1-Pot Chicken, Leek & Potato Bake – Pure Comfort in Every Bite

You know those nights when you want something hearty, comforting, and, let’s be honest, easy to clean up? That’s where my One-Pot Chicken, Leek & Potato Bake swoops in like a weeknight hero. I stumbled onto this recipe years ago when I was desperate for a no-fuss dinner that still felt like a hug in a dish. The magic? Everything cooks together in one pot: juicy chicken thighs, sweet leeks, and tender potatoes, all soaking up those rich, savory flavors. No fancy techniques, no mountain of dishes. Just pure, simple comfort that’ll have everyone asking for seconds.

Why You’ll Love This One-Pot Chicken, Leek & Potato Bake

Trust me, this dish is going to become your new go-to for so many reasons. Here’s why:

• One-pot wonder: Minimal cleanup is my love language. Everything cooks together, no juggling multiple pans or scraping stuck-on food later.
• Comfort in every bite: Juicy chicken, buttery leeks, and tender potatoes melt together with garlic and thyme. It’s like a cozy blanket for your taste buds.
• Weeknight easy: Brown, layer, bake, done. Even on my most chaotic evenings, this comes together with barely any effort.
• Leftover magic: The flavors deepen overnight, making lunch the next day even better (if it lasts that long).

Seriously, what’s not to love?

Ingredients for One-Pot Chicken, Leek & Potato Bake

Here’s everything you’ll need to make this cozy dish sing. Trust me, each ingredient plays a special role. I’ve learned through trial and error (and a few too-dry chicken thighs) that quality matters here:

• 4 chicken thighs – bone-in, skin-on (that crispy skin is non-negotiable for flavor!)
• 2 leeks – sliced (white and light green parts only, give them a good rinse to remove any grit)
• 500g potatoes – peeled and chopped into 2-inch chunks (I like Maris Pipers for their creamy texture)
• 2 cloves garlic – minced (or crushed if you’re feeling lazy, I won’t judge)
• 1 tbsp olive oil – for that perfect golden sear
• 1 tsp dried thyme – or fresh if you’ve got it (rub it between your fingers to wake up the aroma)
• 1 tsp salt – plus extra for seasoning
• ½ tsp black pepper – freshly cracked is best
• 200ml chicken stock – homemade if you’re fancy, but store-bought works just fine

Pro tip: Measure everything before you start, it makes the cooking process feel like a breezy dance rather than a frantic scavenger hunt!

Equipment You’ll Need

Here’s the short and sweet list of what you’ll need, nothing fancy, just the basics that make this recipe a breeze:

• Large ovenproof pot or Dutch oven – my trusty cast-iron one is perfect for browning and baking in one go
• Sharp knife – for tackling those leeks and potatoes (safety first, keep those fingers tucked!)
• Cutting board – preferably one that won’t slide around when you’re chopping

That’s it! No special gadgets required, just good old-fashioned tools that do the job right.

How to Make One-Pot Chicken, Leek & Potato Bake

Alright, let’s get cooking! This is where the magic happens, turning simple ingredients into something truly special. Follow these steps, and I promise you’ll have a dish that smells (and tastes!) like you spent hours in the kitchen.

Step 1: Prep and Brown the Chicken

First things first, get that oven preheating to 200°C (180°C fan). While it heats up, pat your chicken thighs dry with a paper towel. This little step is my secret for getting that perfect golden skin. Heat the olive oil in your Dutch oven over medium heat, then add the chicken, skin-side down. Don’t crowd them; give each thigh some breathing room. Let them sizzle away for about 5 minutes until the skin is crispy and golden. Flip them and give the other side just 3 minutes; we’re not cooking them through yet, just building flavor. Set them aside on a plate (and resist nibbling, I know it’s tempting!).

Step 2: Sauté Leeks and Garlic

Now, into that same pot (with all those delicious chicken-y bits!) go your sliced leeks and minced garlic. The leeks will start to soften after about 3 minutes. You’ll know they’re ready when they smell sweet and look a bit translucent. Scrape up any browned bits from the chicken as you stir, that’s pure flavor gold right there!

Step 3: Layer Potatoes and Seasonings

Time to add your potato chunks right on top of the leeks, followed by the thyme, salt, and pepper. Toss everything gently; you want those potatoes to get cozy with the seasonings. Pour in the chicken stock; it should just about cover the potatoes. Now return the chicken to the pot, skin-side up, nestling them into the potatoes like they’re tucking into bed. The crispy skin will stay crisp, promise!

