Description
This Healthy Chicken Leek and Potato Bake is a delicious, hearty one-dish meal perfect for a wholesome family dinner. Featuring tender chicken breasts baked with fresh leeks, red potatoes, onions, and garlic, all tossed in a flavorful olive oil and lemon vinaigrette seasoned with thyme and mustard. This nutrient-packed bake is easy to prepare and full of comforting flavors with a delightful balance of savory herbs and bright citrus notes.
Ingredients
Protein
- 2 lbs chicken breasts
Vegetables
- 3 leeks (approximately 4 cups when sliced)
- 1 lb small red potatoes
- 1 large onion
- 4 garlic cloves (peeled)
Vinaigrette & Seasoning
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 3 teaspoons dried thyme (divided)
- 2 3/4 teaspoons kosher salt (divided)
- 1 1/4 teaspoons ground mustard
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking.
- Prepare the leeks: Remove the root end of the leeks and slice the white and light green parts into thin rounds, stopping before the dark green tops. Place the sliced leeks in a large bowl filled with cold water and let them soak for 10 minutes to clean out any dirt or grit, helping the rounds to separate.
- Chop potatoes and onion: Quarter small red potatoes or cut into evenly sized pieces approximately 1 inch. Chop the large onion into bite-sized pieces and set aside.
- Make the vinaigrette: In a small bowl with a pour spout (like a small Pyrex), whisk together the extra virgin olive oil, lemon juice, 1 3/4 teaspoons kosher salt, 2 teaspoons dried thyme, and ground mustard until thoroughly combined.
- Season the chicken: Pat the chicken breasts dry and season both sides with 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1 teaspoon dried thyme. Place the chicken breasts evenly spaced in a large baking dish.
- Combine vegetables: Drain the leeks well and return them to the bowl. Add the chopped potatoes, onion, and peeled garlic cloves. Mix gently to combine.
- Dress the vegetables: Give the vinaigrette a quick whisk again, then pour it over the vegetable mixture. Toss thoroughly so all vegetables are well-coated with the flavorful dressing. Pour the coated vegetables around the chicken breasts in the baking dish.
- Bake the dish: Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour or until the internal temperature of the chicken reaches 165°F (74°C) ensuring the chicken is fully cooked and veggies are tender.
- Serve and enjoy: Once baked, let the dish rest for a few minutes before serving. Enjoy your healthy, aromatic chicken, leek, and potato bake!
Notes
- Soaking the leeks helps remove grit to avoid a sandy texture in the dish.
- Use a meat thermometer to ensure the chicken is cooked through to 165°F for safety.
- Red potatoes hold their shape well and offer a nice texture; feel free to use Yukon gold as an alternative.
- The vinaigrette doubles as a marinade and roasting sauce, keeping ingredients moist and flavorful.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For extra crispiness, broil the dish for the last 3-5 minutes of baking but watch carefully to avoid burning.
