with the bake, making each sip a delightful accompaniment. Apple Crisp: For dessert, a warm apple crisp brings seasonal flavor and sweetness, rounding off the meal with comfort that lingers. Roasted Chicken Leek and Butternut Squash Bake Variations Feel free to get creative and tailor this dish to your tastebuds for a delicious twist! Dairy-Free: Substitute parmesan cheese with nutritional yeast or leave off entirely for a lighter vegan option. Extra Veggies: Add in chopped carrots or parsnips for a hearty veggie boost that adds delicious sweetness. Herb Swap: Try using fresh herbs like rosemary or basil instead of dried thyme for a fragrant lift. Spice It Up: Add a pinch of red pepper flakes to the vegetable mix for a hint of heat that’ll wake up your palate. Protein Switch: Swap chicken thighs for turkey or even use chickpeas for a satisfying vegetarian option. Broth Flavor: For a richer broth, consider using low-sodium bone broth or adding a splash of white wine for depth. Nutty Touch: Sprinkle some crushed pecans or walnuts on top before baking for a delightful crunch and added nutrition. Seasonal Twist: In autumn, mix in some diced apples for a sweet twist that complements the butternut squash beautifully. Whatever variation you choose, you can be sure that this cozy bake will warm your home and heart, just like our other comfort food favorites that entice both family and friends to gather around the table. Enjoy! Roasted Chicken Leek and Butternut Squash Bake Recipe FAQs What kind of chicken should I use for the recipe? Absolutely! Boneless skinless chicken thighs are the recommended choice for this Roasted Chicken Leek and Butternut Squash Bake as they remain juicy and tender during cooking. However, if you prefer, bone-in thighs work too, but they will require an additional 10-15 minutes of cooking time to ensure they’re fully cooked. How do I store leftovers of this bake? For optimal taste, store leftovers in an airtight container in the refrigerator for up to 4 days. As the days pass, the flavors will meld and intensify, making each bite even more delightful! If you won’t finish it within that timeframe, consider freezing portions instead. Can I freeze the Roasted Chicken Leek and Butternut Squash Bake? Yes! You can freeze the entire dish in airtight containers or freezer bags for up to 3 months. To ensure the best results, thaw the bake in the fridge overnight before reheating. This gentle thawing allows for even heating and preserves the flavors perfectly. What if my butternut squash is too hard in the bake? If you find the butternut squash remains too firm, ensure it’s cut into 1-inch cubes for even cooking, and sauté it long enough before adding it to the bake. If this happens, cover the baking dish with foil until the squash reaches your preferred tenderness before removing it for browning. Are there any dietary considerations for this recipe? The Roasted Chicken Leek and Butternut Squash Bake is versatile! For a dairy-free option, substitute olive oil for butter and use nutritional yeast instead of Parmesan cheese. Always check for any allergies related to your chosen ingredients and feel free to swap in your favorite vegetables or protein sources. Cozy Roasted Chicken Leek and Butternut Squash Bake Delight A comforting Roasted Chicken Leek and Butternut Squash Bake that combines tender chicken with creamy squash and leeks, perfect for busy evenings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: Comfort FoodCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 pound Boneless Skinless Chicken Thighs Tender and juicy compared to breaststo taste Salt Essential seasoningto taste Ground Black Pepper Essential seasoning1 tablespoon Dried Parsley Flakes Adds an herbal touch1 teaspoon Dried Thyme Infuses earthy notesFor the Vegetables2 tablespoons Salted Butter Adds richness1 medium Yellow Onion Provides a sweet base flavor2 cups Butternut Squash Diced for even cooking2 cups Leeks Adds mild onion taste2 cloves Chopped Garlic Imparts a rich aroma1 teaspoon Paprika Introduces warmth and earthinessFor the Cooking Liquid1 cup Chicken Broth Adds moisture and enhances flavorFor Topping½ cup Freshly Grated Parmesan Cheese Provides a fantastic finishing touchFresh Parsley Leaves For garnish Equipment OvenLarge SkilletBaking dish Method Cooking InstructionsPreheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).Cut the boneless skinless chicken thighs into thirds, then sprinkle with dried parsley, thyme, salt, and pepper. Sauté in butter or olive oil until golden.In the same skillet, melt butter and sauté onion, butternut squash, and paprika for 6-8 minutes.Add leeks and garlic to the vegetables, cooking for an additional 4-5 minutes.Transfer vegetables to a baking dish, place chicken on top, and pour in the chicken broth.Sprinkle Parmesan cheese on top and cover with foil. Bake for 15 minutes, then uncover and bake for another 15 minutes until golden.Optional: Broil for 2-3 minutes for extra crispiness.Garnish with fresh parsley leaves and serve. Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 200mgIron: 2mg NotesCube butternut squash into 1-inch pieces for even cooking. Arrange ingredients in a single layer in the baking dish for the best flavor. Tried this recipe?Let us know how it was!
