One-Pan Chicken Thighs with Leeks & Romesco

Spanish-style romesco sauce is bright with red peppers, and rich with garlic and nuts. Drizzle it over everything to make a one-skillet chicken dinner even more enticing.

What You Get

Leeks

Potatoes

Chicken thighs (see note below)

Romesco sauce

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total time: 50 minutes 

Step 1

Preheat the oven to 425°F.

Step 2

To prep the leeks, trim the roots and remove the dark tops, reserving the white and pale green parts. Quarter or halve the leeks and cut them into 3- to 4-inch lengths. Rinse in cool water and pat or shake dry. Cut the potatoes into bite-size wedges. Combine the leeks and potatoes in a bowl, drizzle with 2 tablespoons olive oil, sprinkle with salt, and toss to coat. Remove the chicken thighs from the packaging and pat dry with paper towels. Season on both sides with salt.

Step 3

In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and cook until lightly golden, about 5 minutes. Flip the chicken and add the potatoes and leeks to the pan, nestling them around the chicken. Transfer the pan to the oven and roast until the chicken is no longer pink at the center, and the potatoes and leeks are tender, 35 to 40 minutes.

Step 4

Transfer the chicken thighs to plates, and spoon the leeks and potatoes on the side. Stir the romesco and drizzle it over everything. Grind with pepper and serve warm.

Contains: tree nuts. 

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.