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–+ servings

Lemon Herb Chicken & Potatoes

5 from 3 votes
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 4 bone-in chicken thighs or drumsticks
  • 2 russet potatoes, peeled
  • 2 leeks
  • 2 tbsp olive oil
  • Salt u0026 pepper

Lemon Herb Sauce

  • 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

Directions

  1. Preheat the oven to 400 F
  2. 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 u0026 pepper.
  3. Place the chicken on top of the potatoes and leeks.
  4. In a separate bowl, prepare the marinade by combining all of the sauce ingredients together and whisking together until smooth.
  5. Pour the sauce over each piece of chicken, and pour any remaining sauce over the veggies.
  6. Cover the pan and bake for 35-45 minutes covered. Raise the oven temperature to 425 F and finish baking uncovered for 30-45 more minutes. I set the pan under the broiler for the last 2-3 minutes to crisp the top. Baking time will vary depending on oven and baking dish. The potatoes should be fork tender before cooking uncovered.
  7. Once ready, spoon some of the glaze over each chicken piece before serving and top with fresh chopped parsley.