Chicken Leek and Sweet Potato One Pot
Elevate your weeknight dinners with this cozy and satisfying Chicken Leek and Sweet Potato One Pot recipe! Featuring tender, bone-in chicken thighs seared to golden perfection and simmered with naturally sweet, velvety sweet potatoes, this dish is bursting with flavor. Aromatic leeks, garlic, and fresh thyme create a fragrant base, while a splash of lemon juice adds a refreshing brightness to the hearty broth. Ready in just an hour, this wholesome, one-pot meal minimizes cleanup while delivering maximum comfort. Perfect for family dinners or meal prep, this dish pairs beautifully with crusty bread or a fresh green salad. Discover a new favorite with this deliciously simple and nutritious chicken recipe!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large leeks, sliced (white and light green parts only)
- 4 cloves garlic cloves, minced
- 2 large sweet potatoes, peeled and cubed
- 2 cups chicken stock
- 4 sprigs thyme (fresh springs)
- 1 piece bay leaf
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper on both sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add the butter to the pot. Once melted, add the sliced leeks and cook for 4 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the cubed sweet potatoes to the pot and stir to combine with the leeks and garlic.
Pour in the chicken stock, then nestle the seared chicken thighs back into the pot. Add the thyme sprigs and bay leaf.
Bring the mixture to a gentle simmer, cover the pot with a lid, and cook for 30 minutes, or until the sweet potatoes are tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the lid and stir in the lemon juice. Adjust salt and pepper to taste.
Discard the thyme sprigs and bay leaf. Serve hot, optionally garnished with chopped parsley for a fresh pop of flavor.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
