Best Chicken Roasted On Leeks And Sage Sprigs Recipes

EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE

Easy Sheet Pan Oven Roasted Chicken and Leeks Recipe image

Perfect for Saint Patricks Day or a delicious, healthy weeknight dinner - this Easy Sheet Pan Oven Roasted Chicken and Leeks Recipe is simple, delicious, and a huge hit for the whole family! Almost no cleanup and tons of flavor on just one sheet pan!

Provided by Courtney ODell

Time 40m

Number Of Ingredients 8

Ingredients

6 chicken thighs, skin off, bone-out (add 10 minutes if bone-in and skin on, or pre-brown it in a pan first.)
3 tbsp olive oil
1/4 cup garlic, diced fine
1 tbsp sea salt, celtic sea salt
1 tbsp onion powder
2 tsp pepper, fresh cracked
8 oz cremini mushrooms, sliced thin
2 leeks, large - white ends sliced thin, discard woody green ends.

Steps:

Preheat oven to 375 degrees.
Add chicken, leeks, and mushrooms to pan.
Drizzle with olive oil, then sprinkle with garlic powder and herbs.
Toss over ingredients to coat evenly.
Spread diced garlic over dish.
Cover with foil and bake for 25 minutes.
Remove foil and bake another 10-15 minutes, until chicken is browned and has reached 165 degrees internal temperature.
Remove from oven and serve immediately.

Nutrition Facts : Calories 349 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, Sodium 1260 grams sodium, Sugar 1 grams sugar

ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY

Roast Chicken with Apples, Leeks, and Rosemary image

This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.

Provided by lasersarah

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

2 leeks, white and tender green parts only, halved lengthwise
4 small crisp apples, quartered
2 tablespoons olive oil
6 small sprigs fresh rosemary
salt, divided
¾ teaspoon ground black pepper, divided
8 small chicken thighs

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g

PAN-ROASTED CHICKEN WITH LEEKS

Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

CHICKEN ROASTED ON LEEKS AND SAGE SPRIGS

Chicken Roasted on Leeks and Sage Sprigs image

Categories Chicken Roast Leek Fall Sage Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 4-pound roasting chicken
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh sage plus 2 large fresh sage sprigs
2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
5 leeks, trimmed (white and pale-green parts only), halved lengthwise
1/2 cup canned low-salt chicken broth

Steps:

Preheat oven to 400°F. Place chicken, vinegar, oil, chopped sage, rosemary, and garlic in large bowl; turn chicken to coat.
Arrange leeks and sage sprigs in bottom of 13x9x2-inch metal baking pan. Set chicken with herb mixture atop leeks. Sprinkle chicken with salt and pepper. Pour broth over. Roast chicken until juices run clear when thigh is pierced with a small knife, about 40 minutes. Transfer leeks and chicken to platter and serve.