Description
This Roasted Chicken Leek and Butternut Squash Bake is a cozy, flavorful one-pan dinner perfect for chilly nights. Chicken thighs roast to golden perfection over sweet butternut squash and mellow leeks, with a touch of thyme and paprika. Hearty, rustic, and irresistibly comforting.
Ingredients
6 bone-in, skin-on chicken thighs
4 cups butternut squash, peeled and cubed
2 large leeks, white and light green parts sliced
2 stalks celery, chopped
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon paprika (smoked or sweet)
1 ½ teaspoons salt
1 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.
2. Prepare the vegetables: slice the leeks, cube the butternut squash, and chop the celery.
3. Pat the chicken thighs dry and rub them with olive oil, salt, pepper, and paprika.
4. Add the leeks, squash, and celery to the baking dish. Drizzle with olive oil, season with salt and pepper, and sprinkle with thyme.
5. Place the chicken thighs on top of the vegetables, skin-side up.
6. Roast uncovered for 40–50 minutes, until the chicken reaches 165°F and the vegetables are tender.
7. Rest for a few minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
For crispier skin, broil the dish for 2–3 minutes at the end of baking.
You can substitute sweet potatoes for butternut squash if preferred.
Use parchment paper under the veggies for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh + vegetables
- Calories: 410
- Sugar: 4g
- Sodium: 570mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg