Best 6 Pan Roasted Chicken With Leeks Recipes

EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE

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.

SKILLET CHICKEN WITH LEEKS AND CARROTS

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.

MATCHA ROAST CHICKEN WITH LEEKS

Steps:

• Preheat the oven to 475 degrees F. Place the butter in a bowl and mash with a fork until smooth. Add the matcha and 1 teaspoon salt and stir until evenly combined.
• Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff scoops of matcha butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Take any remaining matcha butter from the bowl (or that doesn't get underneath the skin), and rub it all over the outside of the chicken. Sprinkle the chicken generously with more salt and pepper.
• Peel off the outer layers of each leek until you have at least 8 inches of white and light green parts to each. Roughly chop enough tough green parts to make a handful, then trim off and discard the rest. Cut the white and light green leeks crosswise into 1-inch-thick rounds and rinse thoroughly to remove any dirt on them. Place the leek rounds and olive oil in a bowl, sprinkle with salt and pepper and toss gently to coat. Arrange the rounds on a rimmed baking sheet flat-side down so they form a "bed" for the chicken. Stuff the chopped greens inside the chicken along with the garlic. Tie the legs together with kitchen twine and place the chicken on the bed of leeks.
• Bake the chicken for 20 minutes, then reduce the oven temperature to 400 degrees F and continue baking until the chicken is golden brown, the skin is crisp and an instant-read thermometer inserted into the thigh reads 160 degrees F, about 1 hour.
• Remove the baking sheet from the oven and let the chicken rest for 10 minutes. Transfer the chicken to a cutting board and cut into serving pieces. Scrape the leeks and pan juices into a bowl and toss together until evenly coated. Transfer the leeks to a serving platter and arrange the chicken on top of the vegetables. Spoon any pan juices over the chicken and sprinkle with the parsley.

SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
• Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
• Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
• Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
• Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
• Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO

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.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

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.