Roasted Chicken with Baby Leeks, Lemon and Garlic
Author: Keys to the Cucina
Serves: 4
- 4 chicken thighs (can use chicken breasts)
- 3 baby leeks
- 1 lemon
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp parsley
- ½ tsp cayenne
- 4 tbs extra virgin olive oil
- 4 garlic cloves
- Preheat oven to 350.
- Clean leeks with a damp paper towel to remove any residual dirt. Slice two of the leeks lengthwise and chop one of the leeks. Set aside.
- Drizzle the juice of ½ of the lemon a little evoo onto the chicken thighs. Season generously on all sides with the salt, pepper, parsley and cayenne.
- Place the two leeks chopped long ways cut side down onto the baking dish. Then place whole peeled garlic. Lastly, top with the chicken.
- Cut the half of the lemon that you used into pieces and place around dish along with the chopped leek you set aside earlier.
- Bake for 1 hour or until golden, top with the remaining half of the lemon and serve with a nice crusty baguette.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/05/07/roasted-chicken-with-baby-leeks-lemo-and-garlic/
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