Roast Chicken with Apples, Leeks, and Rosemary recipe

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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

Nutrition Info

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
servingSize: -
sodium: 643.5 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.

  4. 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).

Recipe Yield

4 servings

Recipe Note

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.

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