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Not to play favorites, but this recipe is high up on my list when I need simple, delicious and filling comfort food 
The flavor pairings from SOOC honestly makes this dish shine with almost no extra effort. Simple ingredients, big flavors!
4 bone-in skin on chicken thighs
1 lb. petite yellow potatoes, halved
3 medium leeks, trimmed, washed and cut into 1 inch rounds
8 garlic cloves, minced
juice of 3 lemons, plus the zest of 1
1.5 cups chopped flat leaf parsley
3 tbsp. chopped fresh dill
1/2 cup +3 tbsp. SOOC Leek Extra Virgin Olive Oil
1/4 cup SOOC Neapolitan Herb Balsamic Vinegar
3 tbsp. SOOC French Garden Blend Sea Salt
Begin by preheating your oven to 425F. Then, to a large roasting dish, add your leeks, yellow potatoes, chicken thighs, 6 cloves of minced garlic, juice of 2 lemons, 1/2 cup leek extra virgin olive oil, 1/4 cup SOOC Neapolitan Herb Balsamic Vinegar and 2 tbsp. SOOC French Garden Blend Sea Salt.
Toss everything together, ensuring the chicken thighs are fully coated. Cover with tin foil and roast for 40 minutes undisturbed.
At the 40 minutes mark, remove tin foil and continue roasting uncovered for 20-30 more minutes, or until chicken has reached an internal temperature of 165F.
While the chicken is roasting, make your gremolata by adding your chopped parsley, dill, remaining minced garlic, juice and zest of 1 lemon, 3 tbsp. SOOC Leek Extra Virgin Olive Oil and 1. tbsp. SOOC French Garden Blend Sea Salt. Whisk to combine.
Serve your leeks, potatoes and chicken over top of the gremolata and enjoy!
