Roast Chicken with Leek Sauté
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- 2 lb
- 4 chicken legs
- 1 kg
- ¾ tsp
- each salt and pepper, divided
- 4 mL
- 2 tbsp
- olive oil
- 30 mL
- 2
- leeks, halved lengthwise, thinly sliced (white and light green parts only)
- 1
- zucchini, sliced in half moons
- 2
- cloves garlic, minced
- 2 tsp
- chopped fresh thyme
- 10 mL
- 4 cups
- packed baby spinach
- 1 L
- ½ tsp
- finely grated lemon zest
- 2 mL
- lemon wedges, for serving (optional)
Directions
Step 1
Preheat oven to 425ºF (220ºC). Season chicken legs with ½ tsp (2 mL) each salt and pepper. Place on foil-lined baking sheet. Roast 40 min., basting once with drippings, or until juices run clear and internal temperature registers 165°F (74°C).
Step 2
Meanwhile, heat oil in large skillet on medium-high heat. Add leeks, zucchini, garlic, thyme and remaining salt and pepper. Sauté 5 to 8 min., or until leeks are tender. Stir in spinach and lemon zest. Mix just until spinach is wilted.
Step 3
Serve chicken legs with leek sauté, and steamed mini potatoes (if desired.)
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the serving):
- Calories:
- 310
- Fat:
- 17 g
- Saturated Fat:
- 4 g
- Carbs:
- 10 g
- Fibre:
- 3 g
- Sugar:
- 3 g
- Cholesterol:
- 145 mg
- Protein:
- 31 g
- Sodium:
- 610 mg
