Effortless One-Pan Roasted Chicken, Potatoes & Leeks with Creamy Garlic Dill Sauce: Your Ultimate Weeknight Dinner
Say goodbye to complicated weeknight meals and a sink full of dishes! This incredible one-pan roasted chicken, tender potatoes, and caramelized leeks, perfectly complemented by fresh arugula and a luscious creamy garlic dill sauce, is a complete and utterly delicious meal that simplifies dinner time without sacrificing flavor. It’s the kind of dish that looks impressive but is deceptively easy to prepare, making it a perfect candidate for busy evenings or a relaxed weekend dinner with minimal fuss.
Sheet pan dinners have truly revolutionized my approach to the age-old question, “What’s for dinner?” The beauty of cooking everything on a single pan is undeniable – it champions ease, convenience, and drastically reduces cleanup. This method allows flavors to meld beautifully as ingredients roast together, creating a depth that’s hard to achieve with multi-pot cooking.
While you might have encountered various one-pan chicken and potato recipes before, this particular rendition elevates the concept. It boasts an exceptional flavor profile, thanks to a thoughtful blend of earthy cumin, a hint of spicy sriracha, and the bright zest of fresh lemon. What truly sets this dish apart, however, is the addition of vibrant fresh arugula and a simple yet irresistible creamy yogurt-based sauce. These elements transform a straightforward roast into a well-rounded, balanced, and complete meal ready to impress at your dinner table.
Table of Contents
- What’s in this sheet pan dinner
- Variations and substitutions
- How to make this one-pan roasted chicken and potatoes
- More sheet pan meals
- Get this recipe
Essential Ingredients for this Delectable Sheet Pan Dinner
Crafting a truly memorable meal often comes down to selecting quality ingredients that work synergistically. Here’s a breakdown of what makes this sheet pan chicken and potato dish so special:
- Bone-in Chicken Thighs: For this recipe, bone-in, skin-on chicken thighs are my top recommendation. They are incredibly affordable, boast a superior depth of flavor, and are inherently more forgiving during roasting, meaning they’re less likely to dry out. The skin crisps up beautifully, adding a delightful texture contrast. However, if you prefer, boneless, skinless chicken thighs or even chicken breasts can be used; just be mindful that roasting times may need to be adjusted to prevent overcooking. Always aim for an internal temperature of 165°F (74°C) for chicken.
- Potatoes: Yellow or gold potatoes, such as Yukon Golds, are my preferred choice for this dish. Their creamy texture and naturally buttery flavor complement the chicken and leeks perfectly. When roasted, they develop a wonderfully crisp exterior while remaining fluffy on the inside. Alternatively, you can use russet potatoes (though I recommend peeling them for a smoother finish) or red potatoes, which hold their shape well and offer a slightly waxier texture. The key is to cut them into roughly 1-inch pieces to ensure even cooking alongside the chicken.
- Leeks: Often overlooked, leeks are an effortless way to elevate the flavor profile of almost any meal. Their mild, sweet onion-like taste caramelizes beautifully when roasted, adding a subtle complexity that rounds out the dish. They are readily available in most grocery stores and bring a touch of gourmet sophistication without any extra effort. Remember to clean them thoroughly, as dirt can often hide between their layers.
- Fresh Dill: This aromatic herb provides a significant punch of bright, fresh flavor that cuts through the richness of the chicken and potatoes. Its distinctive, slightly grassy, and subtly anise-like notes pair exceptionally well with the creamy garlic sauce and the peppery arugula. While dried dill can be used in a pinch, fresh dill is highly recommended for its vibrant aroma and superior taste in this recipe.
- Arugula: (Optional, but highly recommended!) Serving your perfectly roasted chicken, potatoes, and leeks with a generous bed of fresh arugula isn’t just a garnish; it transforms this dish into a more complete, well-balanced meal. The arugula’s characteristic peppery bite provides a fantastic counterpoint to the savory, roasted elements, adding freshness and a delightful textural contrast. It’s a simple addition that makes a big difference.
