Baked Chicken and Leeks

This sheet pan Baked Chicken and Leeks is a delicious and filling easy dinner recipe. With creamy diced potatoes, bright and lemony leeks, and juicy roasted marinated chicken and onions. Served with a garlicky greek yogurt sauce (and a glass of white wine). It's a perfect chicken recipe for a busy weeknight or slow weekend.

5 from 1 vote

Print Pin

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: servings

Ingredients

For the chicken marinade

1.5 lbs boneless skinless chicken thighs
½ yellow onion sliced
3 cloves garlic chopped
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 teaspoon kosher salt
½ tsp black pepper

For the potatoes

1 lb baby red potatoes cut into 1-inch pieces
1 tbsp olive oil
1 tsp kosher salt
½ teaspoon black pepper

For the leeks

2 leeks cut into ½-inch half-moons
1 teaspoon lemon zest
1 tbsp olive oil
½ teaspoon kosher salt

For the yogurt sauce

½ cup whole milk / full fat greek yogurt
2 clove garlic grated
½ teaspoon kosher salt

To serve

¼ cup fresh parsley chopped

Instructions

Preheat the oven to 425°F.
Marinate the chicken – Pat your chicken dry. In a large bowl, combine the chicken and sliced onions with the marinade ingredients – olive oil, lemon juice, garlic, worcestershire sauce, dijon mustard, dried oregano, dried thyme, smoked paprika, kosher salt, and black pepper. Cover and let it sit at room temp for at least 30 minutes.
Bake the potatoes – Lay the potatoes out on a large parchment paper lined baking sheet in a single layer. Drizzle them with olive oil, kosher salt, and black pepper. Bake in the preheated oven for 10 minutes.
Add the chicken – Remove the baking sheet from the oven, give the potatoes a toss, and push them to one side. Add the marinated chicken and onions right on the baking sheet with all the juices, and return it all to the oven. Bake for another 10 minutes.
Season the leeks – In a small bowl, toss leeks, lemon zest, olive oil, and kosher salt together.
Add the leeks & finish baking – Remove the baking sheet from the oven once more, scatter the leek mixture over top of the potatoes. Return to the oven and bake for 15 more minutes until the leeks are tender and golden brown, and the chicken is cooked through.
Make the yogurt sauce – In a medium bowl, combine the greek yogurt, grated garlic, and kosher salt.
Serve with a swipe of the yogurt sauce on the plate and top fresh parsley.

Notes

Pat your chicken dry with paper towels before you marinate it. This will help make sure everything sticks.
If time allows, marinate them for hours! Marinating chicken thighs helps make them tender and so flavorful. However, if you marinate for hours, do so covered in the fridge. Then, about 30 minutes before you are going to bake them, take them out of the fridge to come down to room temperature.
Toss the chicken periodically as it marinates. The liquid will all go to the bottom of the bowl so you want to mix a few times to re-distribute.
Use thermometers - both a meat thermometer and oven thermometer, to ensure everything is at the right temperature. Cook time of the chicken will vary based on the size of the meat, so having a thermometer is very helpful. To check the temperature, put the thermometer in the thickest part of the chicken.
Cut the potatoes into pieces the same size so they bake at the same rate.
If you want everything a little crisper, broil it at the end for a few minutes.
Make the yogurt sauce more of a drizzle by adding a dash or two of water until it’s thinned out to a drizzly consistency.
You could make this dish in a cast-iron skillet or roasting pan - you would simply put the potatoes on the bottom, add the chicken on top of the potatoes, and then put the leeks scattered on top of it all.

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: baked chicken, Chicken, leeks, sheet pan meal, spring recipe

Author: Haley