Ingredients
For 8 Serving(s)
chicken-with-leeks-lemons-and-sourdough-croutons
- 1/2 lb sourdough bread
- 4 leeks
- 3 lemons
- 1/3 c olive oil
- salt
- pepper
- 3 3/4 lb bone-in, skin-on chicken drumsticks and thighs
Chicken with Leeks, Lemons, and Sourdough Croutons Directions
- Preheat oven to 425 F.
- In a 9x13-inch baking dish, toss together the bread, leeks, lemon, olive oil, and 1 teaspoon each of salt and pepper until combined. Sprinkle the chicken with 1 1/2 teaspoons of salt and 1 teaspoon of pepper, then nestle it, skin-side up, in the baking dish.
- Bake about 50 minutes, until the bread is golden brown and toasted, the leeks are tender, and the chicken is lightly browned and registers 165 F when an instant-read thermometer is inserted into the thickest piece. Drizzle lightly with some additional olive oil, and serve. 6-8 servings.