Sheet Pan Lemon Chicken with Potatoes and Leeks
Ingreadient
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2 pounds bone-in, skin-on chicken thighs
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1 1/2 pounds baby Yukon gold potatoes
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2 large leeks
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1/4 cup olive oil
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2 lemons (1 zested, 2 juiced)
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4 cloves garlic, minced
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1 teaspoon Dijon mustard
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
Direction
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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Bake potatoes in the preheated oven to start cooking while you prepare the chicken, about 15 minutes
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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.
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Remove sheet pan from oven, toss potatoes on the pan and move them to the sides to create room for the chicken thighs.
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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.
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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).
