Name: Lemon Herb Chicken & Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4-6 bone-in chicken thighs or drumsticks; 2 russet potatoes, peeled and roughly chopped; 2 leeks, sliced into rounds; 2 tbsp olive oil (for tossing veggies); Salt & pepper, to taste; 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 for garnish; 2 tbsp fresh dill, chopped; 1 tbsp fresh thyme; 1 tsp salt; 1 tsp black pepper; 1/2 tsp paprika

Ingredients

Protein and Vegetables

4-6 bone-in chicken thighs or drumsticks
2 russet potatoes, peeled and roughly chopped
2 leeks, sliced into rounds

Oils and Seasonings

2 tbsp olive oil (for tossing veggies)
Salt & pepper, to taste

Marinade

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 for garnish
2 tbsp fresh dill, chopped
1 tbsp fresh thyme
1 tsp salt
1 tsp black pepper
1/2 tsp paprika

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
Prepare Vegetables: Roughly chop the peeled russet potatoes and slice the leeks into rounds. Place them in a large braiser pan or skillet. Drizzle with 2 tablespoons of olive oil, and season lightly with salt and pepper. Toss gently to coat all pieces evenly.
Arrange Chicken: Place the bone-in chicken thighs or drumsticks on top of the potatoes and leeks in the pan, ensuring even spacing for thorough cooking.
Make Marinade: In a separate bowl, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, Dijon mustard, honey, orange zest, lemon zest, crushed garlic, fresh parsley, dill, thyme, salt, black pepper, and paprika until smooth and well combined.
Apply Marinade: Pour the prepared marinade evenly over each piece of chicken, making sure they are all well coated. Pour any remaining sauce over the vegetables beneath for extra flavor.
Bake Covered: Cover the pan with a lid or foil and bake in the preheated oven for 40-45 minutes. This will cook the chicken through and begin tenderizing the potatoes.
Finish Baking Uncovered: Increase the oven temperature to 425°F (220°C), remove the cover, and bake uncovered for an additional 30-45 minutes. The potatoes should be fork-tender by this time.
Broil for Crispiness: For a crispy top, place the pan under the broiler for 2-3 minutes at the end of cooking, watching carefully to avoid burning.
Serve: Spoon some of the glaze over each chicken piece before serving, and garnish generously with fresh chopped parsley for a vibrant finish.

Notes

Bone-in chicken thighs or drumsticks provide more flavor and stay juicier compared to boneless cuts.
Adjust baking time as needed depending on your oven and the size of the chicken pieces; always check that chicken reaches an internal temperature of 165°F (74°C).
Using fresh herbs and zest greatly enhances the brightness of the dish.
Covering the pan during the first baking stage helps lock in moisture for tender chicken and vegetables.
To make cleanup easier, use a braiser pan or a heavy oven-safe skillet with a lid.
Broiling at the end gives a beautiful crisp exterior without overcooking.

Author: ELLA
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: American