Roasted Chicken Apples Leeks Recipes
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
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
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
ONE PAN ROAST CHICKEN WITH APPLES AND LEEKS
A perfect fall dinner, the chicken skin crisps up beautifully, while the leeks, garlic, and apple melt into sweetness.
Provided by Linda
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put 2 tablespoons of the flour in a shallow dish. Dredge the chicken in the flour, shake to remove excess flour and set aside.
- Prepare the leeks; Cut off the stem and dark green part of the leek and set aside. Cut the white and light green section of the leek in half lengthwise and rinse thoroughly. Slice crosswise into ¼ in slices.Heat the oil in a large roasting pan, sauté the leeks until soft and translucent, about 3-5 minutes. Add the sliced garlic and cook for another 2-3 minutes. Add the remaining 2 tablespoons of flour and cook, stirring for another minute. Remove the pan from the heat.TIP: Don't throw out the dark of the leeks green parts! They are great for using to flavour a stock. Rinse, and and let dry then pop into a freezer bag to have on hand for the next time you are making a stock.
- Cut the apples in half and core them. Then cut each apple half into 4 pieces
- Nestle the floured chicken in the pan with the leeks and garlic surrounding it. Season the chicken with the dried thyme. Arrange the apple slices around the chicken, then tuck in 4 of the sprigs of fresh thyme. Add the cider and stock to the pan.
- Place the pan in the oven, and roast for 25 to 30 minutes. Baste the chicken with the pan juices then continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the remaining fresh thyme.
Nutrition Facts : Calories 491 kcal, Carbohydrate 27 g, Protein 26 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 142 mg, Sodium 339 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
ROASTED CHICKEN, APPLES, AND LEEKS
Roasted Chicken, Apples, and Leeks
Provided by Kate Merker
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 400° F. In a large roasting pan, toss the apples, leeks, rosemary, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the vegetables.
- Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.
Nutrition Facts : Calories 418 kcal, Carbohydrate 23 g, Cholesterol 105 mg, Protein 31 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 13 g, Fat 23 g, UnsaturatedFat 0 g
ROASTED CHICKEN, APPLES & LEEKS
Steps:
- Heat oven to 400° F. In a large roasting pan, toss the apples, leeks, rosemary, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the vegetables. Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.
ROASTED CHICKEN, APPLES, AND LEEKS
Steps:
- Heat oven to 400. On a large rimmed baking sheet , toss the ckicken, apples, leeks rosemary, oil, 1 tsp salt, and 3/4 tsp pepper. Turn the chicken skin-side up. Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.
More about "roasted chicken apples leeks recipes"
ROASTED SAUSAGE, APPLES, LEEKS AND POTATOES
From womansday.com
Cuisine AmericanTotal Time 35 minsCategory Dinner, Main DishCalories 418 per serving
- Heat oven to 425ºF. In a large roasting pan, toss the apples, leeks, potatoes, thyme, oil, 1/2 tsp salt and 1/4 tsp pepper.
- Roast for 15 minutes. Stir the vegetables and add the sausages to the pan, nestling them among the vegetables.
APPLE ROASTED CHICKEN (WITH ROSEMARY) - WHERE IS MY SPOON
From whereismyspoon.co
Reviews 1Calories 557 per servingCategory Poultry
- If using 2 small chickens, cut the apples into cubes and halve the shallots. If using a regular-sized chicken, only quarter the apples and leave the shallots whole.
- Generously sprinkle the insides of the chickens with salt and pepper. Place one or two halved shallots and 2-3 whole sprigs of rosemary into the cavity of the chicken's body. Smear the chicken with butter all over. Generously sprinkle the outside of the chicken with salt and pepper as well. Chop the remaining rosemary and sprinkle it over the chicken.
- Place the rest of the shallots and the apples into a Dutch oven or roasting pan. Add the olive oil, some salt, and pepper and mix well with your hands, so that all the fruit and vegetables are coated in oil.
CAST-IRON ROAST CHICKEN WITH CARAMELIZED LEEKS RECIPE ...
From bonappetit.com
4.9/5 (16)Estimated Reading Time 4 minsServings 4
- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12” cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
CHICKEN WITH LEEKS, APPLES AND CIDER RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
4.6/5 (5)Category October Seasonal RecipesCuisine French RecipesTotal Time 1 hr 20 mins
CHICKEN WITH APPLES AND LEEKS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (3)Total Time 50 minsCategory Main CourseCalories 647 per serving
- Prepare the leeks: cut out the white and light green section of the leek, discarding the bottom stem end and the top green part (or reserving for another use). Cut each section in half from top to bottom, then cut in to 1 1/2-inch long pieces. Place in a strainer and rinse well under cold water, tossing to loosen and clean. Set aside to drain.
- Quarter and core the apple, then slice in to thin slices. Heat 1 Tbsp. butter in skillet over medium heat. Add apple slices and stir to coat. Increase heat slightly and saute until golden. Remove to a plate.
- In the same skillet, heat oil over almost medium-high heat. Pat chicken thighs dry, then sprinkle with salt and pepper. Place in hot skillet, skin side down. Cook until golden (about 8 minutes), then flip and cook the other side until golden. Remove chicken to a baking sheet (foil lined and greased if you like, for easy clean-uand place in to pre-heated oven for 20-25 minutes (20 minutes for smaller thighs up to 25 minutes for larger).
WHOLE ROASTED CHICKEN WITH POTATOES AND LEEKS | GIADZY
From giadzy.com
Servings 4Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 1 hr 25 mins
- Preheat the oven to 450°F. In a shallow braising pan or a large ovenproof skillet, toss together the potatoes, leeks, olive oil, salt, and red pepper flakes. Spread evenly over the bottom of the pan.
- Pat the chicken dry with a paper towel. Gently slide your fingers under the skin along the breast, being careful not to tear the skin, and rub 1/3 of the seasoning mixture under the skin. Rub the remaining seasoning all over the outside and inside of the bird. Stuff the cavity with the herb sprigs, lemon half, and garlic. Tie the legs together, crossing the ankles, using butcher's twine.
- Place the dressed bird on top of the vegetables and place the pan in the oven. Roast for 55 to 60 minutes, adding the chicken broth to the bottom of the pan for the last 15 minutes of cooking. An instant-read thermometer should read 155°F in the thickest part of the thigh. Allow the chicken to rest for 15 minutes before carving and serving with the vegetables and pan sauce.
ROASTED CHICKEN WITH APPLES AND HERBS | SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 2 hrs 15 minsCategory Food, Meat, Chicken
- Preheat oven to 400°F. Place apples and 10 of the shallots in bottom of a roasting pan. Drizzle with 1 tablespoon of the oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Push apples and shallots to edges of roasting pan.
- If applicable, remove giblets from chicken, and reserve for another use. Sprinkle 1/2 teaspoon each of the salt and pepper inside cavity of chicken. Place 3 of the thyme sprigs, 3 of the rosemary sprigs, 3 of the sage sprigs, and remaining 2 shallots inside cavity. Place chicken in center of roasting pan; tuck wings under. Brush chicken all over with remaining 1 tablespoon oil; sprinkle with remaining 1 1/2 teaspoons each salt and pepper. Tie legs together with kitchen twine.
- Roast chicken in preheated oven until a thermometer inserted in thickest portion of meat registers 160°F, about 1 hour, 30 minutes. Remove from oven, and let rest 15 minutes.
- Transfer chicken to a serving platter. Remove and discard kitchen twine, if desired. Sprinkle apples and shallots with chopped thyme, chopped rosemary, and chopped sage. Arrange apples and shallots on the platter around chicken, and spoon any pan drippings around chicken on platter.
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