One-Pan Roasted Chicken, Potatoes and Leeks
This one-pan roasted chicken, potatoes and leeks served with fresh arugula and a creamy garlic dill sauce is a complete and delicious meal.
Sheet pan dinners are one of my favorite ways to answer the question “what’s for dinner?” Everything cooks all on one pan for ease, convenience and fewer dishes!
This one-pan roasted chicken, potatoes and leeks is a step up from similar meals you’ve likely seen and tried yourself. It has amazing flavor from cumin, a little sriracha, and lemon, and serving it with fresh arugula and a simple yogurt sauce means you’ve got a complete well-rounded meal to put on the table!
What’s in this sheet pan dinner
- Bone-in chicken thighs— bone-in, skin-on chicken thighs are very affordable, have superior flavor, and won’t dry out as easily, but you can use boneless chicken thighs, or even chicken breasts if you prefer (roasting time may need to be adjusted).
- Potatoes— yellow or gold potatoes are my preferred choice for their creamy texture and buttery flavor, but russets (peeled) or red potatoes can be used.
- Leeks— they’re an easy way to elevate any meal and can be found in practically any grocery store.
- Fresh dill— it adds a big punch of flavor and freshness, but dried dill can be used if you can’t find fresh.
- Arugula— (optional, but recommended!) serving the roasted chicken, potatoes and leeks with arugula helps it feel like even more of a complete meal.
- Creamy garlic dill sauce— (optional, but recommended!) it’s simple to make, pairs really well with everything, and acts as sort of a dressing for the arugula. It also helps elevate this meal to another level.
Variations and substitutions
Sheet pan meals are always adaptable, and this recipe is no exception! I love this recipe as it is written, but if you’re looking for something simpler you can omit the arugula and/or yogurt sauce. You can also add a vegetable like green beans, broccoli or asparagus to the sheet pan to roast along with the leeks.
How to make this one-pan roasted chicken and potatoes
1. Roast chicken and potatoes. First, toss the chicken thighs and potatoes with olive oil, cumin, salt and pepper, and a little sriracha (or your favorite hot sauce). This combo provides excellent flavor and seasoning, with just the teeniest bit of heat.
Then, spread them out on a greased baking sheet pan and bake at 425°F for 15 minutes. They’ll be lightly golden brown at this point.
2. Add leeks. Leeks are very dirty vegetables, so make sure you wash them well (I like to slice them up, then rinse and dry with a salad spinner). Drizzle more olive oil over the leeks and combine with salt and pepper and lemon zest.
Remove the chicken and potatoes from the oven and give the potatoes a stir. Add the leeks and make sure everything is spaced evenly.
3. Make yogurt sauce. While the chicken, potatoes and leeks finish roasting, prepare the simple sauce. Combine yogurt, minced garlic, lemon zest and juice, fresh dill and salt and pepper.
4. Serve, with arugula. Check the chicken for doneness (an instant-read or meat thermometer is the easiest way to check. It should read 160°F, as temperature will rise to 165°F after sitting a few minutes). Potatoes and leeks should be tender and caramelized.
Serve the roasted chicken, potatoes and leeks alongside a handful of fresh arugula, and top with the yogurt sauce and more fresh dill. Any leftovers should be stored in the refrigerator, and will keep for several days (reheat in the microwave).
More sheet pan meals
- Sheet Pan Sausage and Potatoes
- Asian-Glazed Sheet-Pan Salmon and Broccoli
- Meatloaf and Potatoes Sheet Pan Dinner
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This recipe was originally published May 2015.
One-Pan Roasted Chicken and Potatoes with Leeks and Arugula
- 1 ½ lbs bone-in chicken thighs (680 grams, about 5)
- 1 ¼ lb yukon gold potatoes , chopped into 1-inch pieces (635 grams)
- 4 tablespoons olive oil , divided
- 1-2 tablespoons sriracha (or other hot sauce), depending on desired heat
- ½ teaspoon ground cumin
- Salt and pepper , to taste
- 2 leeks , chopped (white and light green parts only)
- Zest of 1 lemon , divided
- ⅓ cup plain yogurt (75 grams)
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 2 cups arugula (60 grams)
- 1 tablespoon fresh chopped dill , divided
- Preheat oven to 425°F. Grease a sheet pan with non-stick cooking spray.
- In a large bowl, whisk together 3 tablespoons of the olive oil, sriracha, and cumin. Add the chicken thighs and potatoes and toss to coat. Spread on the prepared sheet pan in a single layer. Season generously with salt and pepper. Roast 15 minutes.
- Meanwhile, toss the chopped leeks with half of the lemon zest and some salt and pepper. Remove the chicken and potatoes from the oven and toss the potatoes lightly. Top with the leeks and make sure everything is evenly spaced.
- Roast for an additional 25-35 minutes or until a thermometer inserted into the thickest part of a chicken thigh registers 160°F (temperature should rise to the recommended 165°F as it sits).
- While the chicken and potatoes are roasting, prepare the yogurt sauce. Combine the yogurt in a small bowl with the garlic, remaining lemon zest, lemon juice, and half of the fresh dill. Season lightly with salt.
- Serve the roasted chicken, potatoes, and leeks with the arugula, yogurt sauce and the rest of the fresh dill.
- Bone-in skin-on chicken thighs are preferred for this recipe (They’ll have the best flavor and won’t dry out). However, you can use boneless skinless chicken thighs or even chicken breasts if that’s your preference. Chicken breasts may need additional baking time, depending on size.
- Make sure leeks are well washed, as dirt likes to hide in the nooks and crannies.
- The arugula and yogurt sauce can be omitted, but they provide great flavor, freshness, and help make this a complete meal.