Step 4: Bake to Perfection

Pop the lid on your Dutch oven and slide it into the preheated oven. Let it bake for 35-40 minutes. You’ll know it’s done when the chicken juices run clear (no pink!) and the potatoes are tender when pierced with a fork. If you want extra crispy skin, remove the lid for the last 5 minutes. The smell? Absolutely heavenly. The taste? Even better. For more inspiration on hearty meals, check out recipesloop.

Tips for the Best One-Pot Chicken, Leek & Potato Bake

Want to take this dish from good to “can I have the recipe?” great? Here are my hard-earned kitchen secrets:

• Dry chicken = crispy skin: Always pat thighs dry before browning; water is the enemy of that golden crust we all crave.
• Potato uniformity matters: Cut spuds into even chunks so they cook at the same rate (nobody wants half-mushy, half-crunchy potatoes!).
• Deglaze like a pro: When adding leeks, scrape up all those browned bits from the chicken; that’s where the deep flavor lives!
• Fresh thyme upgrade: If you’ve got it, use 3x the amount, strip the leaves right into the pot for brighter flavor.

Little touches make all the difference. Your future self (and hungry family) will thank you!

Serving Suggestions for One-Pot Chicken, Leek & Potato Bake

Oh, the joy of plating up this beauty! I love serving my chicken bake straight from the pot; it’s rustic and inviting. A simple side of steamed greens (tossed with lemon) cuts through the richness perfectly. Or go full comfort mode with crusty bread to mop up every last drop of those savory juices. Either way, get ready for happy sighs around the table.

Storing and Reheating

Leftovers? Lucky you! This bake keeps beautifully in the fridge for up to 3 days, just pop it in an airtight container. When reheating, I always use the oven (180°C for about 15 minutes) to keep that chicken skin crisp. Microwaving works in a pinch, but expect softer skin. Fair warning, it rarely lasts past day two in my house!

Nutritional Information

Here’s the scoop on what’s in each hearty serving of this bake, but remember, these numbers are estimates (your chicken thighs might be bigger, your potatoes smaller, you know how it goes!). Per serving, you’re looking at roughly:

• Calories: 420
• Protein: 28g (hello, muscle fuel!)
• Carbs: 30g (mostly from those glorious potatoes)
• Fiber: 4g (thanks, leeks and spuds)

Exact values depend on your ingredients, but one thing’s certain: it’s wholesome, satisfying comfort food at its finest.

Common Questions About One-Pot Chicken, Leek & Potato Bake

I’ve gotten so many great questions about this recipe over the years. Here are the ones that pop up most often (and my tried-and-true answers!):

Still got questions? Drop them in the comments, I love helping troubleshoot kitchen adventures!

Final Thoughts

There you have it, my foolproof, one-pot wonder that never fails to impress. Whether it’s a hectic Tuesday or a lazy Sunday, this bake is my kitchen MVP. Give it a whirl and let me know how it turns out! Nothing makes me happier than hearing your success stories (or even your hilarious kitchen mishaps). Now go forth and bake with confidence! If you are looking for more one-pot chicken recipes, check out my other favorites.

For more delicious recipes and cooking inspiration, check out Recipesloop.

One-Pot Chicken, Leek & Potato Bake

A simple and hearty dish with chicken, leeks, and potatoes baked together in one pot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Dinner

Cuisine: British

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Bake

• 4 chicken thighs bone-in, skin-on
• 2 leeks sliced
• 500 g potatoes peeled and chopped into chunks
• 2 cloves garlic minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 200 ml chicken stock

Equipment

• Large ovenproof pot or Dutch oven
• knife
• Cutting board

Method

 

1. Preheat the oven to 200°C (180°C fan).
2. Heat olive oil in a large ovenproof pot over medium heat.
3. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
4. Add the leeks and garlic to the pot. Cook for 3 minutes until softened.
5. Add the potatoes, thyme, salt, and pepper. Stir to combine.
6. Pour in the chicken stock and bring to a simmer.
7. Return the chicken to the pot, skin-side up. Cover and transfer to the oven.
8. Bake for 35-40 minutes until the chicken is cooked through and the potatoes are tender.

Notes

Serve hot with a side of steamed greens or a fresh salad.