Recipes Dinner Poultry Dishes Chicken Main Course Chicken, Potatoes, and Leeks with Pine Nut Gremolata 5.0 (4) 3 Reviews For the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes, where they render fat and absorb flavor. A quick turn under the broiler imparts a golden finish to the chicken before they're basted in pan juices and dressed with a zippy gremolata made from toasted pine nuts, garlic, and parsley. Cookbook author Leah Koenig loves to serve these during the Passover holiday, but they're a special dinner any night of the year. By Leah Koenig Leah Koenig New York-based food writer and recipe developer Leah Koenig is the author of six highly regarded cookbooks, including The Jewish Cookbook (2019) and Modern Jewish Cooking. Her work has appeared in The New York Times, The Wall Street Journal, Food52, Epicurious, The Kitchen, Saveur, Tablet, TASTE, and others. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Active Time: 20 mins Total Time: 1 hr 15 mins Servings: 6 Cook Mode (Keep screen awake) Ingredients Gremolata 1 small bunch fresh flat-leaf parsley leaves and tender stems, tough stem ends removed ⅓ cup pine nuts, toasted 1 tablespoon grated lemon zest (from 1 large lemon) 1 large garlic clove, finely chopped (about 1 teaspoon) ¼ teaspoon kosher salt Chicken 1 ½ pounds Yukon Gold potatoes (about 4 medium potatoes), peeled, quartered lengthwise, and cut into 1/2-inch-thick wedges 3 medium leeks, cut crosswise into 3/4-inch-thick pieces (about 4 cups) 1 garlic head, cloves separated and peeled (10 to 12 cloves) ¼ cup extra-virgin olive oil, divided 1 ½ teaspoons kosher salt, divided ½ teaspoon black pepper, divided ½ cup chicken broth 4 pounds bone-in, skin-on chicken thighs and legs (about 12 pieces), trimmed Directions Make the gremolata: Combine parsley, pine nuts, lemon zest, and garlic on a cutting board. Sprinkle with salt, and finely chop mixture together. Transfer gremolata to a bowl, and set aside. Make the chicken: Preheat oven to 400°F with rack 8 inches from heat. Arrange potatoes, leeks, and garlic cloves in bottom of a large broiler-safe roasting pan. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Pour broth into roasting pan. Arrange chicken pieces, skin side up, on top of vegetable mixture in roasting pan. Brush chicken evenly with remaining 2 tablespoons oil; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast in preheated oven on rack 8 inches from heat until vegetables are tender and a thermometer inserted in thickest portion of chicken registers 165°F, 40 to 45 minutes, spooning pan juices over chicken after about 20 minutes. Increase oven temperature to broil. (Do not remove roasting pan from oven.) Broil until chicken skin is golden brown, about 5 minutes. Remove from oven, and let cool 10 minutes. Transfer chicken pieces and vegetables to a platter. Spoon sauce from roasting pan over chicken; scatter generously with gremolata (about 3/4 cup). Serve hot alongside any remaining gremolata for sprinkling. Suggested Pairing Robust, stone-fruity California Chardonnay: J. Lohr Riverstone Originally appeared: April 2022 Rate It Print