Best Pan Roasted Chicken With Leeks 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

PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO

Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two image

Make and share this Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two recipe from Food.com.

Provided by Vino Girl

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil, divided
12 shiitake mushroom caps, thinly sliced
1 leek, white part only, thinly sliced and cleaned
1 teaspoon fresh thyme, chopped (divided)
1/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
2 (5 ounce) boneless skinless chicken breast halves

Steps:

Preheat oven to 400°F.
Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
Remove from heat; sprinkle with half the thyme, salt, and pepper.
Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
Fill pocket with 2-3 tablespoons of the mushroom mixture.
Season chicken with the remaining thyme, salt, and pepper.
Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
Brown chicken on both sides.
Transfer skillet to the oven and roast for 10 minutes or until cooked through.
Serve with the remaining mushroom-leek mixture.

Nutrition Facts : Calories 369.7, Fat 17.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 468.7, Carbohydrate 22.1, Fiber 3.2, Sugar 5.9, Protein 32.5

SKILLET CHICKEN WITH LEEKS AND CARROTS

Skillet Chicken with Leeks and Carrots image

We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

Ingredients

3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained (2 cups)
5 medium carrots, peeled and cut on the bias into 1 1/2-inch pieces (2 cups)
2 cups Italian-bread cubes (each about 1 inch square; from 1 small loaf)
2 cloves garlic, minced (2 teaspoons)
1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
1/4 cup lightly packed fresh mint leaves, sliced, plus more for serving

Steps:

Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.