Baked Chicken Thighs with Leeks and Potatoes
Serves 6
15 mins prep
35 mins cook
50 mins total
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.
Set an oven rack to the center position. Preheat the oven to 425F.
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.
Drizzle the remaining 2 tablespoons of extra virgin olive oil over the bottom of a 9x13-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.
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.