- Creamy Garlic Dill Sauce: (Optional, but highly recommended!) This simple-to-make sauce is the secret weapon that truly elevates this sheet pan dinner. Crafted from plain yogurt, minced garlic, lemon zest, lemon juice, and fresh dill, it offers a refreshing creaminess that marries beautifully with all the roasted components. It also doubles as a light and flavorful dressing for the fresh arugula, tying the entire meal together with a burst of bright, herbaceous goodness.
Customizing Your One-Pan Masterpiece: Variations and Substitutions
The beauty of sheet pan meals lies in their incredible adaptability, and this roasted chicken and potato recipe is no exception! While I adore this recipe exactly as written, it’s wonderfully flexible, allowing you to tailor it to your preferences, what you have on hand, or dietary needs. Don’t hesitate to make it your own!
For those seeking a simpler approach or if you’re short on time, you can certainly omit the fresh arugula and/or the creamy yogurt sauce. The roasted chicken, potatoes, and leeks alone are incredibly flavorful and satisfying. However, if you have a few extra minutes, these additions truly elevate the meal, adding freshness, texture, and a gourmet touch.
To boost your vegetable intake and add more vibrant colors to your plate, feel free to incorporate additional vegetables onto the sheet pan. Green beans, broccoli florets, asparagus spears, bell peppers (sliced), or even quartered Brussels sprouts would all roast beautifully alongside the leeks. Just be mindful of their cooking times; harder vegetables like carrots or sweet potatoes might need to go in with the chicken and potatoes from the start, while quicker-cooking options like asparagus should be added during the last 10-15 minutes of roasting to prevent them from becoming mushy. Experiment with your favorites to discover new flavor combinations!
If chicken thighs aren’t your preference, this recipe can be adapted for other proteins. Boneless, skinless chicken breasts can be used, though you’ll need to monitor them closely as they cook faster and can dry out more easily. For a different flavor profile, consider adding chicken sausage, sliced pork loin, or even a firm white fish like cod or halibut (though fish would require a significantly shorter roasting time and should be added much later). Vegetarian options could include hearty root vegetables, chickpeas, or cubes of firm tofu, adjusting seasoning and cooking times accordingly.
Feel free to play with the spices as well! Smoked paprika can add a beautiful color and a smoky depth, while a pinch of dried oregano, thyme, or rosemary could lend a more Mediterranean or herbaceous note. If you enjoy more heat, increase the sriracha or try a different hot sauce. For those who prefer less spice, simply reduce or omit the sriracha entirely. The lemon zest and cumin provide a wonderful foundation, but the possibilities for customization are endless.
Step-by-Step Guide: How to Make this One-Pan Roasted Chicken and Potatoes
Creating this flavorful and wholesome meal is incredibly straightforward. Follow these simple steps for a perfect one-pan dinner:
- Prepare and Season Chicken and Potatoes: Begin by preheating your oven to a robust 425°F (220°C) and lightly greasing a large sheet pan with non-stick cooking spray or a drizzle of olive oil. In a spacious bowl, whisk together 3 tablespoons of olive oil, the sriracha (adjusting the amount to your desired level of heat), and ground cumin. Add the bone-in chicken thighs and the 1-inch chopped potatoes to this mixture. Toss everything thoroughly until the chicken and potatoes are evenly coated with the flavorful seasoning. This spice blend provides an excellent earthy, savory flavor with just a hint of warmth. Spread the seasoned chicken and potatoes in a single layer on the prepared sheet pan, ensuring they have enough space to roast evenly and crisp up, rather than steam. Season generously with salt and freshly ground black pepper.
- Initial Roast for Chicken and Potatoes: Place the sheet pan into your preheated oven and roast for an initial 15 minutes. During this time, the chicken will begin to cook through, and the potatoes will start to soften and develop a beautiful light golden-brown color around the edges. This initial roasting period ensures both ingredients get a head start before the more delicate leeks are added.
- Prepare the Leeks: While the chicken and potatoes are roasting, it’s time to get your leeks ready. Leeks are notorious for trapping dirt and grit between their layers, so thorough cleaning is essential. First, trim off the dark green tops and the very end of the root. Slice the white and light green parts of the leeks into ½-inch rounds. Then, rinse them thoroughly under cold running water, separating the rings to remove any hidden dirt. A salad spinner is excellent for this, as it helps dry them efficiently. In a separate bowl, drizzle the cleaned leeks with the remaining 1 tablespoon of olive oil, add half of the fresh lemon zest, and season with a pinch of salt and pepper. Toss to combine.
