Name: Sheet Pan Lemon Chicken with Potatoes and Leeks
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 pounds bone-in skin-on chicken thighs; 1.5 pounds of baby yukon gold potatoes; 2 large leeks; 1/4 cup olive oil; 2 lemons (zest of one, juice of both); 4 cloves of garlic, minced; 1 teaspoon dijon mustard; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Ingredients

4 serv.

2 pounds bone-in skin-on chicken thighs
1.5 pounds of baby yukon gold potatoes
2 large leeks
1/4 cup olive oil
2 lemons (zest of one, juice of both)
4 cloves of garlic, minced
1 teaspoon dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C).
2 Slice baby potatoes in half. If they are a bit large, cut into quarters. Slice white and light green parts of leeks into 1/2-inch thick rounds and rinse thoroughly. Pat chicken thighs dry.
3 Pour 2 tablespoons olive oil onto a large sheet pan and place in the oven to preheat for 2 to 3 minutes. Carefully remove the pan from the oven and add baby potatoes, cut side down.
4 Bake potatoes in the preheated oven to start cooking while you prepare the chicken, about 15 minutes
5 Meanwhile, in a large bowl, combine remaining olive oil, zest of 1 lemon, juice of 2 lemons, minced garlic, Dijon mustard, salt, and pepper. Place chicken thighs and leeks in marinade and toss to coat; marinate for 10 to 15 minutes while potatoes cook.
6 Remove sheet pan from oven, toss potatoes on the pan and move them to the sides to create room for the chicken thighs.
7 Using tongs, place chicken thighs, skin side up, on the sheet pan. Arrange leeks around the pan and pour remaining marinade in the bowl all over potatoes and leeks.
8 Roast until chicken is no longer pink at the center and juices run clear, 35 to 40 minutes. An instant read thermometer inserted near the center should reach 165 degrees F (74 degrees C).