Lemon Herb Chicken & Potatoes

8 comments

Lemon herb chicken with potatoes and leeks is a delicious dinner full of zesty flavor. Serve this dish with your favorite side salad for an easy weeknight meal!

Lemon Herb Chicken

Lemon Herb Chicken

Chicken thighs are one of my go-to proteins to experiment with because they’re so versatile and can be made in endless ways. Using bone-in, skin-on chicken thighs helps ensure a juicy chicken with maximum flavor.

Lemon herb chicken thighs with potatoes and leeks are packed with zesty flavor, and comes together all in one pan. The marinade is made with lemon juice, olive oil, fresh herbs and some spices, and adds the perfect flavor to the chicken and potatoes.

I’ve been testing more chicken recipes with Shabbat dinner in mind. My hope is to create an archive of hearty recipes that would be delicious for big (or small) family dinners, holidays and even weeknight meals.

You can prepare this recipe during the week as a simple dinner, or serve it at your next dinner party. It pairs well with nearly any side dish!

If you don’t eat chicken or prefer boneless pieces, this recipe would be great with boneless chicken breast or even salmon.

What you’ll need for lemon herb chicken thighs

This one-pan meal takes only 15 minutes of prep time. Here’s what you’ll need for this flavorful recipe:

  • Bone-in, skin-on chicken thighs– this recipe can be made with thighs or drumsticks, or a combination of both
  • Russet potatoes and leeks: the potatoes absorb so much of that delicious lemony flavor, while the leeks caramelize in the oven adding a touch of sweetness
  • Lemon herb marinade: made with olive oil, lemon juice, orange and lemon zest, fresh herbs and spice. It’s a delicious sauce for chicken, fish or even veggies

I recently starting each chicken again and splurged on a new braiser pan that I’m absolutely obsessed with. It’s the perfect pan to serve in straight out of the oven, and makes this recipe that much simpler to make.

  1. Chop the potatoes and leeks and add them to a large skillet or braiser pan. Toss together with a little olive oil, salt & pepper
  2. Place the chicken on top of the veggies and prepare the marinade in a separate bowl
  3. Pour the marinade over the chicken and veggies
  4. Bake covered on 400 F for 25 minutes, then uncovered on 425 F for 30-35 minutes. I like to set it under the broiler for the last 2-3 minutes
Lemon Herb Chicken & Potatoes

Spoon some of that sauce over the chicken before serving with some extra chopped parsley. This lemon herb chicken is easy to make and packed with flavor. I know you guys are going to love it!

More hearty dinner recipes you’ll love:

One-pan Lemon Orzo and Salmon

Balsamic Fig Chicken Thighs

Maple Pecan and Walnut Crusted Salmon

Lemon Herb Chicken & Potatoes

5 from 2 votes
Course: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 4 4 bone-in chicken thighs or drumsticks

  • 2 2 russet potatoes, peeled

  • 2 2 leeks

  • 2 tbsp 2 olive oil

  • Salt & pepper

  • Lemon Herb Sauce
  • 1/4 cup 1/4 olive oil

  • 1/4 cup 1/4 lemon juice

  • 2 tbsp 2 dijon mustard

  • 1 tbsp 1 honey

  • 1 tsp 1 orange zest

  • 1 tsp 1 lemon zest

  • 2 cloves 2 garlic, crushed

  • 3 tbsp 3 fresh parsley, chopped, plus more to top

  • 2 tbsp 2 fresh dill, chopped

  • 1 tbsp 1 fresh thyme

  • 1 tsp 1 salt

  • 1 tsp 1 black pepper

  • 1/2 tsp 1/2 paprika

Directions

  • Preheat the oven to 400 F
  • Roughly chop the potatoes and slice the leeks into rounds then place them in a large braiser pan or skillet. Toss the veggies with 2 tbsp of olive oil and a pinch of salt & pepper.
  • Place the chicken on top of the potatoes and leeks.
  • In a separate bowl, prepare the marinade by combining all of the sauce ingredients together and whisking together until smooth.
  • Pour the sauce over each piece of chicken, and pour any remaining sauce over the veggies.
  • Cover the pan and bake for 30-35 minutes covered. Raise the oven temperature to 425 F and finish baking uncovered for 30-35 more minutes. I set the pan under the broiler for the last 2-3 minutes to crisp the top.
  • Once ready, spoon some of the glaze over each chicken piece before serving and top with fresh chopped parsley.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

8 Comments

  1. This was delicious. I had to cook my potatoes a little longer than the recipe stated. I served it with a side of roasted asparagus.

    • Thank you, Amy! I’m so happy you tried it. Bake time will vary depending on oven and even the baking dish, so I’m glad you were able to adjust the cook time!

  2. I made this recipe in my dutch oven, it was so easy and so delicious!! Do you think it would work with purple potatoes too?

  3. Really enjoyed this one. Next time I just need to pay closer attention to the potatoes since they didn’t quite soften up. Probably need to cut them a bit smaller.
    Definitely will be making it again! Any ideas on which vegetables to add?

    • So glad you enjoyed this, Max! Carrots and shallots would be delicious in this. Maybe even chopped asparagus!

  4. This looks great! Can I use a dutch oven for this as my covered dish? Thanks!

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