One Pan Chicken, Leeks, and Potatoes is a comforting and gut-healthy dish where tender chicken, fragrant leeks, and golden potatoes are roasted together in a single pan for an easy, delicious meal.
What Makes Chicken, Leeks, and Potatoes Healthy?
By including chicken, leeks, and potatoes in your diet, you can support digestive wellness and maintain a thriving gut microbiome.
Lean sources of protein like chicken support muscle growth and repair, and they are easy to digest. Protein also helps keep you feeling full, which can prevent overeating and promote a healthy gut microbiome.
Leeks are a great source of prebiotic fibers which serve as food for beneficial gut bacteria. By nourishing these microbes, leeks help maintain a diverse and balanced gut microbiota, which is essential for overall digestive health.
Potatoes are rich in resistant starch, a type of fiber that resists digestion in the small intestine and reaches the colon intact. In the colon, it acts as a prebiotic, fueling the growth of beneficial bacteria.
I recommend finding a medley of small potatoes (I used a mix of red and gold), to add to the plant diversity in your diet, which also supports a healthy gut microbiome.
How Do I Cut and Wash Leeks?
Trim: Start by trimming off the dark green tops of the leeks, leaving only the white and light green parts. You can save the dark green tops for making vegetable broth or discard them. Trim off the root end as well.
Cut: Slice the leeks in half lengthwise, then slice each half into thin half-moons or dice them according to your recipe’s specifications. Make sure to cut them evenly to ensure even cooking.
Wash: Place the sliced leeks in a bowl of cold water and swish them around to loosen any dirt or grit trapped between the layers. Alternatively, you can rinse the leeks under cold running water while agitating them with your fingers.
Drain: Once the leeks are clean, transfer them to a colander or sieve to drain excess water. Shake off any excess water or gently pat them dry with a clean kitchen towel before using them in your recipe.
Ingredients for Chicken, Leeks and Potatoes
Aside from perhaps the leeks, most ingredients in this recipe are pretty commonly found in my fridge and pantry! Specifically, you’ll need:
- bone-in, skin-on chicken thighs
- kosher salt and pepper to taste
- olive or avocado oil
- small potatoes (red and gold), sliced in half
- garlic, minced
- leeks, halved lengthwise then cut into 1/2-3/4″ chunks
- chicken bone broth
- lemon, juiced
- dried oregano
How to Make One Pan Chicken, Leeks, and Potatoes
- Preheat your oven to 425°.
- In a small bowl, whisk the chicken broth, minced garlic, lemon juice, oregano, oil, and a pinch of salt. Set aside.
- Drizzle olive oil in a large skillet or roaster, big enough to hold chicken and potatoes. Preheat over medium-high heat.
- Season chicken on both sides with kosher salt and pepper. Sear in hot pan on both sides until golden brown, about 2.5 minutes per side. Remove and keep warm on a plate.
- To the hot pan with the drippings, add potato halves, cut side down, and sear for about 2 minutes. Turn and sear the skin side for another minute or two.
- Nestle the chicken back into the pan with the potatoes, doing your best to distribute the meat and potatoes. Pour your broth and lemon mixture over the pan. If garlic clumps up on top of pieces, tuck the chunks into the sauce to prevent burning.
- Bake for 25 minutes.
- Meanwhile, toss cut leeks with olive oil, salt and pepper.
- After your 25 minutes in the oven, carefully add leeks on top of the chicken and potatoes and return to oven for 15 more minutes, or until chicken reaches 155-160°.
- Serve warm with chopped fresh parsley.
Note: In the photos above, my pan was a bit too small! I highly recommend using a pan or roaster that can better accommodate the quantity of chicken and potatoes! (I ended up using a small ‘overflow’ pan for the 2 remaining pieces of chicken. Lesson learned!)
One Pan Chicken Leeks and Potatoes
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- kosher salt and pepper to taste
- 4 Tbsp olive or avocado oil, divided
- 16 oz small potatoes (red and gold), sliced in half
- 6 cloves garlic, minced
- 2 leeks, halved lengthwise then cut into 1/2-3/4" chunks Rinse pieces in a bowl of water to clear sediment, then drain well.
- 3/4 cup chicken bone broth (or regular chicken broth)
- 1 lemon, juiced
- 1 Tbsp dried oregano
Instructions
- Preheat your oven to 425°.
- In a small bowl, whisk the chicken broth, minced garlic, lemon juice, oregano, oil, and a pinch of salt. Set aside.
- Drizzle olive oil in a large skillet or roaster, big enough to hold chicken and potatoes. Preheat over medium high heat.
- Season chicken on both sides with kosher salt and pepper. Sear in hot pan on both sides until golden brown, about 2.5 minutes per side. Remove and keep warm on a plate.
- To the hot pan with the drippings, add potato halves, cut side down, and sear for about 2 minutes. Turn and sear the skin side for another minute or two.
- Nestle the chicken back into the pan with the potatoes, doing your best to distribute the meat and potatoes. Pour your broth and lemon mixture over the pan. If garlic clumps up on top of pieces, tuck the chunks into the sauce to prevent burning.
- Bake for 25 minutes.
- Meanwhile, toss cut leeks with olive oil, salt and pepper.
- After your 25 minutes in the oven, carefully add leeks on top of the chicken and potatoes and return to oven for 15 more minutes, or until chicken reaches 155-160°.
- Serve warm with chopped fresh parsley.
Nutrition
Recipe FAQs
Here are some frequently asked questions (FAQs) and answers for Chicken, Leeks, and Potatoes:
Can I use boneless chicken breasts instead of thighs?
Yes, boneless chicken breasts can be used instead of thighs in Chicken, Leeks, and Potatoes. However, breasts may cook faster than thighs, so adjust cooking times accordingly to prevent overcooking. Keep in mind that the skin on chicken adds tons of flavor and tenderness to the chicken.
Can I use other vegetables in this recipe?
Yes, you can customize the recipe by adding other vegetables such as carrots, bell peppers, or brussels. Just keep in mind that denser vegetables may require longer cooking times, so adjust accordingly.
What other herbs or spices can I add to substitute?
Common herbs and spices that complement this dish include thyme, rosemary, garlic powder, paprika, and dried parsley. Feel free to adjust the seasonings to suit your taste preferences.
Can I make this dish ahead of time?
While Chicken, Leeks, and Potatoes are best enjoyed fresh from the oven, you can cut your veggies and prep your sauce ahead of time and store them separately in the refrigerator. Assemble the dish just before baking for best results.
Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken for this recipe. Just be aware that the skin is what adds a lot of flavor and tenderness to the chicken when roasted alongside the potatoes and leeks. If you don’t care for skin, you can remove it when eating it!
2 Comments
This dish looks and tastes great!! yummy family dinner in one pan!!
Best way I can describe this is healthy comfort food.