Roasted Chicken Leek and Butternut Squash Bake
Let Me Tell You About This Chicken, Leek and Squash Thing…
Okay, so the first time I made this Roasted Chicken Leek and Butternut Squash Bake, I was actually determined to use up whatever was lolling about in my veg basket. Well, you know how leeks always hang out until they’ve grown those little rooty bits? Yeah. And butternut squash—honestly, I buy it with the best intentions but usually just admire it on the counter for a week. Chicken? Always in the fridge because, well, you can make nearly anything with it. So, I threw everything together, hoping for something edible. Turns out, it was one of those bob’s your uncle moments (I haven’t checked if I actually have an Uncle Bob…). Now it’s a regular in my line-up, especially when I want to feel like I’ve got my life vaguely together, even if I’m still in mismatched socks.
Why I Keep Coming Back to This Bake
I make this when my week’s gone a bit sideways and I just want dinner to taste like a hug (even if nobody appreciates my leek-chopping sacrifices). The family goes absolutely bonkers for it, especially because the sweet squash does this caramelising thing around the chicken. And when I’m feeling impatient, it’s forgiving—just lob stuff in, whack it in the oven and wander off. The hardest bit is not picking all the crispy bits off the edge while nobody’s watching. Oh, and if you’re worried about soggy squash—just wait till the leeks cook down and turn all jammy. Trust me, it’s worth it.
What You’ll Need (And What You Could Get Away With)
- 4 chicken thighs (or, chicken breasts work if you want it quicker, but thighs really love a long roast)
- 2 leeks, white and light green parts, sliced (if you’re out, shallots sub in fine; actually, spring onions are good too)
- 1 medium butternut squash, peeled and chopped into chunks (about a large cereal bowl full)
- 3 garlic cloves, roughly smashed (more if you’re anti-vampire, or less if you like socialising)
- Olive oil – a good glug, probably 3 tbsp (Grandma swore by that fancy imported stuff, but store brand’s fine, honestly)
- Sea salt and cracked black pepper
- A few sprigs fresh thyme (dried works in a pinch, or rosemary if you’re feeling fancy)
- Optional: A dash of smoked paprika, or a pinch of chili flakes if you like a little kick
- (Sometimes I add a squeeze of lemon at the end, but only if one is rolling around the bottom of the fridge)
How I Throw It All Together
- Preheat your oven to 200°C (about 400°F, give or take). Find your biggest oven dish—if all else fails, use a sturdy roasting tin. Grease it a tiny bit, so things don’t weld on.
- Pop the chicken thighs in first (skin up if there’s skin, always better for crispiness—though you won’t get thrown out of my kitchen if you use skinless)
- Toss leek slices and butternut squash chunks all around the chicken. You want a bit of mingling so everything gets those roasted edges.
- Smash the garlic with the flat of your knife so it’s a bit messy, then wedge the shards all over. Drizzle olive oil generously over the whole lot. Chuck on the herbs, salt and pepper (don’t be stingy here, especially with the pepper). Sometimes I even go rogue and scatter a pinch of paprika.
- Give it a bit of a toss so things look evenly coated, but don’t over-think it. If your squash cubes aren’t exactly the same size—mine never are—no stress. It’s all part of the charm.
- Bake, uncovered, for about 40 minutes. Open the oven (mind that blast of heat), spoon over some of the oil and juices, and shove it back in for another 15-20 min, or until the chicken’s golden, the leeks are melting, and the squash is super soft. If it looks a bit weird halfway through, it always comes good at the end!
- Let it rest for 5 minutes in the oven, door open a crack. This is where I sneak a taste—just to make sure, you know, quality control.
Stuff I’ve Noticed Along the Way
- The leeks sometimes want to catch on the very edge. Just tuck them under the chicken a little more if you care about that (I usually just eat the crispy bits myself!)
- If you forget the garlic, don’t panic. It’s still good. But, honestly, it sings better with it.
