EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE
Perfect for Saint Patricks Day or a delicious, healthy weeknight dinner - this Easy Sheet Pan Oven Roasted Chicken and Leeks Recipe is simple, delicious, and a huge hit for the whole family! Almost no cleanup and tons of flavor on just one sheet pan!
Provided by Courtney ODell
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 349 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, Sodium 1260 grams sodium, Sugar 1 grams sugar
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
BAKED CHICKEN WITH ONIONS & LEEKS
Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.
Provided by Bruce Aidells
Categories Healthy Chicken Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
- Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
- After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 7.6 g, Cholesterol 96.6 mg, Fat 12.3 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 2.5 g, Sodium 341.6 mg, Sugar 2.9 g
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS
This very savory skillet dinner features golden pieces of bone-in chicken nestled in a leek and farro pilaf. You might be surprised to see the leek greens used along with the whites. But, because the slices are sautéed until tender and then simmered with the farro, they turn soft and sweet, and contribute loads of deep onion flavor. (Added bonus: It's nice to use the whole vegetable.) A simple tomato relish garnishes the top, adding juicy freshness to this hearty one-pot meal.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS
Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.
Provided by Bibi
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
- Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
- Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
- Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
- When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
- Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g
More about "baked chicken with onions leeks recipes"
ROASTED CHICKEN BREASTS WITH POTATOES AND LEEKS RECIPE
From thespruceeats.com
4.2/5 (39)Total Time 1 hrCategory Dinner, EntreeCalories 771 per serving
CHICKEN WITH LEEKS RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CREAMY CHICKEN AND LEEKS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
BAKED CHICKEN WITH POTATOES, LEEKS AND ONIONS RECIPE
From eatsmarter.com
BAKED CHICKEN WITH SWEET ONIONS RECIPE - THE SPRUCE …
From thespruceeats.com
CHICKEN AND RICE WITH LEEKS AND SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
30 MINUTE GARLIC BUTTER CHICKEN PAD THAI. - HALF BAKED HARVEST
From halfbakedharvest.com
CHICKEN AND HAM PIE {ALL IN ONE} - TAMINGTWINS.COM
From tamingtwins.com
EASY BAKED TURKEY WINGS RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
SMOKED CHICKEN, MANGO AND SPRING ONION-STUFFED BAKED SPUDS …
From thetimes.co.uk
TAHINI-ROASTED CHICKEN THIGHS WITH QUICK-PICKLED ONIONS AND …
From goop.com
CHICKEN, LEEK AND CHEDDAR BAKE | BRITISH RECIPES | GOODTO
From goodto.com
CHICKEN, LEEK AND CIDER GRATIN RECIPE - BBC FOOD
From bbc.co.uk
5-INGREDIENT SKILLET ONION CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
CAST-IRON ROAST CHICKEN WITH CARAMELIZED LEEKS RECIPE
From bonappetit.com
TOP 41 RECIPES WITH LEEKS AND CHICKEN
From alhikmahfm.dixiesewing.com
SIMPLE ROASTED LEEKS (BAKED LEEKS) - WHERE IS MY SPOON
From whereismyspoon.co
SHEET PAN POBLANO CHICKEN FAJITA BOWLS. - HALF BAKED HARVEST
From halfbakedharvest.com
BAKED CHICKEN WITH CABBAGE CARROTS AND ONIONS - TFRECIPES
From tfrecipes.net
LEEKY CHICKEN SOUP - BAKED BY MELISSA
From bakedbymelissa.com
BAKED CHICKEN WITH CABBAGE CARROTS AND ONIONS RECIPES
From tfrecipes.net
ONE-POT CREAMY CHICKEN THIGH RECIPE | THE INDEPENDENT
From independent.co.uk
SPINACH, LEEK AND MUSHROOM LASAGNE WITH BASIL ALMOND CRUMBLE
From rnz.co.nz
ROASTED LEEKS WITH OLIVE OIL AND PARMESAN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
LOADED BAKED POTATO SOUP | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
HEALTHY BAKED & ROASTED CHICKEN RECIPES | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love