Description
This Roasted Chicken Leek and Butternut Squash Bake is the cozy, one-pan dinner you didn’t know you needed. It’s the perfect mix of juicy, golden chicken thighs, sweet roasted butternut squash, and melty leeks that soak up all those savory drippings. Ideal for easy dinners, winter comfort meals, or a make-ahead weeknight option that still feels special. Whether you’re looking for a healthy dinner idea or a hearty comfort bake, this dish delivers flavor and ease in one go.
Ingredients
4 bone-in, skin-on chicken thighs
3 cups butternut squash, peeled and cubed
2 leeks, cleaned and chopped
6 whole garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper, to taste
Instructions
1. Pat chicken thighs dry and season with salt and pepper.
2. In a hot skillet with olive oil, sear chicken skin-side down until golden and crisp, about 5–7 minutes. Flip and cook 2 more minutes. Remove from pan.
3. Toss squash, leeks, and garlic with olive oil, rosemary, thyme, salt, and pepper in a bowl.
4. Add veggies to a baking dish and place chicken thighs skin-side up on top.
5. Bake uncovered at 400°F for 35–40 minutes or until chicken reaches 165°F and squash is tender.
6. Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Pat the chicken dry thoroughly before searing for the crispiest skin.
Use fresh herbs for the best aroma and depth of flavor.
If meal prepping, store the chicken and veggies separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner / One-Pan Meal
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 425
- Sugar: 4g
- Sodium: 410mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg
Keywords: one-pan chicken, butternut squash bake, healthy chicken dinner, roasted leek recipe