Roasted Chicken Leek and Butternut Squash Bake

A comforting Roasted Chicken Leek and Butternut Squash Bake that celebrates autumn with succulent chicken thighs, sweet butternut squash, and tender leeks.

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Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings: 4 servings

Course: Dinner Plates

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces chicken thighs bone-in and skin-on

For the Vegetables

1 medium butternut squash cubed
2 pieces leeks sliced
2 stalks celery chopped

For the Seasoning

3 tablespoons olive oil
2 teaspoons fresh thyme leaves plus more for garnish
1 teaspoon paprika smoked or sweet
1 teaspoon salt
1 teaspoon black pepper

Equipment

Baking dish

Method

How to Make Roasted Chicken Leek and Butternut Squash Bake

Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
Prepare the vegetables by slicing the leeks, cubing the butternut squash, and chopping the celery.
Pat the chicken thighs dry with a paper towel, then rub them with olive oil, salt, pepper, and paprika.
Combine the leeks, squash, and celery in the baking dish. Drizzle with olive oil, season with salt and pepper, and sprinkle with fresh thyme.
Arrange the chicken thighs on top of the vegetable mix, skin-side up.
Roast uncovered for 40–50 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Rest the bake for a few minutes before serving. Garnish with fresh thyme or parsley if desired.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Serve with crusty bread to soak up the delicious juices.

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