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Roasted Chicken Leek and Butternut Squash Bake

Cozy Roasted Chicken Leek and Butternut Squash Bake Bliss

A comforting one-pan meal featuring roasted chicken thighs, butternut squash, and leeks, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 1/3 lb boneless skinless chicken thighs for juicy, tender meat; substitute with bone-in thighs.
  • salt and ground black pepper adjust to taste.
For the Veggies
  • 1 yellow onion, sliced adds sweetness; optional to use shallots.
  • 1 1/3 lb butternut squash, peeled and diced can replace with sweet potatoes.
  • 3 leeks, cleaned, trimmed, and cut into slices gives a mild onion flavor.
  • 1 tbsp chopped garlic or 3 crushed garlic cloves.
For the Seasoning
  • 1 tsp dried parsley flakes can be swapped with fresh parsley.
  • 1/2 tsp dried thyme substitute with rosemary if preferred.
  • 1 tsp paprika for a subtle smoky flavor.
For Cooking and Moisture
  • 1 tbsp salted butter or olive oil.
  • 1 cup chicken broth vegetable broth works as a vegetarian option.
For the Topping
  • 3 oz freshly grated parmesan cheese adds a savory topping.
  • fresh parsley leaves, chopped for garnish.

Equipment

  • Frying Pan
  • Large oven-proof dish
  • oven

Method
 

Preparation Steps
  1. Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).
  2. Cut the boneless skinless chicken thighs into thirds and season with salt and pepper. Sear the chicken in a frying pan over medium-high heat for about 3–4 minutes on each side until golden brown.
  3. Melt 1 tablespoon of salted butter (or olive oil) in the same pan. Add sliced onions and diced butternut squash, then stir in 1 teaspoon of paprika. Sauté for about 5–7 minutes.
  4. Add the prepared leeks and chopped garlic, cooking for an additional 3–5 minutes until soft and aromatic.
  5. Transfer the sautéed mixture into a large oven-proof dish and place the seared chicken over the top. Pour over 1 cup of chicken broth.
  6. Sprinkle 3 ounces of parmesan cheese over the top. Cover with aluminum foil and bake for 15 minutes, then remove the foil and bake for another 15 minutes until browned.
  7. Check the chicken's internal temperature; it should reach 165°F. Season to taste with additional salt and pepper, then garnish with chopped parsley before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 10000IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Ensure even cooking by cutting butternut squash into 1-inch cubes. Avoid overcrowding in the baking dish for better results.

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