Instructions
Step 1: Preheat oven to 400°F (200°C).
Step 2: In a large oven-safe skillet, toss the halved potatoes and sliced leeks with olive oil, garlic powder, thyme, salt, and pepper.
Step 3: Pat chicken breasts dry and season generously with salt and pepper. Place them skin-side up on top of the potatoes and leeks.
Step 4: Transfer the skillet to the preheated oven and roast for 40–45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the skin is golden and crisp.
Step 5: Remove from oven and let rest for a few minutes. Garnish with chopped parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat the chicken uncovered in the oven to re-crisp the skin.
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