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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for 1 minute, or until fragrant.

Step 5

Add the cubed sweet potatoes to the pot and stir to combine with the leeks and garlic.

Step 6

Pour in the chicken stock, then nestle the seared chicken thighs back into the pot. Add the thyme sprigs and bay leaf.

Step 7

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).

Step 8

Remove the lid and stir in the lemon juice. Adjust salt and pepper to taste.

Step 9

Discard the thyme sprigs and bay leaf. Serve hot, optionally garnished with chopped parsley for a fresh pop of flavor.

Nutrition Facts

Serving size	(2195.8g)

Amount per serving	% Daily Value*
Calories	2818.4

Total Fat 187.2g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 802.6mg	0%
Sodium 3583.9mg	0%
Total Carbohydrate 99.1g	0%
Dietary Fiber 15.2g	0%
Total Sugars 22.4g
Protein 196.4g	0%

Vitamin D 0IU	0%
Calcium 330.5mg	0%
Iron 15.5mg	0%
Potassium 3296.7mg	0%

*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.

Source of Calories

Fat: 58.8%

Protein: 27.4%

Carbs: 13.8%