Recipe Notes | Chicken, Leek & Potato Bake


Another super simple dish we loved trying out is this gluten and dairy free chicken, leek and potato bake that takes seconds to prepare and is best served with lots of fresh greens…

This is such a simple recipe you don’t actually need a recipe but here’s what you need to know…

You should pre-heat the oven to 180C and add some chopped leeks and chopped new potatoes to the base of an ovenware dish, top with chicken thighs – we used skinless and boneless for ease. Add around 150ml of chicken stock or white wine or a mix of both, season with salt and pepper and leave in the oven until the chicken is browned and the potatoes are cooked through.

We happened to have some fresh thyme and chives in the kitchen so we added these too but you could use any dry or fresh herbs you have to hand. This took around 35 minutes when we tried this out, but we’ve made several variations of this dish substituting different vegetables under the chicken.

For the greens, we roughly chopped tenderstem brocoli, asparagus and cavalo nero and sautéed in a le creuset dish with some olive oil and salt and pepper. The trick is to keep the heat nice and high but keep stirring. We don’t pre-steam / boil the veggies so they do have a nice bite to them but if you prefer you could steam them instead.

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