Boneless chicken thighs bake over a pile of sliced leeks and yellow potatoes in this easy to assemble casserole-style dinner. As the chicken cooks with Dijon mustard, thyme and white wine, the chicken-fatty juices create a flavorful sauce that cooks the vegetables underneath to perfect fork-tenderness.

Baked chicken thighs with a golden-brown crust, surrounded by diced potatoes and sliced leeks in a white roasting dish. A serving spoon lifts one piece, displaying the tender chicken and vegetables.

The other night I opened the fridge and realized there wasn’t much of a plan for dinner. Even as a recipe developer, that happens more often than you’d think — usually because grocery shopping just didn’t happen.

The creative spark behind this recipe came when my significant other peeked inside and spotted a produce bag of leeks and a package of chicken thighs. Since I almost always have Dijon mustard, thyme and vegetables like leeks or shallots around (they last more than a week in the fridge), this simple baked chicken came together on the fly.

The only step to take your time with is slicing the leeks — but it’s so worth it. Cutting them into thin matchsticks helps them to literally melt into a super delectable texture. Some strands collapse into the pan juices while others turn golden and crisp at the edges.

Karen’s ingredient notes

Ingredients on a light surface: raw chicken thighs on a plate, whole leeks, baby potatoes, sliced shallots, fresh herbs, white wine, Dijon mustard, and a bowl of chicken broth.
  • Chicken thighs: If you’ve been cooking with me for a while, you already know that I’ve tested and developed dozens of recipes using chicken thighs. I usually prefer them for baking and roasting because they stay juicy and tender, and their additional fat always brings something extra to the plate.
  • Leeks: I can’t sing enough praises for leeks. Although they’re related to onions, their flavor is more delicate — “more of a whisper than a shout,” as the wonderful food writer Deborah Madison once put it. As they cook, they collapse into soft strands that add sweetness and depth to the whole dish. Shopping tip: The freshest bunches at the grocery store will have upright green tops and their roots still attached.
  • Yellow potatoes: Potatoes are perfect companions to leeks (I celebrated the combo in this comforting recipe for leek and potato soup with roasted garlic cloves). I paired them with the chicken and leeks in this dish to make it a one-dish dinner you can realistically make on a busy weeknight.

Getting started

  • A white bowl with mustard and herb marinated raw chicken and metal tongs sits on a cutting board. Nearby are a knife, a shallot, and a small dish with thyme. The background is a light countertop.
    Seasoning the chicken: Toss the chicken thighs in a bowl with Dijon mustard, fresh thyme, white wine and red pepper.
  • A knife rests on a light cutting board, surrounded by chopped and whole pieces of leek. Some leek strips are thinly sliced, while others remain in larger sections.
    Slice the leeks: Remove the tough green upper leaves and the root ends (you can add to your stock pot or compost). Slice the white and light green sections in half lengthwise. Separate the inner and outer sections so they can easily lay flat on the cutting board. Slice lengthwise into thin strips.
  • Raw seasoned chicken thighs arranged in a white baking dish, placed over a bed of chopped potatoes, leeks, ready for roasting. A small bowl with herbs is visible in the corner.
    Combine the sliced leeks and potatoes in a baking dish. Arrange the chicken thighs on top.
  • A white baking dish filled with baked chicken thighs on a bed of sliced potatoes, shallots, and leeks, showing golden, roasted edges and small browned spots, with a yellow kitchen towel beside the dish.
    Bake about 30 minutes until the chicken is browned top and the potatoes are fork tender. Some of the exposed leeks will be crisp and caramelized — my favorite part!
Baked chicken thighs with a golden-brown crust, surrounded by diced potatoes and sliced leeks in a white roasting dish. A serving spoon lifts one piece, displaying the tender chicken and vegetables.
5 from 3 ratings

Baked Chicken with Leeks and Potatoes

Karen Tedesco
Boneless chicken thighs bake over a pile of sliced leeks and yellow potatoes in this simple, satisfying casserole-style dinner. As the chicken cooks with Dijon mustard, thyme and white wine, the chicken-fatty juices create a flavorful sauce that cooks the vegetables underneath to perfect fork-tenderness.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients
 

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons dry white wine
  • 2 teaspoons Dijon mustard
  • ¼-½ teaspoon crushed red pepper or cayenne
  • Kosher salt
  • 6 boneless, skinless chicken thighs, about 1 ½ pounds
  • 2 large leeks, white and light green sections sliced into thin matchsticks (4 cups sliced)
  • ½ cup thinly sliced shallot
  • 8 ounces small yellow potatoes, cut into small ½-inch chunks
  • Freshly ground black pepper
  • ¼ cup chicken broth

Equipment

Instructions
 

  1. Set an oven rack to the center position. Preheat the oven to 425F.
  2. In a large bowl, whisk together 1 tablespoon extra virgin olive oil, 1 tablespoon fresh thyme leaves, 2 tablespoons dry white wine, 2 teaspoons Dijon mustard, ¼-½ teaspoon crushed red pepper or cayenne, and 1 teaspoon kosher salt. Add the chicken thighs and toss to coat in the mixture. Note: At this point, you can refrigerate the chicken up to 8 hours before baking.
  3. Drizzle the remaining 2 tablespoons of extra virgin olive oil over the bottom of a 9×13-inch baking dish. Add the sliced leeks, ½ cup thinly sliced shallot, and the potato chunks. Sprinkle with ½ teaspoon salt and ground black pepper and toss to coat with the oil and seasonings.
  4. Put the chicken thighs on top, nestling them into the vegetables. Pour ¼ cup chicken broth over the chicken. Bake 20 minutes. Turn the heat up to 450F and continue baking and additional 15 minutes, or until the potatoes are tender and the chicken is golden brown.

Notes

  • Leeks have layers that can be sandy or dirty. Be sure to give them an extra rinse after you’ve sliced them into thin pieces.

Nutrition per serving

Calories: 265kcal Carbohydrates: 15g Protein: 24g Fat: 12g Sodium: 168mg Fiber: 2g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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