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–+ servings
Total Time :1 hour 15 minutes
Servings: 4

INGREDIENTS
 

  • 4 bone-in chicken thighs
  • 2 russet potatoes, peeled and cubed
  • 2 leeks, trimmed and sliced into rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sauce:

  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 2 garlic cloves, crushed
  • 3 tablespoons fresh parsley, finely chopped, plus more for serving
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon paprika

INSTRUCTIONS

  • Heat the oven to 400°F/200°C.
  • Place potatoes and leeks in a large braiser or oven-safe skillet, toss with olive oil, salt, and pepper, and spread evenly. Arrange the chicken pieces on top of the vegetables.
  • In a bowl, whisk together all the lemon sauce ingredients until smooth. Spoon the sauce over the chicken, then pour the remaining sauce over the vegetables.
  • Cover the pan and roast for 35 to 45 minutes, until the potatoes are nearly tender. Increase the oven temperature to 425°F/220°C, uncover, and continue roasting until the chicken is browned and the potatoes are fully tender, 30 to 45 minutes more.
  • For deeper color, broil for 2 to 3 minutes, watching closely. Spoon the pan sauce over the chicken and finish with fresh parsley before serving.