There’s something about the smell of lemon and fresh herbs hitting a hot pan that just resets the whole kitchen. Lemon Herb Chicken with Leeks Potatoes is bright, tender, and roasted together on one sheet the kind of dinner that feels put-together without much fuss.
I started making this back in spring 2019 when I was testing herb pairings for a client project, and honestly, it became my weeknight savior. After a long day, I need dinner to be comforting but not heavy and this hits that sweet spot every time. The leeks soften into something almost sweet, and the lemon keeps everything from feeling too rich. I’ve made it probably fifty times since, tweaking the thyme-to-rosemary ratio until it felt just right.
PrintLemon Herb Chicken with Leeks Potatoes Easy Weeknight Dinner
Lemon Herb Chicken with Leeks Potatoes is a simple chicken recipe perfect for a family dinner. This one pan dinner combines fresh herbs and tender chicken for an easy weeknight meal everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4 -6 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 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 the oven to 400 F.
- Chop potatoes roughly and cut leeks into rounds, then toss them with olive oil, salt, and pepper in a large oven-safe pan.
- Arrange the chicken pieces over the vegetables.
- Whisk together all marinade ingredients in a bowl until blended.
- Coat each chicken piece with the sauce and drizzle any leftover sauce over the veggies.
- Cover the pan and bake for 40 to 45 minutes.
- Increase oven to 425 F, uncover the pan, and bake for another 30 to 45 minutes.
- For a crispy top, broil the chicken for 2 to 3 minutes at the end.
- Serve by spooning glaze over chicken and sprinkle chopped parsley on top.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 12g + 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Why You’ll Love This One-Pan Dinner
This is one of those reliable weeknight wins that gets you back into a rhythm. Everything roasts together in one pan, and the sauce does all the heavy lifting no marinating ahead, no fussy steps. You prep the veggies, whisk the sauce, and let the oven handle the rest.
- Bright but comforting: The lemon juice and fresh herbs keep it light without losing that cozy, roasted-dinner feel.
- Minimal cleanup: One pan means less time at the sink and more time sitting down to eat.
- Flexible timing: You can prep the sauce and chop the veggies in the morning, then just assemble and bake when you’re ready.
What Makes the Ingredients Work
The magic here is in the balance citrus, herbs, and a touch of sweetness from the honey. The russet potatoes soak up all that lemony goodness, and the leeks soften into something almost sweet and silky. Bone-in chicken thighs stay juicy even after an hour in the oven, which is exactly what you want when you’re not hovering over the stove.
Pro Tip: Don’t skip the orange zest. It adds a subtle warmth that plays beautifully with the lemon without tasting citrusy or sharp.
| Ingredient | Why It Matters |
|---|---|
| Fresh parsley, dill, thyme | Bring brightness and depth without overpowering the dish |
| Dijon mustard | Adds tang and helps the sauce cling to the chicken |
| Honey | Balances the acidity and helps with caramelization |
| Leeks | Milder than onions, they turn tender and almost buttery |
How to Make It Without the Stress
Start by tossing your chopped russet potatoes and sliced leeks with olive oil, salt, and pepper in a large braiser or oven-safe skillet. Nestle the chicken thighs right on top. Whisk together all the sauce ingredients olive oil, lemon juice, dijon mustard, honey, both zests, garlic, fresh parsley, dill, thyme, salt, pepper, and paprika until smooth, then pour it over everything.
Cover the pan and bake at 400°F for 40-45 minutes, then uncover, bump the heat to 425°F, and finish for another 30-45 minutes until the chicken is golden and the potatoes are fork-tender. If you want extra crispy skin, pop it under the broiler for the last 2-3 minutes.
Note: Baking times can vary depending on your pan and oven, so just check that the potatoes are soft before you uncover.
Tweaks and Simple Swaps
If you don’t have russet potatoes, Yukon golds work beautifully they’ll be a little creamier. You can also swap drumsticks for thighs, or use a mix of both. If fresh dill isn’t in your fridge, use all parsley and double the thyme. The sauce is forgiving.
| Original | Swap |
|---|---|
| Russet potatoes | Yukon gold or red potatoes |
| Chicken thighs | Drumsticks or a mix of both |
| Fresh dill | Extra parsley + more thyme |
| Honey | Maple syrup (use slightly less) |
How to Serve and Store
Serve this straight from the pan with a big spoon of those lemony veggies alongside each piece of chicken. Spoon a little extra glaze over the top and finish with fresh chopped parsley. It’s great with crusty bread, a simple green salad, or honestly, just as is.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet or in the oven at 350°F until warmed through. The flavors actually deepen overnight, so day-two lunches are a win.
| Storage | How Long |
|---|---|
| Fridge (airtight container) | Up to 3 days |
| Freezer (without potatoes) | Up to 2 months |
| Reheat | Oven at 350°F or stovetop, covered |
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FAQs ( Lemon Herb Chicken with Leeks Potatoes )
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and stay more tender during cooking. Increase the cooking time by 5-10 minutes to ensure they reach 165°F internal temperature. The extra fat from thighs makes the dish even more flavorful.
What type of potatoes work best?
Yukon Gold potatoes are my top choice because they hold their shape well and have a creamy texture. Red potatoes also work great and cook evenly. Avoid russets as they tend to fall apart during the cooking process.
How do I properly clean leeks?
Cut off the dark green tops and root end, then slice the white and light green parts lengthwise. Rinse under cold running water, separating the layers to remove any trapped dirt. Pat dry before adding to this dish for the best results.
Can I make this recipe ahead of time?
Yes, you can prep the vegetables and marinate the chicken up to 24 hours in advance. Store everything separately in the refrigerator. For best results, cook this meal fresh rather than reheating, as the vegetables maintain better texture.
What herbs complement this dish best?
Fresh thyme, rosemary, and oregano are perfect choices that pair beautifully with lemon and chicken. I recommend using 2-3 different herbs for depth of flavor. Fresh herbs work better than dried, but reduce the amount by half if using dried.
This Lemon Herb Chicken with Leeks Potatoes comes out golden and tender every time, with bright flavor and soft, savory vegetables that melt into the pan juices. You’ll love how it turns out especially that first bite when the lemon and thyme hit just right. It’s the kind of meal that makes the whole kitchen smell like spring, even in the middle of a long week.
If you want to play with the herbs, try adding a little fresh oregano or swapping in bone-in breasts for a leaner option. I’ve also made this with baby potatoes left whole they get crispy on the edges and stay buttery inside. Leftovers are magic warmed gently in a skillet with a splash of broth, and honestly, they taste even better the next day when all those flavors have had time to settle in together.
I’d love to see how yours turns out tag me if you snap a photo, or let me know if you tweaked the herbs your own way. Did someone in your family make anything like this growing up? There’s something quietly comforting about a meal that doesn’t ask much but gives back so much warmth. Save this one for the nights when you need dinner to just work and maybe even feel like a little reset.
