Sheet-pan chicken thighs with leeks, potatoes, white beans and mustard pan sauce

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Serves 3

Ingredients

• 500 g small waxy potatoes (Drillinge)
• 2 leeks
• 35 ml olive oil
• salt
• black pepper
• 1 g dried thyme (or a few fresh sprigs)
• 600 g chicken thighs (4 bone-in skin-on)
• 50 ml vegetable broth
• 15 g dijon mustard
• 100 g crème fraîche
• 0.5 lemon
• 200 g cooked white beans (Cannellini or Riesenbohnen, drained and rinsed)

Steps

1. Heat the oven to 220°C.
2. Halve small waxy potatoes (500 g). Halve leeks (2) lengthwise and cut into 4 cm logs (use the white and light-green parts; wash well — they hide grit between the layers). Toss the potatoes and leeks with olive oil (15 ml), salt, black pepper, and dried thyme (1 g). Spread on a sheet pan.
3. Pat chicken thighs (600 g) dry. Rub with olive oil (15 ml), salt, and black pepper. Place skin-up on the pan, nestled among the veg.
4. Roast ⏲ 35 minutes until the chicken skin is crisp and the potatoes are tender. Internal temp 75 °C at the thickest part of the thigh.
5. Transfer the chicken and veg to plates. Tilt the pan, spoon off most of the fat (leave about 15 ml).
6. Place the pan over medium heat on the stove. Add vegetable broth (50 ml), scrape up the brown bits. Whisk in dijon mustard (15 g) and crème fraîche (100 g). Simmer for ⏲ 1 minutes until slightly thickened. Add a squeeze of lemon (0.5). Taste for salt.
7. While the sauce comes together, warm cooked white beans (200 g) in a small pan with olive oil (5 ml), a pinch of salt, and 30 ml of broth or water. Heat for ⏲ 2 minutes until warm. Optional: smash a few with a fork for a creamier texture.
8. Serve the sauce on the side — Cozy gets plain chicken plus potatoes plus a small spoonful of beans.