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Roast Chicken with Leek Sauté

  • Prep Time 10 min
  • Total Time 55 min
  • Serves: 4

Ingredients

  • 2 lb 4 chicken legs 1 kg
  • ¾ tsp each salt and pepper, divided 4 mL
  • 2 tbsp olive oil 30 mL
  • 2 leeks, halved lengthwise, thinly sliced (white and light green parts only)
  • 1 zucchini, sliced in half moons
  • 2 cloves garlic, minced
  • 2 tsp chopped fresh thyme 10 mL
  • 4 cups packed baby spinach 1 L
  • ½ tsp finely grated lemon zest 2 mL
  • lemon wedges, for serving (optional)

Directions

  • Step 1

    Preheat oven to 425ºF (220ºC). Season chicken legs with ½ tsp (2 mL) each salt and pepper. Place on foil-lined baking sheet. Roast 40 min., basting once with drippings, or until juices run clear and internal temperature registers 165°F (74°C).

  • Step 2

    Meanwhile, heat oil in large skillet on medium-high heat. Add leeks, zucchini, garlic, thyme and remaining salt and pepper. Sauté 5 to 8 min., or until leeks are tender. Stir in spinach and lemon zest. Mix just until spinach is wilted.

  • Step 3

    Serve chicken legs with leek sauté, and steamed mini potatoes (if desired.)

Tip

Use leftover dark green parts of leeks to flavour homemade broths.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the serving):
  • Calories 310
  • Fat 17 g
  • Saturated Fat 4 g
  • Carbs 10 g
  • Sugar 3 g
  • Protein 31 g
  • Cholesterol 145 mg
  • Fibre 3 g
  • Sodium 610 mg

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