Baked Chicken Thighs with Leeks
A simple dinner of baked chicken thighs layered with leeks and thinly sliced potatoes is a beauty for a midweek meal.
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Servings: 4
Calories: 355kcal
Equipment
Ingredients
- 3 teaspoons extra virgin olive oil (divided)
- 1 leek (white and light green part only; trimmed, scrubbed, and thinly sliced crosswise)
- ¾ pound russet potato (scrubbed and thinly sliced into rounds; see Note 1)
- 3 pounds bone-in, skin-on chicken thighs (about 6 thighs total)
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ¼ cup loosely packed fresh parsley (minced; optional, for garnish)
Instructions
Prepare the baking dish:
- Preheat oven to 400ºF.
- Grease a 9x13 baking dish with 2 teaspoons extra virgin olive oil. Arrange the sliced sleeks in an even layer on the bottom of the baking dish. Add a light sprinkle of salt. Arrange the sliced potatoes on top of the leeks. It’s okay if there is some overlap. Sprinkle with ½ teaspoon salt and a pinch of black pepper. Set aside.
Prepare the chicken:
- Cut excess skin off the chicken thighs and discard it. Pat the chicken thighs dry and season with 2 teaspoons salt, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Use your hands to coat the chicken evenly with the spices.
Bake the chicken:
- Arrange the chicken on top of the potatoes. Transfer to the oven for 40 minutes or until the chicken reaches 165ºF.
Broil the chicken:
- Remove the baking dish from the oven and turn on the broiler.
- Drizzle 1 teaspoon extra virgin olive oil over the chicken thighs. Place under the broiler for 2 to 3 minutes to crisp the skin. Remove from the oven. Sprinkle freshly minced parsley over the chicken.
To serve:
- Spoon the potatoes and leeks into shallow bowls. Place a chicken thigh on top. Enjoy!
Notes
Note 1: I recommend using a mandoline slicer for the potato. You want the slices to be about ⅛-inch thick.
Nutrition
Calories: 355kcal | Carbohydrates: 20g | Protein: 42g | Fat: 12g | Sodium: 1356mg | Fiber: 2g | Sugar: 1g | Vitamin C: 13mg
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