Chicken · 35 min
Lemon-Thyme Roasted Chicken & Leeks over Mashed Butternut Squash
- 35 min
- 2–6 servings
- 675 kcal / serving
Juicy chicken thighs rest atop a bed of tender leeks and creamy mashed butternut squash, perfumed with lemon and thyme. A straightforward roast that comes together quickly for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ smallbutternut squash
- 1 lbchicken thighs, boneless skinless
- ½ small pkgfresh thyme
- 4 fl ozheavy whipping cream
- 2leeks
- ½lemon
- lemons
From the pantry: black pepper, butter, unsalted, garlic powder, honey, salt
Cookware
baking dish · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · potato masher · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ smallbutternut squash
- ½ small pkgfresh thyme
- 2leeks
- ½lemon
- lemons
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butternut squash | ½ small | 1 small | 1 ½ small |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| fresh thyme | ½ small pkg | 1 small pkg | 1 small pkg |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| leeks | 2 | 4 | 6 |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and have your leeks, squash, and herbs ready.
- Wash the lemons and thyme, then strip the thyme leaves from the stems and place them in a bowl with zest and juice from one lemon; whisk in honey and spices to form a marinade.
- Pat the chicken dry, add it to the marinade bowl, and turn to coat the pieces evenly; set aside.
- Trim the leeks, cut them lengthwise, rinse well to remove grit, and slice crosswise into 4-inch pieces; lay them in a baking dish in a single layer, cut-side down.
- Nestle the chicken on top of the leeks, pour any remaining marinade over the chicken, scatter small pieces of butter over the dish, and season with salt and pepper.
- Roast in the oven for about 20 minutes, turning the chicken once, until the leeks are tender and the chicken is cooked through.
- Meanwhile, peel and dice the butternut squash, place in a medium saucepan, cover with hot water, and boil until fork-tender (12–14 minutes).
- Drain the squash, return to the pot, add heavy cream, salt, and pepper, and mash until smooth; adjust seasoning if needed.
- To serve, divide the creamy squash, roasted leeks, and chicken between plates and finish with a squeeze of lemon if desired.
Two tips
- Prep the marinade up to 2 hours ahead and refrigerate in a covered bowl.
- For a bright finish, finish with a light squeeze of lemon over the plated dish.
Nutrition per serving
- Calories
- 675 kcal
- Protein
- 49 g
- Carbs
- 34 g
- Fat
- 40 g
- Fiber
- 7 g
- Sodium
- 263 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.