Healthy Chicken Leek and Potato Bake
A simple roasted chicken dish is this one, which uses potatoes and leeks for health! This dish, which is loaded with potatoes and leeks, is gluten-free, tasty, and easy to prepare ahead of time and then bake in the oven.
Yield: 4
Materials
- 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
- Set oven temperature to 375 degrees.
- Take the leeks' root off. Cut into thin rounds until the leek's dark green portion is almost reached. Place the rounds in a big dish, making sure to press them apart as you do so. Pour cold water into the basin and soak the leeks for ten minutes.
- In the meantime, cut the little potatoes into uniformly sized chunks or quarters, approximately 1 inch. Slice the onion and reserve.
- To prepare the vinaigrette, fill a small bowl with pyrek with a pour spout and add olive oil, lemon juice, 1 3/4 teaspoons kosher salt, 2 tablespoons thyme, and powdered mustard. Mix vigorously.
- One teaspoon kosher salt, one-fourth teaspoon black pepper, and one teaspoon thyme are used to season the chicken breasts on both sides. Transfer to a baking dish.
- Remove the leeks. Put the potatoes, onions, and peeled garlic cloves back into the bowl. Blend.
- After giving the vinaigrette one more whisk, pour it into the bowl, then thoroughly mix to coat the potatoes and leeks. In case the salt has sank to the bottom of the plate, make sure you pour it all over. Add to the dish around the chicken.
- Bake the chicken for 45 minutes to 1 hour, or until the internal temperature reaches 165 degrees.
- Have fun!
Notes
Bake Time
- It will depend on how big your chicken breasts are. Cut in half if the breasts are particularly large—nearly a pound apiece. Cooking time will probably be closer to 45 minutes if utilizing half breasts.
- Chicken: Bone-in chicken thighs can also be used; they will need to cook for 60 to 75 minutes to be done. Make sure your chicken is always at least 165 degrees inside by checking the temperature at the thickest area.
- Pick your favorite potato! Just make sure you chop them into uniformly little pieces, around 1 inch.
- Pick your favorite onion!
- Dice or chop the garlic if you'd like.
- For every teaspoon of dried thyme, use one tablespoon of fresh thyme.
- Salt: Replace 1 1/2 teaspoons of kosher salt with 1 1/4 teaspoons of normal table salt. Alternately, use 3/4 teaspoon table salt for every 1 teaspoon kosher salt.