- I once tried roasting everything at a higher temp to be “efficient”—didn’t love it. Things went too brown on top, but the squash was still starchy. Go steady and patient if you can.
If You Fancy Switching It Up
- I once tried swapping butternut squash for sweet potato, and it was pretty lush. Pumpkin also works, but gets a bit wetter, so maybe less oil.
- Sometimes I scatter feta over at the end (not traditional, but I’m not a stickler).
- Once, I tried to make it with courgette as a last-minute move—regret. It went a bit watery and floppy. Wouldn’t recommend unless you love courgette mush!
What You’ll Need (or Not) for Equipment
- Big roasting dish or ovenproof skillet—mine’s ancient and a bit chipped, but loyal.
- If you don’t have a garlic press, just smash those cloves with a mug or the flat of a knife. Honestly, whatever works.
- A decent sharp knife—though if yours is blunt, just take it slow (bandages optional, just kidding).
Keeping Leftovers—If You Actually Have Any
If by some miracle you have leftovers, they keep in the fridge for about 2 days. Tastes even better the next day, I think! Reheat gently or just eat cold for a comforting packed lunch.
How We Serve It Up in My House
I’m partial to a big scoop of this on a soppy bit of buttered bread, or sometimes with a heap of plain rice—just depends what’s in the cupboard. My cousin swears by piling it next to mash, and I don’t judge. Also great with just a squeeze of lemon or some yogurt drizzled on top.
Stuff I Learned the Hard Way
- I once tried rushing the oven step—barely waited 30 min and, yeah, the chicken was gummy and the squash was like chewing a shoe. Don’t do that.
- Get the veg in a single layer as much as you can—otherwise things just sort of steam. Not bad, but not the crispy edges you want.
- If you use chicken breasts, maybe take them out ten minutes early. They dry out faster—learned that form experience!
Some Questions Folks Have Actually Asked Me
- Can I make this ahead?
- Yup! Mix everything in the dish in the morning, cover and refrigerate, then just bake when ready. Actually, I think it often tastes better with that head start.
- Can I freeze leftovers?
- Technically yes, but the squash gets a bit soggy. It’s still fine, just not as pretty. In an emergency? Go for it.
- What’s the best way to peel butternut squash? It’s a nightmare!
- Honestly, I used to dread it until I watched this video on Bon Appétit. Or, you can just buy pre-cut if you’re feeling a bit lazy. No shame.
- Is there a way to make it vegetarian?
- Skip the chicken—add chickpeas or just more veg, and maybe a sprinkle of smoked cheese or vegan substitute. (If you want more veggie ideas, Heidi Swanson’s site is gold.)
- Do I need to cover this while baking?
- Nope, leaving it uncovered gives you those caramelised edges and golden chicken. If it starts to darken too quickly, just loosely pop on some foil (happens sometimes if your oven runs hot—I don’t even always notice!).
So, give this a bash next time you’ve got leeks looking lonely and squash waiting for its moment. And if you come up with some weird combo that absolutely smashes it, let me know. Oh, and if you want to geek out about oven temperatures or get into the nitty-gritty of chicken roasting, Serious Eats ran a whole bit on this that’s worth a nosy. Anyway, thanks for letting me ramble. Hope this Roasted Chicken Leek and Butternut Squash Bake becomes a messy, delicious regular in your kitchen, too.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups butternut squash, peeled and cubed
- 2 large leeks, sliced and cleaned
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup low-sodium chicken broth
Instructions
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1Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
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2Toss the chicken thighs with olive oil, thyme, garlic powder, salt, and black pepper.
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3Arrange the butternut squash and leeks in the baking dish and drizzle with a bit of olive oil. Season with salt and pepper.
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4Place the seasoned chicken thighs on top of the vegetables. Pour the chicken broth over the vegetables.
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5Bake uncovered for 45-50 minutes, or until the chicken skin is golden and the vegetables are tender. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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