Description
Lemon Herb Chicken with Leeks Potatoes is a simple chicken recipe perfect for a family dinner. This easy dinner is great as a one pan dinner and makes a delicious weeknight meal.
Ingredients
Scale
- 4–6 bone-in chicken thighs or drumsticks
- 2 russet potatoes peeled
- 2 leeks
- 2 tbsp olive oil
- Salt & pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp orange zest
- 1 tsp lemon zest
- 2 cloves garlic crushed
- 3 tbsp fresh parsley chopped plus more to top
- 2 tbsp fresh dill chopped
- 1 tbsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
Instructions
- Heat your oven to 400 F.
- Cut the potatoes roughly and slice the leeks into rounds then toss them with 2 tbsp olive oil and some salt and pepper in a large braiser pan or skillet.
- Arrange the chicken pieces over the vegetables.
- In a bowl, mix all the sauce ingredients until smooth.
- Drizzle the sauce over the chicken and pour any leftover sauce on the vegetables.
- Cover the pan and bake for 40 to 45 minutes.
- Increase the oven temperature to 425 F and uncover the pan, then bake for another 30 to 45 minutes.
- To crisp the top, place the pan under the broiler for 2 to 3 minutes at the end.
- Make sure the potatoes are tender before the uncovered bake.
- Serve topped with fresh chopped parsley and spoon some glaze over each chicken piece.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Baked
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg