Broiled Skillet Chicken with Leeks, Potatoes, and Green beans


  • 2 leeks, white and light-green parts only, cut into ½-inch rounds, washed well
  • 1 pound baby yellow potatoes, cut into ¼-inch rounds
  • 1 cup low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 bone-in, skin-on chicken thighs (2 ½ pounds total)
  • 2 teaspoons coriander seeds, toasted and crushed
  • 1 lemon, cut into 6 wedges
  • 2 cans Green beans, cut


  1. Preheat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth, and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.
  2. Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees, 10 to 12 minutes more. Transfer chicken to serving plates. Stir Green beans into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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