Roasted Chicken with Leek Sauté
Prep Time
Serves
Cooking Mode
2 lb 4 chicken legs
¾ tsp each salt and pepper, divided
2 tbsp olive oil
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
4 cups packed baby spinach
½ tsp finely grated lemon zest
lemon wedges, for serving (optional)
2 lb 4 chicken legs
¾ tsp each salt and pepper, divided
2 tbsp olive oil
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
4 cups packed baby spinach
½ tsp finely grated lemon zest
lemon wedges, for serving (optional)
Directions
1Preheat 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).
2Meanwhile, 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.
3Serve chicken legs with leek sauté, and steamed mini potatoes (if desired.)
Tips
1
Use leftover dark green parts of leeks to flavour homemade broths.
Disclaimer
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Personal Note
Personal Note
