Skin-on chicken thighs roast with leeks and diced butternut squash in a Dijon-seasoned pan sauce. Searing the chicken first gives its skin color before the skillet goes into the oven.
Before you begin: Use an oven-safe skillet and pat the chicken skin dry before searing.
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Roasted Chicken Leek Butternut: 5 Comforting Recipes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Roasted Chicken Leek and Butternut Squash Bake is a hearty and flavorful one-pan dinner. It features juicy chicken thighs, sweet butternut squash, and tender leeks in a savory sauce.
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
- Preheat oven to 400°F (200°C). Heat a stovetop-safe skillet with olive oil and 1 tablespoon butter.
- Pat chicken thighs dry and season with salt, pepper, and paprika. Sear skin-side down for 4–5 mins until golden. Flip and cook 2–3 mins. Remove and set aside.
- In the same skillet, sauté leeks and garlic for 3–4 minutes. Add diced butternut squash, thyme, rosemary, salt, and pepper. Stir to coat evenly.
- Stir in chicken broth, cream (if using), and Dijon mustard. Simmer for 2 minutes to blend flavors.
- Nestle chicken on top of the mixture. Transfer skillet to oven (or move to a baking dish if not oven-safe).
- Roast uncovered for 30–35 minutes, until chicken is cooked through and squash is fork-tender.
- Let rest 5–10 minutes. Garnish with fresh parsley before serving.
Notes
- This dish is great for quick dinner ideas.
- It is healthy yet filling.
- Impressive enough for guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Roasted Chicken Leek Butternut: 5 Comforting Recipes — Skin-on chicken thighs roast with leeks and diced butternut squash in a Dijon-seasoned pan sauce. Searing the chicken first gives its skin color before the skillet goes into the oven.
Why This Recipe Works
- Searing colors the chicken skin before roasting.
- Leeks and squash cook around the chicken in the skillet.
- Dijon seasons the broth-based pan sauce.
Practical Tips
Use an oven-safe skillet and pat the chicken skin dry before searing.
Serving and Variations
Spoon some of the leeks, squash and pan sauce alongside each chicken thigh.
Storage
Refrigerate cooked leftovers promptly in a covered container and reheat thoroughly before serving.
Frequently Asked Questions
What is the key preparation detail?
Use an oven-safe skillet and pat the chicken skin dry before searing.
What gives this recipe its texture?
Searing colors the chicken skin before roasting. Leeks and squash cook around the chicken in the skillet.
How should I serve it?
Spoon some of the leeks, squash and pan sauce alongside each chicken thigh.
How should I keep leftovers?
Refrigerate cooked leftovers promptly in a covered container and reheat thoroughly before serving.
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Recipe source
Ingredient quantities, temperatures and method are provided in the recipe card above.
Recipe author: Jannet Lisa
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