Roasted Chicken Breasts With Potatoes and Leeks

Roasted Chicken Breasts With Potatoes and Leeks

In this easy recipe, chicken breasts are roasted to perfection with potatoes, along with leeks or onions, garlic, and basil.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat oven to 400 F/200 C/Gas 6.
  2. Step 2

    Line a large baking pan or roasting pan with foil, if desired. Spray foil or pan lightly with nonstick cooking spray .
  3. Step 3

    Arrange the split chicken breasts in the prepared baking pan. Combine the oil, garlic, and basil. Brush a little of the oil mixture over the chicken breasts.
  4. Step 4

    Trim the leeks. Cut off and discard the dark green part and root end, leaving only the white and pale green section. Wash the leeks thoroughly and then cut them into 1/2-inch thick slices.
  5. Step 5

    Peel the potatoes and cut them into 1 1/2-inch chunks.
  6. Step 6

    Combine the remaining oil and garlic mixture with the leeks and potatoes in a food storage bag or bowl and toss to coat the vegetables thoroughly.
  7. Step 7

    Arrange the vegetables on and around the chicken and then sprinkle with kosher salt and pepper.
  8. Step 8

    Roast the chicken breasts, leeks, and potatoes in the preheated oven for 30 to 45 minutes, or until chicken is cooked and potatoes are tender.
  9. Step 9

    When chicken is cooked, juices will run clear when pricked with a fork. The minimum safe temperature for chicken is 165 F. To ensure the chicken is thoroughly cooked, use an instant-read food thermometer . Insert the thermometer into the thickest chicken breast (not touching bone).