Healthy Chicken Leek and Potato Bake
User Reviews
4.9
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Prep Time
14 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
631 kcal
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Course
Main Course
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Cuisine
American
Healthy Chicken Leek and Potato Bake
Description
Healthy Chicken Leek and Potato Bake begins by soaking sliced leeks in cold water to clean them thoroughly, then draining and mixing them with quartered small red potatoes, chopped onions, and whole peeled garlic cloves. The protein is seasoned chicken breasts, seasoned with salt, pepper, and thyme before being placed in a baking dish. A vinaigrette made from olive oil, lemon juice, dried thyme, ground mustard, and salt is whisked and drizzled over the vegetables, coating them well.
Baked in a 375-degree oven, the dish cooks until the chicken is done and the potatoes are tender. The lemon juice and thyme infuse brightness and herbal notes, complementing the mild sweetness of leeks and garlic. The chicken remains moist thanks to the olive oil and vinaigrette, while the potatoes develop a tender texture that contrasts with the soft cooked leeks.
This recipe suits a wholesome dinner or lunch and can pair with a simple green salad or steamed vegetables. It can easily accommodate different potatoes or onions and may be made with bone-in chicken thighs with longer cooking times. Adjusting seasoning and slicing chicken breasts smaller can help with even baking.
Notes emphasize checking chicken's internal temperature to ensure safety and suggest careful chopping for even cooking. Substitutions for fresh thyme and salt types are offered to adjust the flavor profile or pantry availability.
Ingredients
- 2 lbs chicken breast
- 3 leek approximately 4 cups when sliced
- 1 lb red potato small
- 1 lg onion
- 4 garlic peeled, cloves
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 3 teaspoons thyme divided, dried
- 2 3/4 teaspoons kosher salt divided
- 1 1/4 teaspoon ground mustard
- 1/4 teaspoon black pepper ground
Instructions
- Pre-heat oven to 375 degrees.
- Remove root from leeks. Slice into thin rounds until just before the dark green part of the leek. Add rounds to a large bowl, pushing rounds out to separate as you add them to a bowl. Fill the bowl with cold water and let leeks soak for 10 minutes.
- Meanwhile, chop the small potatoes into quarters (about 1 inch) or evenly sized pieces. Chop the onion and set aside.
- Prep the vinaigrette by adding olive oil, lemon juice, 1 3/4 teaspoons of kosher salt, 2 teaspoons of thyme, and ground mustard to a small bowl of small pyrek with a pour spout. Whisk vigerously.
- Season both sides of the chicken breasts with 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1 teaspoon of thyme. Place in baking dish.
- Drain leeks. Return to bowl and add potatoes, onions, and peeled garlic cloves. Mix.
- Give the vinaigrette another whisk and then drizzle over the bowl and mix well so that all of the leeks and potatoes are coated. Be sure that it all is poured on in case the salt has settled to the bottom of the dish. Add to dish with chicken, surrounding chicken.
- Bake for 45 minutes to 1 hour, until the internal temperatue of the chicken reads at least 165 degrees.
- Enjoy!
Notes
- Bake time varies with chicken breast size; larger breasts may need to be sliced in half to cook thoroughly in about 45 minutes.
- Bone-in chicken thighs can replace breasts but require 60–75 minutes baking and must reach 165°F internally.
- Use your preferred potato variety, cutting into evenly sized 1-inch pieces to ensure consistent cooking.
- Onion and garlic types can be adjusted; garlic may be chopped or diced if preferred.
- For thyme, substitute 1 tablespoon fresh for 1 teaspoon dried.
- Salt substitutions include 1 1/4 teaspoons table salt or 3/4 teaspoon table salt for 1 1/2 or 1 teaspoon kosher salt respectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 30g | 10% |
| Protein | 52g | 104% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1897mg | 79% |
| Potassium | 1516mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1219IU | 24% |
| Vitamin C | 28mg | 31% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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