Roasted Chicken Leek and Butternut Squash Bake

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Golden, tender chicken thighs nestled in a bed of sweet butternut squash and soft, caramelized leeks – this Roasted Chicken Leek and Butternut Squash Bake is comfort food at its best. The dish brings together hearty fall flavors with a perfectly seasoned sauce that soaks into every bite, leaving you with a deeply satisfying and balanced meal. As the chicken roasts to crispy-skinned perfection, the vegetables soften and melt into the creamy, herbaceous pan juices.

Ideal for busy weeknights yet elegant enough for a dinner party, this one-pan wonder is a celebration of flavor and ease. The sweetness of butternut squash complements the savory roasted chicken, while leeks add a mellow oniony depth that elevates the entire dish. It’s a beautiful medley of textures and colors, making it not only delicious but visually inviting on any dinner table.

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Why You’ll Love This Roasted Chicken Leek and Butternut Squash Bake

• One-pan simplicity with minimal cleanup
• A comforting and hearty dish with layered flavors
• Nutritious and packed with veggies
• Perfect for fall and winter evenings
• Family-friendly and great for leftovers

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make this Roasted Chicken Leek and Butternut Squash Bake, having the right tools will simplify the process and improve the final result:

• Large Oven-Safe Skillet or Baking Dish: This is crucial for evenly roasting the chicken and vegetables while keeping all those flavorful juices contained.
• Sharp Chef’s Knife: You’ll need this for cleanly slicing the leeks and dicing the butternut squash.
• Cutting Board: A sturdy surface helps with efficient and safe chopping.
• Tongs: Perfect for turning the chicken pieces while searing.
• Measuring Spoons and Cups: Essential for accuracy in seasoning and liquid additions.
• Mixing Bowl: Useful for tossing vegetables in seasoning before roasting.

Each tool plays a role in creating a seamless workflow and ensuring your ingredients are prepped and cooked just right.

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Preparation Tips

Start by trimming and washing your leeks thoroughly – they tend to hold a lot of hidden grit between the layers. Cut them into uniform rounds to ensure even cooking. If peeling and cubing butternut squash seems daunting, look for pre-cut options to save time. Pat the chicken thighs dry before seasoning; this helps develop that irresistible crispy skin. Don’t skip the searing step if your skillet is stovetop-safe—it locks in flavor before roasting. Finally, let the dish rest for 5–10 minutes after it comes out of the oven so the juices redistribute and flavors meld together beautifully.

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Ingredients for this Roasted Chicken Leek and Butternut Squash Bake

• 6 bone-in, skin-on chicken thighs
• 1 large butternut squash, peeled and diced (about 4 cups)
• 2 large leeks, white and light green parts only, cleaned and sliced into rounds
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional, for creamier sauce)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped (for garnish)

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Step 1: Preheat and Prepare the Pan

Preheat your oven to 400°F (200°C). If using a stovetop-safe skillet, place it over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Let it melt and heat up.

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Step 2: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels. Season them evenly with salt, pepper, and smoked paprika. Place them skin-side down in the hot skillet. Sear for 4-5 minutes until the skin is golden and crisp. Flip and cook the other side for 2-3 minutes. Remove the chicken and set aside.

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Step 3: Prepare the Vegetables

In the same skillet (add remaining butter if needed), add sliced leeks and garlic. Sauté for 3-4 minutes until soft and fragrant. Add the diced butternut squash, dried thyme, and rosemary. Season lightly with salt and pepper, and toss to coat well.

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Step 4: Add Liquids and Combine

Pour in the chicken broth, heavy cream (if using), and Dijon mustard. Stir to combine with the vegetables. Bring the mixture to a light simmer for about 2 minutes so the flavors start to blend.

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Step 5: Assemble and Roast

Nestle the seared chicken thighs on top of the vegetable mixture, skin side up. Transfer the entire skillet or carefully pour the contents into a baking dish. Roast uncovered in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the squash is fork-tender.

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Step 6: Rest and Garnish

Once done, remove from the oven and let rest for 5-10 minutes. Sprinkle freshly chopped parsley over the top before serving for a burst of color and freshness.

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Notes

For the richest flavor, always opt for bone-in, skin-on chicken thighs; they bring unmatched moisture and taste. Be patient when searing to get that golden crisp skin – it’s worth it. If your skillet isn’t oven-safe, you can easily transfer everything into a baking dish after stovetop steps. The cream adds a velvety finish to the sauce, but it’s optional if you’re aiming for a lighter dish.

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Watch Out for These Mistakes While Cooking

• Skipping the sear: It’s tempting to toss everything in the oven, but searing locks in flavor and improves texture.
• Underseasoning: Both chicken and squash need adequate seasoning to shine. Taste the broth mixture before baking.
• Not cleaning leeks properly: Leeks trap dirt between layers – slice and rinse thoroughly.
• Overcrowding the pan: If using a small skillet or dish, the chicken won’t roast evenly or crisp up properly.
• Using boneless chicken: It cooks faster but lacks the flavor depth that bone-in cuts offer.

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Storage Instructions

Let the bake cool completely before storing. Transfer leftovers into airtight containers and refrigerate for up to 4 days. For longer storage, freeze in single portions for up to 3 months. Reheat in the oven at 350°F (175°C) covered with foil, or microwave in a covered dish until heated through. Add a splash of broth or cream when reheating to keep it moist.

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Estimated Nutrition

• Calories: ~480 per serving
• Protein: 28g
• Carbohydrates: 18g
• Fat: 32g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 4g
• Sodium: 480mg
• Cholesterol: 140mg

(Note: Nutritional values may vary based on brands and portion sizes.)

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but they may dry out more quickly. Reduce cooking time slightly and watch closely.

What’s a good substitute for butternut squash?

Sweet potatoes or pumpkin work well as substitutes and offer a similar sweetness and texture.

Can I make this ahead of time?

Absolutely. Prep everything and store in the fridge for up to 24 hours before baking.

Is this recipe gluten-free?

Yes, it contains no flour or gluten ingredients. Just double-check your chicken broth.

How can I make this dairy-free?

Skip the butter and cream. Use olive oil only, and the dish will still be flavorful.

Will this work with frozen squash?

Yes, but thaw and drain it first to prevent excess moisture.

Can I add other vegetables?

Sure! Carrots, parsnips, or even mushrooms pair beautifully with this dish.

What can I serve with this?

It pairs well with crusty bread, a green salad, or wild rice for a heartier meal.

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Conclusion

This Roasted Chicken Leek and Butternut Squash Bake brings together comfort, nutrition, and convenience in one hearty dish. With just a single pan and a bit of prep, you’ll enjoy a wholesome, flavorful dinner that’s perfect for sharing and just as good the next day. Whether for a cozy night in or a family gathering, this recipe is bound to become a staple in your seasonal rotation.

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