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5 from 3 votes

Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Servings: 8 to 10
Author: Alex Snodgrass

Ingredients

For the Roasted Chicken and Leeks:

  • 6 leeks, sliced into 1/2-inch rounds, white and light green parts only
  • 4 bone-in, skin-on chicken breasts
  • 4 bone-in, skin-on chicken legs
  • 1 lemon, sliced into 1/4-inch rounds
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika

For the Tarragon Chimichurri:

  • 1/2 cup finely chopped fresh tarragon
  • 1/2 cup finely chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 teaspoon crushed red pepper flakes

Instructions

For the Sheet Pan Roasted Chicken and Leeks:

  • Preheat the oven to 325℉ and line a large baking sheet with parchment paper. 
  • Place the sliced leeks in a bowl with cool water for 5 minutes. Leeks hold a lot of dirt in between the layers and this helps to get it out. Rinse well.
  • Use a paper towel to pat the chicken breasts and legs dry. 
  • Arrange the leeks and lemons in a single layer on the prepared baking sheet. 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. 
  • Bake for 75 to 90 minutes or until the chicken is cooked through and the internal temperature reaches 165℉. When the cook time is done, turn the oven to broil and cook until the skin crisps, 2 to 3 minutes, watching carefully and being careful not to burn. 

For the Tarragon Chimichurri:

  • In a small bowl, combine the tarragon, parsley, garlic, olive oil, red wine vinegar, salt, pepper, and red pepper flakes. Stir to combine and set aside.
  • Arrange the chicken, leeks, and lemons on a large platter. Serve the chimichurri in a small serving bowl on the side.

Nutrition

Calories: 479kcal | Carbohydrates: 13g | Protein: 32g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 785mg | Potassium: 603mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1843IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 4mg