Baked Chicken with Leeks and Potatoes

0 Set an oven rack to the center position. Preheat the oven to 425F.
1 In a large bowl, whisk together 1 tablespoon extra virgin olive oil, [wprm-ingredient text="1 tablespoon fresh thyme leaves" uid="2"], [wprm-ingredient text="2 tablespoons dry white wine" uid="3"], [wprm-ingredient text="2 teaspoons Dijon mustard" uid="1"], [wprm-ingredient text="¼-½ teaspoon crushed red pepper or cayenne" uid="4"], 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.
2 Drizzle the remaining 2 tablespoons of extra virgin olive oil over the bottom of a 9x13-inch baking dish. Add the sliced leeks, [wprm-ingredient text="½ cup thinly sliced shallot" uid="7"], and the potato chunks. Sprinkle with ½ teaspoon salt and ground black pepper and toss to coat with the oil and seasonings. 
3 Put the chicken thighs on top, nestling them into the vegetables. Pour [wprm-ingredient text="¼ cup chicken broth" uid="10"] 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.