Lemon herb chicken with potatoes is a delicious dinner full of zesty flavor. Serve this dish with your favorite side salad for an easy weeknight meal!
Serves: 4 -6 servings
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- 4-6 bone-in chicken thighs or drumsticks
- 2 potatoes, peeled
- 2 leeks
- 2 tbsp olive oil
- Salt & pepper to taste
Lemon Herb Sauce
- 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 to top
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
Directions
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Preheat the oven to 200C
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Roughly chop the potatoes and slice the leeks into rounds then place them in a large braiser pan or skillet. Toss the veggies with 2 tbsp of olive oil and a pinch of salt u0026 pepper.
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Place the chicken on top of the potatoes and leeks.
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In a separate bowl, prepare the marinade by combining all of the sauce ingredients together and whisking together until smooth.
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Pour the sauce over each piece of chicken, and pour any remaining sauce over the veggies.
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Cover the pan and bake for 40-45 minutes. Raise the oven temperature to 200C and finish baking uncovered for 30-45 more minutes. I set the pan under the broiler for the last 2-3 minutes to crisp the top. Baking time will vary depending on oven and baking dish. The potatoes should be fork tender before cooking uncovered.
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Once ready, spoon some of the glaze over each chicken piece before serving and top with fresh chopped parsley.
