Chicken with Leeks and Lemon
User Reviews
5
Chicken with Leeks and Lemon
Description
Chicken with Leeks and Lemon uses whole chicken leg quarters placed over lemon slices and leeks in a roasting pan. The addition of whole garlic cloves, lemon juice, and white wine creates aromatic juices that flavor and moisten the meat during roasting. The method calls for basting the chicken regularly to keep it juicy and prevent the leeks and lemons from burning, with the oven temperature reduced after initially preheating.
The finished chicken develops a golden exterior and is served alongside the soft, flavorful leeks and softened lemon slices, which contribute a bright, citrusy relish. The roasting technique allows the flavors to meld and the vegetables to absorb juices from the chicken and wine, enriching the overall dish.
This roast works well for a simple dinner and can be accompanied by side dishes that complement its citrus and garlic notes. Letting the chicken rest after roasting wakes up the flavors and results in juicier meat.
To maintain moisture, baste halfway through cooking and add more wine as needed. Piercing the chicken while roasting helps release internal juices, aiding in even cooking and succulence.
Ingredients
- 4 chicken leg quarters
- 2 leek white part only thinly sliced
- 2 lemon thinly sliced, plural
- 1 lemon juice
- 3 garlic peeled and hard end removed
- 1 cup white wine
Instructions
- Preheat oven at 375°.
- Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it.
- Pat the chicken dry, salt and pepper all over, Place the chicken on top of the leeks. Salt and pepper generously. Add the garlic cloves, juice from 1 lemon and the white wine around the chicken.
- Place in the warm oven and lower the heat to 350°.
- Check while cooking to make sure that the lemons and leeks do not burn and baste the chicken with juices every 15-20 minutes. Add more wine if needed.
- Once the chicken is nice and golden, 45 to 50 minutes and no more juices are running when pierced, remove from the oven and let sit covered for 5 minutes before serving.
- Serve with the leeks and lemons relish.
Notes
- Baste the chicken every 15–20 minutes and add white wine if the pan dries out to keep the meat moist.
- Prick the chicken during cooking to release internal juices and improve texture.
- Let the chicken rest covered for 5 minutes after roasting before serving to allow juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 125mg | 5% |
| Potassium | 510mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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