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
EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY
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.
Provided by lasersarah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
- 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).
Nutrition Facts : Calories 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, Sodium 643.5 mg, Sugar 12.8 g
PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO
Make and share this Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
- Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
- Remove from heat; sprinkle with half the thyme, salt, and pepper.
- Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
- Fill pocket with 2-3 tablespoons of the mushroom mixture.
- Season chicken with the remaining thyme, salt, and pepper.
- Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
- Brown chicken on both sides.
- Transfer skillet to the oven and roast for 10 minutes or until cooked through.
- Serve with the remaining mushroom-leek mixture.
Nutrition Facts : Calories 369.7, Fat 17.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 468.7, Carbohydrate 22.1, Fiber 3.2, Sugar 5.9, Protein 32.5
CHICKEN ROASTED ON LEEKS AND SAGE SPRIGS
Steps:
- Preheat oven to 400°F. Place chicken, vinegar, oil, chopped sage, rosemary, and garlic in large bowl; turn chicken to coat.
- Arrange leeks and sage sprigs in bottom of 13x9x2-inch metal baking pan. Set chicken with herb mixture atop leeks. Sprinkle chicken with salt and pepper. Pour broth over. Roast chicken until juices run clear when thigh is pierced with a small knife, about 40 minutes. Transfer leeks and chicken to platter and serve.
SKILLET CHICKEN WITH LEEKS AND CARROTS
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
- Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
- Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.
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- Preheat the oven to 450°. Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a skillet. Add the leeks; cook over moderately high heat, turning, until browned in spots, 6 minutes. Transfer to a 9-by-13-inch baking dish, season with salt and pepper and roast for 10 minutes, or until beginning to soften.
- Wipe out the skillet. Melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil. Season the chicken with salt and pepper. Add the chicken and rosemary to the skillet; cook over moderate heat until browned, about 10 minutes. Set the chicken on the leeks, skin side up, add the rosemary and roast for about 20 minutes, or until the chicken is cooked through and the leeks are very tender. Serve hot.
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