Roasted Chicken with Apples, Leeks and Rosemary Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 chicken thighs with skin and bones
2 split chicken breasts with skin and bones
5 apples, unpeeled but cored and quartered
3 leeks, tough green stems discarded, white parts cut in half lengthwise and crosswise
10 sprigs rosemary
4 tbsps olive oil, divided (2 tbsps and 2 tbsps)
Salt and pepper to taste
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Directions: |
Directions:1. Pre-heat oven to 400º and place rack mid-oven.
2. Toss apples and leeks in a bowl with half of olive oil, salt and pepper in large bowl
3. Arrange apples flesh side down and leeks cut side down on a large rimmed baking sheet (I like to use a half-pan rimmed sheet, but if you don't have one, 2 13x9 casserole dishes will do).
4. Nest chicken pieces, skin side up, in between leeks and apples. They should be tightly packed or else they won't create a natural juice while roasting.
5. Brush chicken skins with olive oil and sprinkle with salt and pepper.
6. Lay rosemary sprigs around the pan.
7. Roast about 45-55 minutes, until skin is crispy and browned.
8. Remove from oven and serve - be sure to capture some of the delicious juices to pour over the chicken! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour 15 minutes, including 45 minutes baking time |
Personal
Notes: |
Personal
Notes: This is one of Frank's and my favorite recipes - it's based on a similar recipe from Real Simple magazine. We eagerly await fall each year so we can start eating it! Because the juice from the chicken is so delicious, we serve this with brown rice mixed with toasted almonds and pour lots of sauce on the rice. Enjoy!
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