Name: Roasted Chicken, Leek & Butternut Squash Bake
Prep time: 16 min
Cook time: 34 min
Total time: 50 min
Cuisine: American
Ingredients: Low-calorie oil spray; 1 1/3 lb (600 g) boneless skinless chicken thighs; 1 tsp dried parsley; 1/2 tsp dried thyme; Salt and black pepper to taste; 1 tbsp salted butter (or olive oil); 1 yellow onion, sliced; 1 1/3 lb (600 g) butternut squash, peeled and diced; 1 tsp paprika; 3 leeks, washed, trimmed and sliced; 1 tbsp minced garlic (or ~3 cloves crushed); 1 cup (240 ml) chicken broth; 3 oz (80 g) freshly grated parmesan cheese; Fresh parsley, chopped (for garnish)

This Roasted Chicken, Leek & Butternut Squash Bake is everything I crave in a cozy, one-pan autumn meal. Juicy, herb-seasoned chicken thighs pair perfectly with naturally sweet roasted butternut squash and mellow leeks, all brought together in a savory broth base. Finished with a golden parmesan topping, this dish is ideal for family dinners or prepping ahead for the week.

Why You’ll Love This Recipe

I love how this bake brings comfort and balance to the table—savory chicken, sweet squash, and tender leeks wrapped in warming herbs. It’s a one-pan dish, which means fewer dishes and more time to relax. The parmesan crust adds that perfect touch of richness and depth, making this meal feel hearty and satisfying without being heavy. Whether I’m feeding the family or just stocking up on delicious leftovers, it always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Low-calorie oil spray

1 1/3 lb (600 g) boneless skinless chicken thighs

1 tsp dried parsley

1/2 tsp dried thyme

1 tbsp salted butter (or olive oil)

Salt and black pepper to taste

1 yellow onion, sliced

1 1/3 lb (600 g) butternut squash, peeled and diced

3 leeks, washed, trimmed and sliced

1 tsp paprika

1 tbsp minced garlic (or ~3 cloves crushed)

3 oz (80 g) freshly grated parmesan cheese

1 cup (240 ml) chicken broth

Fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 180 °C fan / 200 °C / 400 °F.

Then I cut the chicken thighs into thirds and heat a pan over medium-high with oil spray.

I season the chicken with dried parsley, thyme, salt, and pepper, then sear until lightly golden. I remove it from the pan and set it aside.

In the same pan, I melt the butter and cook the onion, butternut squash, and paprika until the squash starts to soften.

I gradually pour in the chicken broth, scraping up the browned bits for extra flavor.

I add the leeks and garlic and cook for about 5–8 minutes, until the squash is tender and the leeks are softened.

Next I transfer the veggie mixture to a baking dish in a single layer, nestle the chicken on top, and pour in any juices.

I sprinkle the parmesan evenly over the top, cover with foil, and bake for 15 minutes.

Then I remove the foil and bake for another 15 minutes until the top is golden and the chicken is cooked through.

I season to taste, garnish with fresh parsley, and serve hot.

Servings and timing

This recipe serves 4 people. It takes about 16 minutes to prep and 34 minutes to cook, making the total time around 50 minutes. The full dish contains approximately 1175 kcal.

Variations

I sometimes swap the chicken thighs for bone-in pieces for added flavor, adjusting cooking time accordingly.

Sweet potatoes make a great substitute for butternut squash if I’m out or want a different texture.

For a vegetarian twist, I leave out the chicken and add chickpeas or white beans instead, along with a little extra parmesan or a plant-based alternative.

I’ve added a pinch of chili flakes or a drizzle of honey for a sweet-spicy contrast when I want to change things up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 180°C (350°F) for about 15 minutes or microwave individual portions for 2–3 minutes until hot throughout. It also freezes well—I cool the dish completely, portion it out, and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

Related Recipes:

Butternut Squash Sweet Potato Soup

FAQs

How do I know when the chicken is fully cooked?

I make sure the chicken reaches an internal temperature of 165°F (74°C) and looks firm and white throughout. Cutting into one of the larger pieces after baking usually gives a good indication.

Can I prepare this dish ahead of time?

Yes, I often prep the entire dish the day before, cover it, and refrigerate. When ready to cook, I bring it to room temperature and bake as directed.

What’s the best way to cut leeks for this recipe?

I slice the leeks into thin rounds after trimming off the dark green tops. Then I wash them thoroughly to remove any grit hidden between the layers.

Can I make this dairy-free?

Absolutely. I swap the parmesan for a dairy-free alternative or skip the cheese altogether and add nutritional yeast or crushed nuts for some richness and crunch.

Is this recipe gluten-free?

Yes, as long as I check that the chicken broth and parmesan are certified gluten-free, this dish is naturally gluten-free.

Conclusion

This Roasted Chicken, Leek & Butternut Squash Bake brings everything I love about comforting fall meals into one easy, flavorful dish. It’s a reliable favorite for busy weeknights, relaxed Sundays, and even make-ahead meal prep. With its blend of tender chicken, sweet roasted veggies, and savory herb-infused broth, this bake never disappoints—and it’s just as delicious the next day.

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