Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri

Sheet Pan Roasted Chicken with LeeksSpringtime is one of my favorite times of the year to invite friends and family over to entertain. The weather is so lovely and the giant Texas mosquitos haven’t yet come out to play. I love setting a big table outside and enjoying dinner, or brunch, al fresco! Enter my Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri. 

This is a great dish to make when entertaining! I like it because it leaves a big impact and is really rather simple to make. You can even prep ahead and go ahead and have the sheet pan ready to go in your fridge and make the tarragon chimichurri (I do like to leave this on the counter, though). Right before you are ready to pop the chicken in the oven, you can add the olive oil and seasonings. So easy! 

The tarragon chimichurri is such a unique and wonderful spin on chimichurri. I love its robust flavor that is just screaming spring! It certainly has a WOW factor to it! 

Sheet Pan Roasted Chicken with Leeks

If your family celebrates Easter and doesn’t like lamb or ham, this Sheet Pan Roasted Chicken with Leeks is a great crowd-pleaser to serve. But either way, this is a great way to gather your friends and family and enjoy a big feast together! 

Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri



Sheet Pan Roasted Chicken and Leeks:

  • 4 bone in, skin on chicken breasts
  • 4 bone in, skin on chicken legs
  • 6 leeks, sliced into 1/2 inch thick rounds white and light green parts only
  • 1 lemon, sliced 1/4 inch thick into rounds
  • 3 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1 tsp smoked paprika

Tarragon Chimichurri:

  • 1/2 cup tarragon, finely chopped
  • 1/2 cup parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/4 tsp kosher salt, or to taste
  • 1/4 tsp black pepper, or to taste


Sheet Pan Roasted Chicken and Leeks:

  • Preheat oven to 325 and line a large baking sheet with parchment paper. 
  • Place the sliced in a bowl with cool water to help clean for 5 minutes. (Leeks hold a lot of dirt in between the layers and this helps to get it out).  Rinse well.
  • Using a paper towel, pat the chicken dry. 
  • Add leeks and lemon to the sheet pan. Lay the chicken on top, skin side up. Drizzle the chicken with olive oil and rub until coated well. Sprinkle evenly with salt, pepper and smoked paprika. 
  • Roast for 75-90 minutes, until the chicken is cook through or internal temperature reaches 165 degrees Fahrenheit. This will depend on the size of your chicken breast. Mine took all of the 90 minutes. When the cook time is done, turn oven to broil and cook until the skin crisps up a bit, about 2-3 minutes, watching carefully and being careful not to burn. 

Tarragon Chimichurri:

  • In a small bowl, combine the tarragon, parsley, garlic, olive oil, red wine vinegar, salt and pepper. Stir to combine and set aside. Serve alongside chicken. 

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