Lemon 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
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 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