One Pan Lemon Chicken and Potatoes

Описание: One Pan Lemon Chicken and Potatoes

4 servings | 1 hour 15 minutes

• 4 bone-in chicken thighs
• 2 russet potatoes, peeled and cubed
• 2 leeks, trimmed and sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Sauce:
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 2 garlic cloves, crushed
• 3 tablespoons fresh parsley, finely chopped, plus more for serving
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika


1️⃣ Heat the oven to 400°F/200°C.

2️⃣ Place the potatoes and leeks in a large braiser or oven-safe skillet. Toss with olive oil, salt, and pepper, then spread evenly. Arrange the chicken pieces on top of the vegetables.

3️⃣ In a bowl, whisk together all the sauce ingredients until smooth. Spoon the sauce over the chicken, then pour the remaining sauce over the vegetables.

4️⃣ Cover the pan and roast for 35 to 45 minutes, until the potatoes are nearly tender.

5️⃣ Increase the oven temperature to 425°F/220°C, uncover, and continue roasting until the chicken is browned and the potatoes are fully tender, 30 to 45 minutes more.

6️⃣ For deeper color, broil for 2 to 3 minutes, watching closely. Spoon the pan sauce over the chicken and finish with fresh parsley before serving.


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