Roasted Chicken Breasts With Potatoes and Leeks

Roasted Chicken Breasts With Leeks and Potatoes on a plate

Diana Rattray

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
771 Calories
29g Fat
61g Carbs
66g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 771
% Daily Value*
Total Fat 29g 38%
Saturated Fat 6g 31%
Cholesterol 165mg 55%
Sodium 257mg 11%
Total Carbohydrate 61g 22%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 66g
Vitamin C 29mg 147%
Calcium 118mg 9%
Iron 6mg 36%
Potassium 1852mg 39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These bone-in chicken breasts are roasted to perfection with fresh chopped garlic and basil as well as potatoes and leeks. Feel free to omit the leeks or replace them with small peeled cippolini onions or sliced sweet or yellow onions.

This is a tasty chicken dish to make for any family meal or Sunday dinner, and it's special enough for guests. Add carrots or golden beets along with the potatoes for extra color and flavor.


  • Cooking spray

  • 4 bone-in, skin-on chicken breasts, split

  • 4 tablespoons extra-virgin olive oil

  • 4 garlic cloves, chopped

  • 2 tablespoons chopped fresh basil

  • 3 to 4 leeks

  • 2 pounds potatoes, cut into 1 1/2- to 2-inch chunks

  • 1 sprinkle kosher salt

  • 1 sprinkle freshly ground black pepper

Steps to Make It

  1. Heat oven to 400 F/200 C/Gas 6.

  2. Line a large baking pan or roasting pan with foil, if desired. Spray foil or pan lightly with nonstick cooking spray.

  3. Arrange the split chicken breasts in the prepared baking pan. Combine the oil, garlic, and basil. Brush a little of the oil mixture over the chicken breasts.

  4. Trim the leeks. Cut off and discard the dark green part and root end, leaving only the white and pale green section. Wash the leeks thoroughly and then cut them into 1/2-inch thick slices.

  5. Peel the potatoes and cut them into 1 1/2-inch chunks.

  6. Combine the remaining oil and garlic mixture with the leeks and potatoes in a food storage bag or bowl and toss to coat the vegetables thoroughly.

  7. Arrange the vegetables on and around the chicken and then sprinkle with kosher salt and pepper.

  8. Roast the chicken breasts, leeks, and potatoes in the preheated oven for 30 to 45 minutes, or until chicken is cooked and potatoes are tender.

  9. When chicken is cooked, juices will run clear when pricked with a fork. The minimum safe temperature for chicken is 165 F. To ensure the chicken is thoroughly cooked, use an instant-read food thermometer. Insert the thermometer into the thickest chicken breast (not touching bone).

Recipe Variation

  • Quick and Easy Chicken Gravy: In a small saucepan over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour and cook, stirring constantly, for 2 minutes. Add 1 cup of chicken stock and cook, stirring, until the gravy has thickened. Add 2 tablespoons of heavy cream. Taste and add salt and freshly ground black pepper, as needed.


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