Imagine a cozy evening with the delightful aroma of a warm, hearty meal filling your home. That’s exactly the feeling you get from this Roasted Chicken Leek and Butternut Squash Bake. It’s more than just a recipe; it’s an experience that transforms simple, wholesome ingredients into a mouthwatering feast! The juicy chicken thighs, sweet and tender butternut squash, and aromatic leeks come together in a harmonious blend that promises to please everyone at your table. This dish perfectly embodies a wholesome meal that balances comfort and nutrition, making it ideal for weeknight dinners or special occasions.
What makes this dish truly exceptional is not only its incredible flavor but also its simplicity. You can whip it up in no time, making it an excellent choice for busy nights when you crave something comforting yet easy to prepare. The combination of searing the chicken and roasting the vegetables creates a deep, rich flavor, enhanced by the smoky paprika and fresh herbs. The addition of cream is a lovely touch, adding creaminess to the dish, although it is optional for those seeking a lighter meal. Filling yet healthy, it showcases seasonal ingredients that are likely to be found at your local grocery store or farmer’s market, making it fresh and delightful.
This Roasted Chicken Leek and Butternut Squash Bake is perfect for those who want to impress guests without spending all day in the kitchen. With a straightforward cooking method and a one-pan approach, clean-up becomes a breeze. Whether you’re serving your family or entertaining friends, this dish will garner rave reviews and leave everyone asking for seconds!
Why You’ll Love This Roasted Chicken Leek and Butternut Squash Bake
- Flavorful and Satisfying: The savory blend of chicken, leeks, and butternut squash will warm your soul.
- One-Pan Wonder: Less cleanup means more time for you to enjoy your meal.
- Seasonal Ingredients: Leverage the flavors of autumn with fresh, seasonal produce.
- Perfect for Gatherings: Impress your guests with this delightful and hearty dish.
- Customizable: Adapt this recipe with different proteins or vegetables to suit your taste.
Preparation Phase & Tools to Use
Before diving into this delicious recipe, take a moment to set up your kitchen for success. Start by gathering all your ingredients and tools. This will streamline your cooking process and create a flow that keeps you engaged. You’ll need a stovetop-safe skillet, measuring cups, a sharp knife for chopping, and a cutting board for preparation. Having everything within reach reduces the fuss while you cook!
Ensure that your oven is preheated to 400°F (200°C) before you start if you want to save time. This dish requires a good sear on the chicken thighs, so pan-frying them in a robust, oven-safe skillet works wonders in achieving that caramelization. Make sure that your butternut squash is peeled and diced into uniform pieces for even cooking. Prepping the leeks involves trimming them down and slicing them into rounds—keep just the white and light green parts for breaking down their rich flavors. Finally, have your herbs chopped and ready to go, allowing for a seamless cooking experience without interruptions.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4 cups butternut squash, peeled and diced
- 2 large leeks, sliced into rounds (white and light green parts only)
- 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
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). This will ensure that the cooking temperature is just right for roasting your chicken and vegetables to perfection. In a large stovetop-safe skillet, heat the olive oil along with 1 tablespoon of butter. The combination of these fats will help create a luscious sear, adding depth to the chicken’s flavor.
Step 2: Sear the Chicken
Pat the chicken thighs dry with paper towels, which helps in achieving a golden crispy skin. Generously season them with salt, black pepper, and smoked paprika, which will impart a wonderful smoky flavor. Place the chicken skin-side down in the hot skillet, searing for about 4-5 minutes until the skin turns a beautiful golden brown. Flip it over and let it cook for another 2-3 minutes. Once both sides are seared, remove the chicken from the skillet and set it aside for later.
Step 3: Sauté the Aromatics
In the same skillet, add the sliced leeks and minced garlic, allowing them to sauté for 3-4 minutes. This step creates a fragrant base for your dish. Once the leeks are soft and translucent, add the diced butternut squash along with thyme, rosemary, salt, and pepper. Toss everything well to ensure the squash is coated with the flavorful mix, allowing it to cook for another 5 minutes, developing its sweet flavors.
Step 4: Incorporate Liquids
Next, you’ll want to pour in the chicken broth, cream (if using), and Dijon mustard into the skillet. The broth will deglaze the pan, gathering all those delicious browned bits from the chicken and leeks. Let this mixture simmer for about 2 minutes, blending the flavors nicely. The cream, if used, will add extra richness to the sauce.
