Pan-Roasted Chicken with Caramelized Leeks & Spicy Calabrian Roast Potatoes
Pan-Roasted Chicken with Caramelized Leeks & Spicy Calabrian Roast Potatoes
Ingredients
For the Spicy Calabrian Roast Potatoes
- 2 pounds potatoes
- 1/4 cup olive oil
- 1 tablespoon Calabrian chili paste
- 4 garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Caramelized Leeks
- 2 leeks
- 2 tablespoons butter
- as needed salt
- as needed pepper
- 2 sprigs thyme
For the Pan-Roasted Chicken
- 4 chicken thighs, bone-in, skin-on
- as needed salt
- as needed pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 sprigs thyme
- 2 garlic, smashed
For the Pan Sauce
- 1/2 cup white wine
- 1 cup chicken stock
- 1/2 lemon, juiced
- 1 tablespoon parsley, chopped
Instructions
- 1
Preheat your oven to 425°F. Cut the potatoes into 1-inch pieces. In a large bowl, combine the cut potatoes, 1/4 cup olive oil, 1 tablespoon Calabrian chili paste, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix thoroughly until the potatoes are evenly coated. Spread the seasoned potatoes in a single layer on a sheet pan.
⏱️ 10 min•🌡️ 425
- 2
Place the sheet pan with the potatoes in the preheated oven and roast for 25 minutes.
⏱️ 25 min•🌡️ 425
- 3
While the potatoes are roasting, prepare the leeks. Cut the leeks into 1-inch pieces. Melt 2 tablespoons of butter in a pan over medium heat. Add the leeks to the pan, season with salt and pepper to taste, and add 2 sprigs of fresh thyme. Cook the leeks for 10-15 minutes, stirring occasionally, until they are tender and caramelized. Set aside.
⏱️ 15 min
- 4
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on all sides. Heat 1 tablespoon of olive oil in a hot oven-safe pan over medium-high heat. Place the chicken thighs skin-side down in the hot pan and cook for 8-10 minutes, undisturbed, until the skin is golden brown and crispy.
⏱️ 10 min
- 5
Flip the chicken thighs. Add 2 tablespoons of butter, 2 sprigs of thyme, and 2 smashed garlic cloves to the pan. Baste the chicken with the melted butter mixture from the pan. Transfer the pan with the chicken to the oven, alongside the roasting potatoes.
⏱️ 5 min•🌡️ 425
- 6
Roast the chicken and potatoes for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165°F and the potatoes are tender and browned. Remove the chicken from the oven and transfer to a cutting board to rest for 5 minutes. Keep the potatoes in the oven if they need more time to crisp up.
⏱️ 25 min•🌡️ 425
- 7
While the chicken rests, prepare the pan sauce. Place the same oven-safe pan (with the fond/drippings) on the stovetop over medium heat. Deglaze the pan with 1/2 cup of white wine, scraping up any browned bits from the bottom. Add 1 cup of chicken stock and reduce the sauce, simmering until it has slightly thickened. Squeeze in the juice from 1/2 a lemon and stir in 1 tablespoon of chopped parsley.
⏱️ 5 min
- 8
Serve the pan-roasted chicken alongside the caramelized leeks and spicy Calabrian roast potatoes, drizzled generously with the prepared pan sauce.
Kitchen Tools
Nutrition Facts (per serving)
Pan-Roasted Chicken with Caramelized Leeks & Spicy Calabrian Roast Potatoes
For the Spicy Calabrian Roast Potatoes
- 2 pounds potatoes
- 1/4 cup olive oil
- 1 tablespoon Calabrian chili paste
- 4 garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Caramelized Leeks
- 2 leeks
- 2 tablespoons butter
- as needed salt
- as needed pepper
- 2 sprigs thyme
For the Pan-Roasted Chicken
- 4 chicken thighs, bone-in, skin-on
- as needed salt
- as needed pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 sprigs thyme
- 2 garlic, smashed
For the Pan Sauce
- 1/2 cup white wine
- 1 cup chicken stock
- 1/2 lemon, juiced
- 1 tablespoon parsley, chopped
Instructions
- 1
Preheat your oven to 425°F. Cut the potatoes into 1-inch pieces. In a large bowl, combine the cut potatoes, 1/4 cup olive oil, 1 tablespoon Calabrian chili paste, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix thoroughly until the potatoes are evenly coated. Spread the seasoned potatoes in a single layer on a sheet pan.
⏱️ 10 min•🌡️ 425 - 2
Place the sheet pan with the potatoes in the preheated oven and roast for 25 minutes.
⏱️ 25 min•🌡️ 425 - 3
While the potatoes are roasting, prepare the leeks. Cut the leeks into 1-inch pieces. Melt 2 tablespoons of butter in a pan over medium heat. Add the leeks to the pan, season with salt and pepper to taste, and add 2 sprigs of fresh thyme. Cook the leeks for 10-15 minutes, stirring occasionally, until they are tender and caramelized. Set aside.
⏱️ 15 min - 4
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on all sides. Heat 1 tablespoon of olive oil in a hot oven-safe pan over medium-high heat. Place the chicken thighs skin-side down in the hot pan and cook for 8-10 minutes, undisturbed, until the skin is golden brown and crispy.
⏱️ 10 min - 5
Flip the chicken thighs. Add 2 tablespoons of butter, 2 sprigs of thyme, and 2 smashed garlic cloves to the pan. Baste the chicken with the melted butter mixture from the pan. Transfer the pan with the chicken to the oven, alongside the roasting potatoes.
⏱️ 5 min•🌡️ 425 - 6
Roast the chicken and potatoes for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165°F and the potatoes are tender and browned. Remove the chicken from the oven and transfer to a cutting board to rest for 5 minutes. Keep the potatoes in the oven if they need more time to crisp up.
⏱️ 25 min•🌡️ 425 - 7
While the chicken rests, prepare the pan sauce. Place the same oven-safe pan (with the fond/drippings) on the stovetop over medium heat. Deglaze the pan with 1/2 cup of white wine, scraping up any browned bits from the bottom. Add 1 cup of chicken stock and reduce the sauce, simmering until it has slightly thickened. Squeeze in the juice from 1/2 a lemon and stir in 1 tablespoon of chopped parsley.
⏱️ 5 min - 8
Serve the pan-roasted chicken alongside the caramelized leeks and spicy Calabrian roast potatoes, drizzled generously with the prepared pan sauce.