Roasted Chicken Leek and Butternut Squash Bake

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Cozy, golden, and bubbling with flavor, this Roasted Chicken Leek and Butternut Squash Bake brings comforting warmth to any dinner table. Tender chicken thighs are roasted alongside sweet cubes of butternut squash and aromatic leeks until everything caramelizes in the oven, creating a naturally rich and savory one-pan meal. It’s the kind of dish that feels fancy enough for guests, but simple enough for a relaxed weeknight.

This recipe hits that sweet spot between hearty and wholesome. The vegetables soak up all the flavorful juices from the chicken, while the leeks break down into a soft, mellow base that almost melts into the dish. It’s easy to prepare, deeply satisfying, and truly a celebration of fall and winter produce.

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What Kind of Chicken Should I Use?

Bone-in, skin-on chicken thighs work best here. They stay moist during roasting, and the skin crisps up beautifully, adding texture and flavor. You can also use drumsticks or a mix, but avoid boneless cuts—they tend to dry out in this kind of bake. If you prefer white meat, bone-in chicken breasts can be used with slightly adjusted cooking time.

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Ingredients for the Roasted Chicken Leek and Butternut Squash Bake

• Chicken Thighs (bone-in, skin-on) – These are the heart of the dish. Their rich flavor and rendered juices season the entire bake.
• Butternut Squash – Sweet and earthy, this squash becomes tender and slightly caramelized in the oven.
• Leeks – Mild and buttery when roasted, leeks add a soft, aromatic depth that ties the dish together.
• Celery – Adds a light herbal crunch that contrasts with the softer textures.
• Olive Oil – Used for coating the ingredients before roasting, it helps with caramelization.
• Fresh Thyme – Brings a fragrant earthiness that complements the sweet squash and savory chicken.
• Paprika – A touch of smoked or sweet paprika gives color and warmth.
• Salt and Pepper – Essential for balancing and enhancing all the flavors.

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How To Make the Roasted Chicken Leek and Butternut Squash Bake

Step 1: Prep the Oven and Ingredients

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish. Slice the leeks (white and light green parts only), cube the butternut squash, and chop the celery.

Step 2: Season the Chicken

Pat the chicken thighs dry, then rub them with olive oil, salt, pepper, and paprika. This helps crisp the skin and boosts flavor.

Step 3: Layer the Veggies

Spread the leeks, butternut squash, and celery evenly in the baking dish. Drizzle with olive oil, season with salt and pepper, and sprinkle fresh thyme leaves over the top.

Step 4: Nestle in the Chicken

Place the seasoned chicken thighs skin-side up on top of the vegetables. The juices from the chicken will flavor the vegetables as they roast.

Step 5: Bake Until Golden

Roast uncovered for 40-50 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F. The squash should be tender, and the leeks soft and jammy.

Step 6: Rest and Garnish

Let the dish rest for a few minutes before serving. Garnish with extra thyme or chopped parsley if desired.

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How to Serve and Store Roasted Chicken Leek and Butternut Squash Bake

This dish is wonderfully complete on its own, but a side of crusty bread or wild rice pairs beautifully to soak up all those golden pan juices. It also goes well with a light green salad for balance.

For leftovers, store in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F until warmed through, or microwave individual portions. The flavors deepen overnight, making it even better the next day.

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Frequently Asked Questions

Can I use frozen butternut squash?

Yes, just make sure to thaw and pat it dry to avoid excess moisture.

What can I substitute for leeks?

Yellow onions or shallots make a good alternative, but leeks give the dish its unique soft flavor.

Can I make this ahead of time?

Absolutely. Prep everything in the baking dish, cover, and refrigerate up to 24 hours in advance. Roast when ready.

Is this recipe gluten-free?

Yes, it naturally is, as long as no packaged broth or sauces with additives are used.

Can I freeze leftovers?

You can, but the texture of squash may soften further upon thawing. Still delicious!

Do I need to peel the squash?

Yes, for best texture and flavor, peeling the squash before roasting is recommended.

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Want More Cozy Dinner Ideas?

If this Roasted Chicken Leek and Butternut Squash Bake hit the spot, check out these other warm and satisfying dishes:

• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
• Easy Thai Red Curry Dumpling Soup
• One Pot Creamy Beef and Garlic Butter Pasta
• Chicken Pot Pie Bake with Cheddar Bay Biscuits
• Mushroom Mozzarella Bake

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📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you use sweet potatoes or add garlic? Did you go heavy on the thyme or keep it subtle?

I love seeing how you make these recipes your own. Feel free to share your twists, ask questions, or tag me if you make it!

More daily comfort recipes are waiting for you here on my Pinterest board Life with Jam.

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