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+ servings
a pan of baked chicken with potatoes, leeks.
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5 from 8 votes

Healthy Chicken Leek and Potato Bake

A healthy baked chicken full of spring flavors!
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 14 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 631kcal
Author Tracy

Equipment

  • 9X13 baking dish or larger

Ingredients

  • 2 lbs chicken breasts
  • 3 leeks approximately 4 cups when sliced
  • 1 lb small red potatoes
  • 1 lg onion
  • 4 garlic cloves peeled
  • 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 teaspoon ground mustard
  • 1/4 teaspoon ground black pepper

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
This will be dependent upon the size of your chicken breasts.  For very large breasts (that are close to a pound each) slice in half.  If using halved breasts, cooking time will likely be closer to only 45 minutes.  
Substitutions
Chicken - You can also use bone-in chicken thighs which will take 60-75 minutes to cook through fully. Always be sure to check the internal temperature of your chicken at the thickest part and that it has reached at least 165 degrees.  
Potatoes - Use your favorite!  Just be sure to cut them into small (about 1 inch) even pieces.
Onion - Use your favorite!
Garlic - Chop or dice if preferred.  
Thyme - Use 1 tablespoon of fresh for every 1 teaspoon of dried. 
Salt - Substitute 1 1/4 of regular table salt for 1 1/2 teaspoons of kosher salt.  Or 3/4 teaspoon of table salt for 1 teaspoon of kosher salt. 

Nutrition

Calories: 631kcal | Carbohydrates: 30g | Protein: 52g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1897mg | Potassium: 1516mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1219IU | Vitamin C: 28mg | Calcium: 86mg | Iron: 4mg