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Level
very easy
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.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the serving):
Calories:
310
Fat:
17
Saturated Fat:
4
Carbs:
10
Fibre:
3
Sugar:
3
Cholesterol:
145 mg
Protein:
31
Sodium:
610 mg
Potassium:
0