Lemon-Leek Chicken with Garlic Potatoes and Brussel Sprouts




I don't know about you, but I'm always on the hunt for super easy, budget friendly, nutritious recipes. This is one that can either be a fix-it-and-forget-it crockpot meal, or a simple baked dish.


For myself, I had already meal-prepped the garlic potatoes and brussel sprouts the night before, but I had to run to work. So instead of baking the chicken, I threw it all into the crockpot and came back after work to an amazingly smelling house and dinner was ready. I'll give you the directions for either baking the chicken or placing it in the crockpot. Unfortunately, in order to get crispy potatoes and brussel sprouts, they need to be baked (crockpots will make them mushy and soft, but with no crispy outside).


To Bake the Chicken:

3 pounds chicken breast

2 medium lemons

2 medium leeks

2 Tbs olive oil

1 Tbs fresh cracked pepper

1 tsp fresh ground salt


Preheat oven to 400 degrees.

Prep the veggies: chop the lemons into quarters, and the leeks into thin rings.

Place aluminum foil on a baking sheet and arrange the chicken on top.

Rub down the chicken breasts with olive oil, then squeeze the lemons over each generously. Sprinkle with salt and pepper. Place lemon rinds and leeks on top of chicken breast.

Bake for 25-30 minutes


For the Crockpot:

Use the same ingredients, but swap out the chicken breasts for chicken thighs (breasts will work, but chicken thighs have more fat on them which makes them better for crockpots. Often crockpots can dry out chicken breasts).


Place the chicken in the bottom of the crockpot. Coat with oil, lemons, salt, and pepper. Place lemon rinds and leeks on top. Turn it on low, and leave it until dinnertime!


The Sides

2 russet potatoes

2 handfuls purple heirloom potatoes

2 handfuls brussel sprouts

2 Tbs olive oil

1 tsp salt

1 tsp pepper

2 cloves minced garlic (about 2 Tbs)

1 Tbs Italian seasoning


Preheat oven to 400 degrees.

Chop the potatoes into bite-sized chunks.

Clean and halve the brussel sprouts. I always remove the outer leaf layer, as it usually looks a little brown.

In a bowl, mix the olive oil, salt, pepper, garlic, and Italian seasoning. Throw all the potatoes and sprouts together into the bowl, mix until coated in the sauce.

Cover a pan with aluminum foil and dump the coated veggies on the pan. Spread out. (Hint: if you spread brussel sprouts out so they aren't touching, they get crispier. Closely packing them makes them steam, resulting in squishy sprouts.)

If there is any oil mixture left in the bowl, pour over the pan.


Cook for about 30-40 minutes, or until potatoes are easily pierced with a fork.



There you have it! A super simple, delicious dish that's easy on your wallet and on your waistline. It's also a great meal to prep and separate into tupperware for weekly meals. Let me know what you think!


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