Step 5: Combine and Roast
Finally, nestle the seared chicken thighs back into the mixture, skin-side up. Transfer the skillet to your preheated oven. If you’re using a skillet that isn’t oven-safe, pour the mixture into a baking dish first. Roast uncovered for 30-35 minutes until the chicken is thoroughly cooked and the squash is fork-tender. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C).
Step 6: Rest and Serve
After removing the skillet from the oven, let the chicken rest for about 5-10 minutes. This brief resting period allows the juices to redistribute, ensuring each bite remains juicy. Just before serving, sprinkle freshly chopped parsley on top for a burst of color and freshness.
Variations
- Protein: Substitute the chicken thighs with chicken breasts for a leaner option, or try turkey thighs for a festive twist.
- Vegetables: Feel free to add other vegetables such as carrots, sweet potatoes, or even green beans to enhance the dish’s nutrition and flavor.
- Spices: Experiment with different spice blends; a touch of cayenne could add a nice kick, or use Italian herbs for a fresh taste.
Cooking Notes
- The key to a successful roast is ensuring that the chicken is skin-side up, allowing the skin to crisp up beautifully.
- Be attentive while sautéing the leeks and garlic, as they can burn easily if left unattended. Stir frequently for optimal results.
- Adjust the amount of cream based on your dietary preference; you can omit it entirely for a lighter version.
Serving Suggestions
- This dish pairs wonderfully with a side of crusty bread to soak up the lovely sauce.
- Serve with a refreshing side salad for a complete meal that balances the richness of the bake.
Tips
- When choosing butternut squash, look for ones that are heavy for their size with a smooth, blemish-free skin.
- If you have leftover chicken broth, use it to make a flavorful rice or quinoa side dish.
- For added depth, consider adding a splash of white wine while cooking the squash.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: Approximately 450 calories per serving
- Protein: 30g
- Sodium: 800mg
FAQs
Can I prepare this dish ahead of time?
Yes! You can pre-sear the chicken and prepare the vegetable mixture ahead. Assemble everything in the skillet when ready to cook, making the cooking process quick.
What can I use as a substitute for chicken broth?
You can use vegetable broth, which works well if you want to keep it meat-free, or even water in a pinch, though broth adds more flavor.
Can I freeze leftovers?
Yes, store leftovers in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Can I grill the chicken instead of roasting it?
Absolutely! You can grill the chicken for a smokier flavor and then combine it with the sautéed vegetables as per the stove instructions.
Conclusion
In conclusion, the Roasted Chicken Leek and Butternut Squash Bake is not just another dinner recipe; it’s a delightful journey through aromas and flavors that will leave a lasting impression. Its blend of wholesome ingredients, coupled with its easy preparation and one-pan convenience, makes it an ideal choice for any occasion—whether it’s a casual family dinner or a special gathering with friends. Don’t hesitate to explore different variations or add your personal touch as you prepare this dish. Share your experiences in the comments below, and don’t forget to let your loved ones know how delicious home-cooked meals can be! Enjoy every comforting bite and watch this recipe become a family favorite.
Print
Roasted Chicken Leek and Butternut Squash Bake
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Roasted Chicken Leek and Butternut Squash Bake is not just another dinner recipe; it’s a delightful journey through aromas and flavors that will leave a lasting impression.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4 cups butternut squash, peeled and diced
- 2 large leeks, sliced into rounds (white and light green parts only)
- 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
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Begin by preheating your oven to 400°F (200°C). In a large stovetop-safe skillet, heat the olive oil along with 1 tablespoon of butter.
- Pat the chicken thighs dry with paper towels and season them with salt, black pepper, and smoked paprika. Place the chicken skin-side down in the hot skillet, searing for about 4-5 minutes until golden brown.
- In the same skillet, add the sliced leeks and minced garlic, sautéing for 3-4 minutes. Add the diced butternut squash along with thyme, rosemary, salt, and pepper.
- Pour in the chicken broth, cream (if using), and Dijon mustard into the skillet. Let this mixture simmer for about 2 minutes.
- Nestle the seared chicken thighs back into the mixture, skin-side up, and transfer the skillet to your preheated oven. Roast uncovered for 30-35 minutes until cooked through.
- Let the chicken rest for about 5-10 minutes before serving, garnished with freshly chopped parsley.
Notes
This dish is excellent for impressing guests without spending all day in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 30 g