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
- Position a rack in the middle of the oven and preheat to 425°F.
- Pour the oil into a 9-by-13-inch pan, add the leeks and lemon, and gently toss to coat.
- 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.
- Place the chicken thighs, skin-side up and evenly spaced, atop the leeks and lemons.
- 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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