Cut the chicken thighs into thirds and season with salt, pepper, and herbs. Sear in a skillet with olive oil for 5-7 minutes until golden brown, then set aside.

In the same skillet, melt butter, add diced onions and cubed butternut squash with paprika. Sauté for 8-10 minutes until squash is just tender, then deglaze with chicken stock.

Stir in sliced leeks and minced garlic, cooking for another 5 minutes until leeks are soft and fragrant.

Preheat oven to 375°F (190°C). Layer sautéed vegetables in a baking dish, top with browned chicken, pour remaining stock, and sprinkle with parmesan.

Cover with foil and bake for 15 minutes, then remove foil and bake for another 15 minutes until cheese is golden and chicken is cooked.

Let the bake rest for 5 minutes, then garnish with chopped parsley and serve.