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Roasted Chicken Thighs with Leeks and Lemons


Ingredients

3 tablespoons olive oil
3 large leeks (1-1/4 pounds total), cleaned, trimmed and sliced into 3/4-inch-thick rounds
1 large lemon, sliced into thin rounds, seeds picked out
4 bone-in, skin-on chicken thighs (1-1/2 pounds total)
fine salt
freshly cracked black pepper
crusty bread, for serving

Method

  1. Position a rack in the middle of the oven and preheat to 425°F.
  2. Pour the oil into a 9-by-13-inch pan, add the leeks and lemon, and gently toss to coat.
  3. Pat the thighs dry and lightly season both sides with salt and pepper. Gently loosen the skin to let a little air in — this will help it get crispy as it roasts.
  4. Place the chicken thighs, skin-side up and evenly spaced, atop the leeks and lemons.
  5. Roast for 35 minutes, or until a thermometer inserted in the thickest part of a thigh registers 160-165 F. Let rest for at least 5 minutes; then serve with crusty bread.

Makes 2 to 4 servings.

Source: The Winnipeg Free Press


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