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Juicy Lemon Herb Chicken Potatoes

Helen T. Patterson
Tender, juicy chicken thighs roasted with potatoes and leeks, glazed with a zesty lemon herb sauce.
This one-pan meal is high in protein, fiber-rich, and packed with fresh herbs for a bright, satisfying dinner.
Quick to prep and bake, it’s ideal for weeknight meals or easy meal prep.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, European-inspired
Servings 4

Equipment

  • 1 large braiser pan or skillet
  • 1 mixing bowl
  • (1) Whisk
  • 1 knife
  • 1 cutting board
  • Oven

Ingredients
  

Chicken & Vegetables:

  • 4 chicken thighs or drumsticks bone-in
  • 2 russet potatoes peeled and roughly chopped
  • 2 leeks sliced into rounds
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Lemon Herb Sauce:

  • 1/4 cup olive oil
  • 1/4 cup fresh 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 extra for garnish)
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika

Instructions
 

  • Prepare the Oven and Baking Dish: Preheat your oven to 400°F (200°C) to ensure even cooking.
    Choose a large braiser pan, oven-safe skillet, or roasting dish with enough space for the chicken and vegetables to sit comfortably without overcrowding.
    A roomy pan allows hot air to circulate, giving the chicken a beautifully crisped exterior and evenly cooked vegetables.
  • Chop the Potatoes and Leeks: Peel the russet potatoes and cut them into roughly 1–1.5 inch chunks for even roasting.
    Trim the leeks, removing any tough green tops, and slice the white and light green portions into thin rounds.
    Rinse the leeks thoroughly to remove any hidden dirt or grit between layers.
    This step ensures tender, flavorful vegetables that complement the chicken.
  • Toss Vegetables with Olive Oil and Seasoning: Place the chopped potatoes and leeks in the prepared pan.
    Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle lightly with salt and black pepper.
    Use your hands or a spoon to toss everything together until the pieces are evenly coated.
    This initial seasoning helps the vegetables absorb flavor while roasting.
  • Arrange the Chicken Over Vegetables: Pat the chicken thighs or drumsticks dry with paper towels to remove excess moisture—this step helps the skin crisp beautifully.
    Place each piece of chicken directly on top of the prepared vegetables, spacing them evenly.
    By keeping the chicken elevated, it allows juices to drip onto the potatoes and leeks, enhancing their flavor during cooking.
  • Make the Lemon Herb Glaze: In a separate mixing bowl, combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon orange zest, 1 teaspoon lemon zest, and 2 crushed garlic cloves.
    Add 3 tablespoons chopped parsley, 2 tablespoons chopped dill, 1 tablespoon fresh thyme, 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon paprika.
    Whisk vigorously until the ingredients emulsify into a smooth, bright glaze that’s bursting with flavor.
  • Coat Chicken and Vegetables with Sauce: Pour the lemon herb glaze evenly over each chicken piece, ensuring the sauce covers the top and sides.
    Next, drizzle any remaining sauce over the potatoes and leeks to infuse them with a citrusy, aromatic flavor.
    This step guarantees that every component of the dish is infused with the bright, savory notes of the herbs and citrus.
  • Bake Covered for Moisture Retention: Cover the pan with a lid or aluminum foil and place it in the preheated oven.
    Bake for 35–45 minutes to allow the chicken to cook gently while keeping it moist.
    The covered baking helps the potatoes soften and absorb the delicious flavors from the glaze without drying out the chicken.
  • Finish Baking Uncovered for Crispness: After the initial covered baking, remove the lid or foil and increase the oven temperature to 425°F (220°C).
    Continue roasting for an additional 30–45 minutes until the chicken skin turns golden brown and crispy.
    Check the potatoes with a fork to ensure they are tender. Adjust baking time if necessary, as oven temperatures and pan types can affect cooking.
  • Optional Broil for Extra Crispiness: For an extra-crispy finish, place the pan under the broiler for 2–3 minutes at the very end of cooking.
    Keep a close eye on the chicken to prevent burning.
    This short broil step enhances the texture and caramelization of the skin, giving the dish a restaurant-quality appearance.
  • Garnish and Serve: Remove the pan from the oven carefully. Spoon a little of the pan juices and glaze over each chicken piece to lock in flavor.
    Sprinkle additional fresh chopped parsley over the dish for a vibrant, aromatic garnish.
    Serve immediately, ensuring each plate gets a mix of tender chicken, roasted potatoes, and flavorful leeks for a satisfying and balanced meal.

Notes

  • Use bone-in chicken thighs or drumsticks for juicier meat and richer flavor; skin-on helps achieve a crisp finish.
  • Cut potatoes into uniform chunks to ensure even cooking.
  • Leeks should be rinsed thoroughly to remove grit, as they can trap dirt between layers.
  • Make the lemon herb glaze ahead of time to let the flavors meld, boosting aroma and depth.
  • Baking covered first and uncovered later helps retain moisture while crisping the chicken skin.
  • Broiling at the end is optional but gives a beautiful golden finish to the chicken.