Sheet Pan Lemon Chicken with Potatoes and Leeks Recipe

Cook Time: 50 minutes

Ingredients

This recipe yields 4 servings. Ingredient amounts adjust automatically, but cooking times and steps remain unchanged.

• 2 pounds bone-in, skin-on chicken thighs
• 1 1/2 pounds baby Yukon gold potatoes
• 2 large leeks
• 1/4 cup olive oil
• 2 lemons (1 zested, 2 juiced)
• 4 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat your oven to 400F (200C).
2. Slice the baby potatoes in half. If they are large, cut them into quarters. Slice the white and light green parts of the leeks into 1/2-inch rounds and rinse thoroughly.
3. Pat the chicken thighs dry. Pour 2 tablespoons of olive oil onto a large sheet pan and place it in the oven to preheat for 2-3 minutes.
4. Carefully remove the pan from the oven and add the potatoes, cut side down. Bake for 15 minutes while you prepare the chicken.
5. In a large bowl, whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Toss the chicken thighs and leeks in the marinade, letting them sit for 10-15 minutes while the potatoes cook.
6. Remove the sheet pan from the oven. Toss the potatoes and move them to the edges to make room for the chicken.
7. Using tongs, place the chicken thighs skin-side up on the sheet pan. Arrange the leeks around the pan and pour any remaining marinade over the vegetables and chicken.
8. Roast until the chicken is cooked through, about 35-40 minutes. An instant-read thermometer should register 165F (74C) in the thickest part of the chicken.

Cook's Notes

• Potatoes should be cut into roughly 2-inch chunks. Larger potatoes can be cut down to size.
• Peeling Yukon gold potatoes is optional. Red, fingerling, or purple potatoes can be used as alternatives.
• If using russet potatoes, peeling is recommended.

Nutrition Facts (per serving)

• Calories: 895
• Total Fat: 46g (59% DV)
• Saturated Fat: 11g (57% DV)
• Cholesterol: 290mg (97% DV)
• Sodium: 989mg (43% DV)
• Total Carbohydrate: 72g (26% DV)
• Dietary Fiber: 11g (40% DV)
• Total Sugars: 16g
• Protein: 61g (122% DV)
• Vitamin C: 146mg (163% DV)
• Calcium: 143mg (11% DV)
• Iron: 7mg (37% DV)
• Potassium: 1999mg (43% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient information may vary depending on ingredient selection. Consult a healthcare professional if following a medically restrictive diet.

History and Origins of Sheet Pan Lemon Chicken with Potatoes and Leeks

The Sheet Pan Lemon Chicken with Potatoes and Leeks is a modern take on classic roasted chicken dishes that have been enjoyed across Europe for centuries. Roasting chicken with vegetables has roots in French and Mediterranean cuisines, where lemon, garlic, and herbs were commonly used to enhance flavor. The simplicity of combining all ingredients on one pan for even cooking reflects contemporary culinary trends in North America, emphasizing convenience without compromising taste. This method gained popularity in the 20th century as home ovens became more widespread and time-saving cooking techniques were sought by busy families.

Regional Variations and Characteristics

While this dish is categorized as American due to its sheet pan cooking style, its flavors are strongly influenced by Mediterranean cuisine. In Europe, particularly in France and Italy, roasted chicken with potatoes often includes similar aromatics, such as lemon zest, garlic, and onions or leeks. In North America, the adaptation often uses Yukon gold potatoes for their creamy texture and leeks for a subtle sweetness. Some variations may incorporate rosemary, thyme, or other root vegetables depending on the region and seasonal availability, but the core remains simple and wholesome.

Differences from Similar Dishes

What sets this recipe apart from other roasted chicken dishes is its one-pan preparation and the use of leeks alongside potatoes. Traditional roasted chicken recipes may use onions or carrots, but leeks add a mild, onion-like flavor with a hint of sweetness that complements the bright acidity of lemon. Unlike chicken casseroles or stews, this dish maintains a crisp texture on the chicken skin while the potatoes and leeks caramelize lightly in the oven. The balance of citrus, garlic, and Dijon mustard also differentiates it from simpler herb-roasted chicken recipes.

Typical Serving Context

This sheet pan dish is versatile and can be served in casual or more formal settings. It is ideal for weeknight family dinners due to its simplicity and minimal cleanup. In restaurants or bistros, it may appear as a rustic entre accompanied by a side salad or seasonal vegetables. The dish pairs well with white wines such as Sauvignon Blanc or Chardonnay, which complement the lemony flavors. Its ease of preparation has also made it popular for meal prepping or entertaining small gatherings.

Interesting Facts

• The sheet pan cooking method reduces the need for multiple dishes, making cleanup faster and more efficient.
• Lemon juice not only adds flavor but also tenderizes the chicken while roasting.
• Leeks were once considered a luxury vegetable in medieval Europe, often reserved for nobility.
• Yukon gold potatoes are preferred because they hold their shape when roasted, unlike russets that may fall apart.
• This dish exemplifies the one-pan meal trend, which became particularly popular in the 21st century as home cooks sought convenient, flavorful dinners.

FAQ about Sheet Pan Lemon Chicken with Potatoes and Leeks Recipe