Roasted Chicken and Leeks

Yields1 Serving
 6 Boneless Chicken Thighs
 3 tbsp Olive Oil
 ¼ cup Garlic, Minced
 1 tbsp Sea Salt
 1 tbsp Onion Powder
 2 tsp Black Pepper
 8 oz Mushrooms, thinly sliced
 2 Large Leeks, white ends thinly sliced (discard green ends)
1

Preheat oven to 375 degrees.

2

Add chicken thighs, sliced leeks and mushrooms to a rimmed baking dish. Drizzle with olive oil and sprinkle with garlic powder and herbs. Toss to combine.

3

Evenly spread minced garlic over the dish.

4

Cover the dish with aluminum foil and bake for 25 minutes.

5

Remove the foil and bake for an additional 10-15 minutes, until the chicken has browned and is fully cooked.

Ingredients

 6 Boneless Chicken Thighs
 3 tbsp Olive Oil
 ¼ cup Garlic, Minced
 1 tbsp Sea Salt
 1 tbsp Onion Powder
 2 tsp Black Pepper
 8 oz Mushrooms, thinly sliced
 2 Large Leeks, white ends thinly sliced (discard green ends)

Directions

1

Preheat oven to 375 degrees.

2

Add chicken thighs, sliced leeks and mushrooms to a rimmed baking dish. Drizzle with olive oil and sprinkle with garlic powder and herbs. Toss to combine.

3

Evenly spread minced garlic over the dish.

4

Cover the dish with aluminum foil and bake for 25 minutes.

5

Remove the foil and bake for an additional 10-15 minutes, until the chicken has browned and is fully cooked.

Roasted Chicken and Leeks

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