- Add Leeks to the Sheet Pan: After the initial 15 minutes of roasting, carefully remove the sheet pan from the oven. Give the potatoes a gentle stir to ensure even cooking and browning. Now, scatter the seasoned leeks evenly over the chicken and potatoes on the sheet pan, making sure all ingredients are spread out to allow for proper roasting and caramelization. Return the pan to the oven.
- Whip Up the Creamy Yogurt Sauce: As the chicken, potatoes, and leeks continue their final roasting, quickly prepare the delicious creamy garlic dill sauce. In a small bowl, combine the plain yogurt, finely minced garlic clove, the remaining fresh lemon zest, 1 tablespoon of fresh lemon juice, and half of the fresh chopped dill. Stir well to combine all the ingredients until smooth and creamy. Season the sauce lightly with salt to taste. This sauce is a game-changer, adding a bright, zesty, and herbaceous counterpoint to the roasted elements.
- Final Roast and Check for Doneness: Continue roasting the sheet pan for an additional 25-35 minutes. The exact time will depend on the size of your chicken thighs and potatoes. To ensure the chicken is safely cooked, use an instant-read meat thermometer inserted into the thickest part of a chicken thigh (avoiding the bone). It should register 160°F (71°C) when removed from the oven; the temperature will continue to rise to the recommended 165°F (74°C) as it rests. The potatoes should be fork-tender and beautifully caramelized, and the leeks soft and slightly browned, with sweet, savory notes.
- Serve with Arugula and Sauce: Once perfectly roasted, transfer the chicken, potatoes, and leeks to individual plates or a large serving platter. Alongside each portion, arrange a handful of fresh arugula. Drizzle generously with the creamy garlic dill sauce you prepared, and garnish with the remaining fresh chopped dill for an extra burst of flavor and visual appeal.
- Enjoy and Store Leftovers: Savor this incredible, balanced meal! Any leftovers should be stored promptly in an airtight container in the refrigerator. They will keep well for several days and can be easily reheated in the microwave for a quick and satisfying lunch or dinner.
Discover More Convenient Sheet Pan Meals
If you’ve fallen in love with the simplicity and incredible flavor of this one-pan chicken and potato dinner, you’ll be thrilled to explore the vast world of other sheet pan meals. They are the ultimate solution for quick, healthy, and delicious dinners with minimal cleanup. From vibrant vegetables paired with savory sausages to succulent salmon and hearty meatloaf, there’s a sheet pan recipe for every craving and occasion. Here are a few more favorites to inspire your next effortless meal:
- Sheet Pan Sausage and Potatoes
- Asian-Glazed Sheet-Pan Salmon and Broccoli
- Meatloaf and Potatoes Sheet Pan Dinner
Get the Full Recipe Details
Ready to make this delightful dish? Below you’ll find the complete recipe, including precise measurements and step-by-step instructions for whipping up this one-pan roasted chicken, potatoes, and leeks with creamy garlic dill sauce. This recipe was originally published in May 2015, a testament to its enduring appeal and timeless deliciousness.
One-Pan Roasted Chicken and Potatoes with Leeks and Arugula
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Ingredients
- 1 ½ lbs bone-in chicken thighs (680 grams, about 5 pieces)
- 1 ¼ lb Yukon gold potatoes , chopped into 1-inch pieces (635 grams)
- 4 tablespoons olive oil , divided
- 1-2 tablespoons sriracha (or your favorite hot sauce), adjust to desired heat level
- ½ teaspoon ground cumin
- Salt and pepper , to taste
- 2 leeks , chopped (white and light green parts only), thoroughly cleaned
- Zest of 1 lemon , divided for chicken/potatoes and sauce
- ⅓ cup plain yogurt (75 grams), full-fat or Greek yogurt recommended for creaminess
- 1 clove garlic , minced
- 1 tablespoon fresh lemon juice
- 2 cups arugula (60 grams), for serving
- 1 tablespoon fresh chopped dill , divided for sauce and garnish
Instructions
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Preheat Oven & Prepare Pan: Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet by greasing it generously with non-stick cooking spray or a light coating of olive oil. A larger pan is ideal to prevent overcrowding and ensure everything roasts rather than steams.
