Roasted Chicken, Leek, and Butternut Squash Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
