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Cozy Roasted Chicken Leek and Butternut Squash Bake Delight

A heartwarming bake featuring tender roasted chicken thighs, sweet butternut squash, and savory leeks, perfect for cozy family nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 thighs bone-in, skin-on chicken thighs for juicy flavor
  • Salt and pepper to taste
For the Vegetables
  • 2 cups butternut squash, peeled and diced
  • 2 leeks cleaned and sliced (using white and light green parts)
  • 2 tablespoons olive oil preferably extra virgin for depth of flavor
  • 3 cloves garlic, minced
  • 1 teaspoon thyme fresh or dried
For the Broth
  • 1 cup low-sodium chicken broth for richness
  • 1 tablespoon balsamic vinegar for a hint of sweetness

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) to ensure the chicken skins become beautifully crispy.
  2. In a large mixing bowl, combine the diced butternut squash, sliced leeks, minced garlic, olive oil, thyme, salt, and pepper. Toss well until everything is evenly coated.
Cooking
  1. In a roasting pan, place the chicken thighs, skin side up. Pour the chicken broth and balsamic vinegar around the chicken.
  2. Distribute the seasoned vegetable mixture around the chicken in the pan. It should be snug but not overcrowded.
  3. Roast in the preheated oven for about 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is beautifully golden. The vegetables should be tender and caramelized.
  4. Let the dish rest for about 5 minutes before serving to allow the juices to redistribute.

Notes

Pat the chicken dry for a crispier skin. Feel free to swap in seasonal veggies like carrots or Brussels sprouts. This dish can be prepared a day in advance and stored in the fridge before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.