Roasted Chicken Thighs With Leeks and Lemons

Name: Roasted Chicken Thighs With Leeks and Lemons
Ingredients: 3 tablespoons olive oil; 3 large leeks (1 1/4 pounds total), cleaned, trimmed and sliced into 3/4-inch-thick rounds; 1 large lemon, sliced into thin rounds, seeds picked out; 4 bone-in, skin-on chicken thighs (1 1/2 pounds total); Fine salt; Freshly cracked black pepper; Crusty bread, for serving

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Servings: 2

Author : From staff writer G Daniela Galarza

Roasted Chicken Thighs With Leeks and Lemons

Ingredients

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3 tablespoons olive oil3 large leeks (1 1/4 pounds total), cleaned, trimmed and sliced into 3/4-inch-thick rounds1 large lemon, sliced into thin rounds, seeds picked out4 bone-in, skin-on chicken thighs (1 1/2 pounds total)Fine saltFreshly cracked black pepperCrusty bread, for serving

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Instructions

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Step 1

1 Position a rack in the middle of the oven and preheat to 425 degrees

Step 2

2 Pour the oil into a 9-by-13-inch pan, add the leeks and lemon, and gently toss to coat

Step 3

3 Pat the thighs dry and lightly season both sides with salt and pepper

Step 4

4 Gently loosen the skin to let a little air in — this will help it get crispy as it roasts

Step 5

5 Place the chicken thighs, skin-side up and evenly spaced, atop the leeks and lemons

Step 6

6 Roast for 35 minutes, or until a thermometer inserted in the thickest part of a thigh registers 160 to 165 degrees

Step 7

7 Let rest for at least 5 minutes; then serve with crusty bread

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