Chicken with Leeks, Lemons, and Sourdough Croutons
Featured Chef Adapted from www.realsimple.com.
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Chicken with Leeks, Lemons, and Sourdough Croutons

Here is a dinner that’s as nice to make as it is to eat. It’s full of savory, oniony, lemony goodness, and is a basically hands-off, one-dish meal.

Prep.
Cook.
Category: 
Entree, Poultry
Tags:
Dairy-free Corn-free Egg-free Soy-free Nut sensitivity

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

  1. Preheat oven to 425 F.
  2. 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.
  3. 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.
  4.  

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