Roasted Chicken, Leek, and Butternut Squash Bake Recipe

Introduction

This Roasted Chicken Leek and Butternut Squash Bake is a comforting, one-pan meal that’s perfect for cozy dinners. Tender chicken thighs roast beautifully atop sweet butternut squash and savory leeks, creating a flavorful and hearty dish with minimal effort.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 cups butternut squash, peeled and cubed
• 2 large leeks, white and light green parts sliced
• 2 stalks celery, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika (smoked or sweet)
• 1 ½ teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.
2. Step 2: Prepare the vegetables by slicing the leeks, cubing the butternut squash, and chopping the celery.
3. Step 3: Pat the chicken thighs dry and rub them with olive oil, salt, pepper, and paprika.
4. Step 4: Add the leeks, squash, and celery to the baking dish. Drizzle with olive oil, season with salt and pepper, and sprinkle with thyme leaves.
5. Step 5: Place the chicken thighs on top of the vegetables, skin-side up.
6. Step 6: Roast uncovered for 40–50 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7. Step 7: Let the dish rest for a few minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips & Variations

• For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
• Substitute sweet potatoes or carrots for butternut squash if you prefer.
• Add a splash of white wine or chicken broth to the vegetables before roasting for added moisture and flavor.
• Use bone-in, skin-on chicken thighs for the best flavor and juiciness, but boneless thighs can be used for quicker cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the chicken’s crispy skin. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster and can dry out more easily. Adjust the cooking time accordingly and consider checking for doneness earlier.

Do I need to peel the butternut squash?

Yes, peeling the butternut squash is recommended for a tender texture in this bake. The skin can be tough and chewy after roasting.

Roasted Chicken, Leek, and Butternut Squash Bake Recipe

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★★★★★

4.9 from 93 reviews

This hearty Roasted Chicken Leek and Butternut Squash Bake features tender, juicy chicken thighs roasted to perfection atop a bed of sweet butternut squash, leeks, and celery. Seasoned with fresh thyme, paprika, and a blend of salt and pepper, this comforting one-pan meal delivers a perfect balance of flavors and textures, making it an ideal dish for cozy dinners.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 ½ teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon paprika (smoked or sweet)

Vegetables

• 4 cups butternut squash, peeled and cubed
• 2 large leeks, white and light green parts sliced
• 2 stalks celery, chopped
• 1 tablespoon fresh thyme leaves, divided
• Additional 1 tablespoon olive oil

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and facilitate even roasting.
2. Prepare Vegetables: Slice the white and light green parts of the leeks, peel and cube the butternut squash into roughly equal-sized pieces, and chop the celery into bite-size pieces to ensure even cooking.
3. Season the Chicken: Pat the chicken thighs dry with a paper towel. Rub them evenly with 2 tablespoons of olive oil, 1 ½ teaspoons of salt, 1 teaspoon of black pepper, and paprika to infuse the meat with rich flavors.
4. Arrange Vegetables: Spread the sliced leeks, cubed butternut squash, and chopped celery evenly in the greased baking dish. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and black pepper, and sprinkle half of the fresh thyme leaves over the vegetables.
5. Place Chicken On Top: Arrange the seasoned chicken thighs skin-side up on top of the vegetable bed to allow the juices to permeate the vegetables while roasting.
6. Roast: Place the baking dish uncovered into the preheated oven. Roast for 40 to 50 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
7. Rest and Serve: Remove from the oven and let the dish rest for a few minutes to allow the juices to redistribute. Garnish with remaining fresh thyme or parsley if desired and serve warm.

Notes

• Ensure the chicken thighs are cooked to an internal temperature of 165°F to guarantee food safety and optimal juiciness.
• For a spicier kick, consider adding a pinch of cayenne pepper to the chicken rub.
• You can substitute celery with carrots or parsnips depending on taste preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a more visually appealing presentation, garnish with fresh parsley or additional thyme just before serving.

Keywords: roasted chicken, butternut squash bake, leek recipe, one pan dinner, chicken thighs, comforting dinner, fall recipe, easy dinner