Sheet-Pan Roasted Chicken with Leeks and Tarragon Chimichurri

Spring is my favorite season for hosting friends and family. The weather is pleasant, the evenings are long, and it’s the perfect time to serve a relaxed, crowd-friendly main dish that showcases seasonal produce. This Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri is one of my go-to recipes for casual dinner parties and special gatherings alike.

This dish is simple to prepare yet feels special. Bone-in, skin-on chicken breasts and legs roast together to give you crisp, golden skin and moist, tender meat—both white and dark meat cook up beautifully. The leeks roast alongside the chicken, becoming sweet and caramelized, while slices of lemon roast and lend bright acidity. Finish everything with a fresh tarragon chimichurri for an herb-forward, slightly tangy sauce that brings the whole plate together.

Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri

Why this recipe works

This recipe is ideal for spring entertaining because most of the work can be done ahead of time: trim and slice the leeks, chop herbs for the chimichurri, and mince the garlic up to a day before. When guests arrive, a few quick final steps—drizzling oil on the chicken and seasoning—are all that’s needed before the oven takes over. The low-and-slow roast keeps the meat juicy, and a short broil at the end crisps the skin.

Ingredients

• 6 leeks, sliced into 1/2-inch rounds (white and light green parts only)
• 4 bone-in, skin-on chicken breasts
• 4 bone-in, skin-on chicken legs
• 1 lemon, sliced into 1/4-inch rounds
• 3 tablespoons extra virgin olive oil (for roasting)
• 2 teaspoons kosher salt (for the chicken)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika

For the Tarragon Chimichurri

• 1/2 cup finely chopped fresh tarragon
• 1/2 cup finely chopped fresh parsley
• 2 garlic cloves, minced
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon crushed red pepper flakes

Instructions

Roast the chicken and leeks

1. Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place the sliced leeks in a bowl of cool water and let them sit for 5 minutes. Leeks trap grit between their layers; soaking and rinsing removes any dirt. Drain and pat dry.
3. Pat the chicken pieces dry with paper towels—dry skin browns and crisps better.
4. Arrange the leeks and lemon slices in a single layer on the prepared baking sheet. Nestle the chicken on top, skin side up.
5. Drizzle the chicken with 3 tablespoons olive oil and rub to coat. Season evenly with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika.
6. Bake for 75 to 90 minutes, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For crispier skin, switch the oven to broil for 2 to 3 minutes at the end—watch carefully to avoid burning.

Make the tarragon chimichurri

1. In a small bowl, combine 1/2 cup finely chopped tarragon, 1/2 cup finely chopped parsley, 2 minced garlic cloves, 1/3 cup olive oil, 1/4 cup red wine vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes.
2. Stir to combine and taste; adjust salt and pepper as needed. Let the chimichurri sit for at least 10 minutes to allow the flavors to meld. It can be made several hours ahead and refrigerated—bring it back to room temperature before serving.

To serve

Arrange the roasted chicken, caramelized leeks, and roasted lemon slices on a large platter. Serve the chimichurri in a small bowl alongside so guests can spoon it over their portions. The bright herb sauce pairs especially well with the rich roasted chicken and the sweet leeks.

Recipe FAQs

Recipe details

• Prep time: 20 minutes
• Cook time: 1 hour 30 minutes
• Total time: 1 hour 50 minutes
• Servings: 8 to 10
• Author: Alex Snodgrass

If you want an easy, impressive main course for spring entertaining or a relaxed holiday meal, this Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri delivers great flavor with minimal fuss. The recipe scales well for a crowd, and most prep can be done in advance so you can spend time with guests instead of in the kitchen. Tell me how it turned out in the comments below!

Looking for more spring dinner ideas?

Try other roasted mains with bright, herb-forward sauces or simple sides that highlight seasonal produce.