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Season & Roast Chicken and Potatoes: In a large mixing bowl, whisk together 3 tablespoons of the olive oil, the sriracha (start with 1 tablespoon and add more if you prefer extra heat), and the ground cumin. Add the bone-in chicken thighs and the 1-inch chopped Yukon gold potatoes to the bowl. Toss vigorously to ensure the chicken and potatoes are thoroughly coated in the flavorful spice mixture. Spread them out in a single, even layer on your prepared sheet pan. Season generously with salt and freshly ground black pepper. Roast in the preheated oven for 15 minutes.
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Prepare Leeks: While the chicken and potatoes are roasting, clean and prepare the leeks. Trim off the dark green tops and the root ends, then slice the white and light green parts into ½-inch rounds. Rinse them very well under cold water, separating the layers to remove any trapped dirt or grit. You can use a salad spinner to dry them thoroughly. In a separate bowl, toss the cleaned leeks with the remaining 1 tablespoon of olive oil, half of the lemon zest, and a pinch of salt and pepper.
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Add Leeks & Continue Roasting: After 15 minutes, remove the chicken and potatoes from the oven. Gently toss the potatoes to encourage even browning. Distribute the seasoned leeks evenly over the chicken and potatoes on the sheet pan, ensuring everything has space to cook properly. Return the sheet pan to the oven and continue to roast for an additional 25-35 minutes, or until the chicken is cooked through and the potatoes and leeks are tender and caramelized.
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Make the Creamy Yogurt Sauce: While the main dish finishes roasting, prepare your irresistible yogurt sauce. In a small bowl, combine the plain yogurt, minced garlic clove, the remaining lemon zest, fresh lemon juice, and half of the fresh chopped dill. Stir until all ingredients are well incorporated and the sauce is smooth. Season lightly with salt to enhance the flavors.
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Serve & Garnish: Once the chicken reaches an internal temperature of 160°F (71°C) (it will carry over to 165°F / 74°C upon resting), and the potatoes and leeks are perfectly tender and golden, remove the sheet pan from the oven. Serve the warm roasted chicken, potatoes, and leeks immediately. Arrange a handful of fresh arugula alongside each serving, then generously spoon the creamy garlic dill sauce over the roasted components and arugula. Garnish with the remaining fresh dill for a beautiful finish and an extra pop of flavor. Enjoy your effortlessly elegant meal!
Notes
Helpful Tips & Notes for Success:
- Chicken Choice Matters: Bone-in, skin-on chicken thighs are truly preferred for this recipe. The bone helps to conduct heat slowly, keeping the meat moist, while the skin crisps up beautifully, adding texture and flavor. If you opt for boneless, skinless chicken thighs, they will cook faster, so start checking their temperature around the 20-minute mark. Chicken breasts can also be used, but be aware they are leaner and can dry out more easily; cut them into similar-sized pieces to the potatoes or consider brining them first, and definitely use a meat thermometer.
- Leek Cleaning Protocol: Leeks are wonderful but can hide a surprising amount of dirt! After chopping, separate the rings and rinse them thoroughly in a bowl of cold water, or use a salad spinner to wash and dry them. This step is crucial for a grit-free eating experience.
- Don’t Skip the Additions: While the roasted chicken, potatoes, and leeks are delicious on their own, the fresh arugula and creamy yogurt sauce are highly recommended. The arugula adds a peppery freshness and vibrant green color, while the sauce ties all the flavors together with its bright, tangy, and herbaceous notes, transforming a simple roast into a complete, balanced, and exciting meal.
- Even Cooking: For perfectly cooked potatoes and chicken, ensure they are spread in a single layer on the sheet pan. Overcrowding can lead to steaming instead of roasting, resulting in less crispy results. If necessary, use two sheet pans.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
This delightful recipe was inspired by Melissa Clark of The New York Times.