One-Pan Lemon Chicken Thighs with Potatoes and Leeks

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Halve the baby potatoes; if they seem large, quarter them. Cut the white and light green parts of the leeks into 1/2-inch rounds and rinse them well. Pat the chicken thighs dry.

3. 3

   Pour 2 tablespoons of olive oil onto a large sheet pan and put it in the oven to heat for 2 to 3 minutes. Carefully take the pan out and place the baby potatoes cut side down.

4. 4

   Bake the potatoes in the preheated oven to begin cooking while you prepare the chicken, about 15 minutes.

5. 5

   Meanwhile, in a large bowl, mix the remaining olive oil, zest of 1 lemon, juice of 2 lemons, minced garlic, Dijon mustard, salt, and pepper. Add the chicken thighs and leeks to the marinade and toss to coat; marinate for 10 to 15 minutes while the potatoes cook.

6. 6

   Remove the sheet pan from the oven, toss the potatoes on the pan, and push them to the sides to make space for the chicken thighs.

7. 7

   Using tongs, set the chicken thighs skin side up on the sheet pan. Arrange the leeks around the pan and pour any remaining marinade from the bowl over the potatoes and leeks.

8. 8

   Roast until the chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the center should register 165 degrees F (74 degrees C).

• Calories 359.01 kcal Moderate
• Protein 3.59 g Low Source
• Carbs 56.64 g Moderate
• Total Fat 12.71 g Moderate
• Saturated Fat 1.81 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 24.53 mg Low Source
• Fiber 4.48 g Moderate
• Sugar 3.22 g Moderate
• Added Sugar 0.12 g Low Source
• Calcium 473.3 mg Good Source
• Iron 1.32 mg Low Source
• Potassium 798.81 mg Moderate
• Vitamin A 1.41 mcg_rae Low Source
• Vitamin C 104.93 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Mustard
• Garlic 🧄
• Onions 🧅